These impressive mushrooms are breathtaking to look at, delightful to eat, and will impress all your friends at the next cocktail party you host. Meaty mushroom caps are stuffed with a rosemary-infused wild rice, a subtle array of spices, finished with crispy bread crumbs, and then roasted to perfection.
Rosemary Wild Rice Stuffed Mushrooms [Vegan, Gluten-Free]
- 8-10 mushrooms, medium-sized
- 3/4 cup wild rice (not cooked)
- 1 1/2 cups water
- 1/4 cup diced onion
- 2 tablespoons nutritional yeast
- 1 1/2 tablespoons fresh rosemary
- 1 tablespoon olive oil
- 2 cloves minced garlic
- 1 teaspoon oregano
- Vegan bread crumbs (gluten-free if needed)
- Salt and pepper, to taste
- Preheat your oven to 350°F.
- Cook your rice according to the package instructions along with a few sprigs of the rosemary. Set aside.
- Remove the stem of your mushrooms and gently scraping away the dark inside layers.
- Rinse, clean, and dry them well, and set aside.
- In a large bowl, combine your dried off mushrooms plus the olive oil and 1/2 teaspoon of herbs.
- Gently toss and evenly coat all your mushrooms. Cover them for 1 hour.
- Transfer your rice to a bowl and add the nutritional yeast, herbs, onion, garlic, and season with salt and pepper to taste.
- Line a baking sheet with parchment paper and evenly space your mushrooms on it.
- Stuff each mushroom, lightly pressing down to make more room. Depending on how large your mushrooms are, you may have leftover rice.
- Place your mushrooms into the oven and bake for 18-20 minutes.
- Top them with bread crumbs and bake on broil for 1-2 minutes to crisp the tops, and let the breadcrumbs brown.