Wild Rice Stuffed Portobello Mushrooms

It’s time to get all Thanksgiving-y around these parts! And we’re kicking things off with these wild rice stuffed portobello mushrooms!

Although, ummm, I will admit that I have been sharing plenty of dishes that could totally work for the holiday over the last few weeks. But but but. Today’s recipe was designed solely with turkey day in mind.

Filled with a delightful fall pilaf, these healthy wild rice stuffed portobello mushrooms are perfect for dinner or thanksgiving! Filled with apples, cranberries, spinach and walnuts! Vegan & gluten free!

Because these delicious stuffed mushrooms? They are a fantastic vegetarian / vegan main dish option for Thanksgiving that can also totally double as a side dish for all the carnivores!

So, let’s discuss what we have here today, yes?

We start with a tender portobello mushroom base – i.e. nice and meaty and hearty. Next comes a super flavorful wild rice filling that is jam packed with apple, spinach, walnuts, plenty of spices AND dried cranberries. <— The filling is fantastic all on its own if you’re not digging the mushroom thing!

We scoop a very generous amount of said filling into each baked mushroom cap and then top it all off with a good drizzle of your favorite gravy (this mushroom miso gravy is mine!).

It’s festive, it’s filling, it’s fabulously delicious! And makes for a great regular dinner if you don’t want to make it for the holiday.

{Side note – if you don’t have wild rice on hand, you can absolutely make these with brown rice instead!)

And when served up with some irresistible sides (such as these pictured maple mustard roasted brussels sprouts)? It’s a turkey day feast!

A super flavorful wild rice pilaf serves as the filling for these healthy wild rice stuffed portobello mushrooms! Filled with spinach, apples, cranberries and walnuts! Vegan & gluten free.

These healthy wild rice stuffed portobello mushrooms would make an excellent vegetarian main dish for thanksgiving! Packed with spinach, apple and walnuts! Vegan & gluten free.

So, let’s get to some tips & tricks for these wild rice stuffed portobello mushrooms:

  1. First things first. Let’s talk about how to time this dish. You want to coordinate it so that the mushrooms are fresh out of the oven at the same time (or slightly after) your filling is all ready to go. So! I gave you a range of time down in the recipe as to when to start preheating your oven – as this will all depend on the brand of wild rice blend that you use (they can vary pretty widely in how long they take to cook). Use the shorter amount of listed time if your rice is quicker to cook and the longer end if longer – i.e. base this off your rice package directions.
  2. Keep in mind that your recipe cook time may be different than what I have listed (as again, this will all depend on your rice). I use a blend of brown and black rice that takes about 35 minutes, once simmering, to cook. So this is what the cook time is based off.
  3. Moving on! Let’s talk about the mushrooms. Try to buy mushroom caps that are all about the same size, as this will ensure that they cook evenly in the oven. Additionally, be gentle when you are removing the stems and scraping out the gills so that you don’t break them!
  4. Now, if you don’t have an oven safe cooling rack, don’t worry. Just line the rimmed baking sheet with a piece of parchment paper instead. The cooling rack allows some of the moisture from the mushrooms to drain when baking, but they will still be fine without it.
  5. When you go to serve, use a generous / heaping amount of filling in each cap. It’s okay if it’s overflowing off the sides – roll with it! You may or may not have a touch of filling leftover – this will depend on the exact size of your mushrooms. If you do, it’s fantastic as a side!
  6. And finally, if you want to prep these ahead of time for turkey day (or dinner!), here’s what I suggest. Make the entire filling portion in advance, let it cool to room temp and then store in an airtight container in the fridge. The day of, just bake off the mushrooms and reheat the filling!

Wild rice stuffed portobello mushrooms! A healthy and filling recipe that is perfect for dinner or thanksgiving! Excellent as a side or main dish, and packed with spinach, apple, cranberries and walnuts. Vegan and gluten free!

Additional Wild Rice Recipes You Might Enjoy!

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Yield: about 6 servings

Wild Rice Stuffed Portobello Mushrooms

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Filled with a delightful fall pilaf, these healthy wild rice stuffed portobello mushrooms are perfect for dinner or thanksgiving! Filled with apples, cranberries, spinach and walnuts! Vegan & gluten free!

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  • 1 cup uncooked wild rice blend
  • 6 medium-large portobello mushroom caps, stems removed & gills scraped
  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 1 medium apple, peeled, cored and chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon fine sea salt
  • pinch of pepper
  • pinch of nutmeg
  • 1 (5 ounce) package fresh baby spinach
  • ½ cup raw walnuts, chopped
  • ⅓ cup dried cranberries
  • fresh chopped parsley or minced chives, for garnish
  • your favorite veggie gravy, for serving


  1. Cook the wild rice blend according to the package directions (this can take anywhere from 30 to 50 minutes, or more, depending on the brand and the specific rice blend). Remove from the heat, then let the rice stand covered for 10 minutes. Fluff with a fork.
  2. Meanwhile, after the rice has been simmering for about 10 to 30 minutes, preheat the oven to 400ºF. Set an oven-safe cooling rack inside a large rimmed baking sheet. Mist with nonstick or olive oil spray. Set the mushrooms on the prepared sheet gill side up. Drizzle lightly with olive oil (or mist with more olive oil spray), then bake for about 20 minutes, or until tender. Remove from the oven, then use a paper towel to blot any excess moisture that has accumulated in the caps. Sprinkle lightly with some salt and pepper.
  3. While the mushroom caps are baking, add the olive oil to a large skillet set over medium heat. When hot, add in the onion and apple and cook for about 5 to 8 minutes, until tender. Stir in the garlic, rosemary, thyme, salt, pepper and nutmeg and cook for 30 seconds, until fragrant. Add in the spinach and cook until wilted (you may need to add the spinach to the skillet in batches). Remove from the heat, then stir in the walnuts, cranberries and the cooked wild rice. Taste and season with additional salt / pepper to make the flavors pop (I usually add about ½ teaspoon more salt).
  4. Scoop a heaping amount of the filling into each of the mushrooms, then sprinkle with a touch of parsley or chives. Serve with your favorite gravy!

See the post above for some helpful tips & tricks for this recipe!

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