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]

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Cooking Time



  • 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


  1. Preheat your oven to 350°F.
  2. Cook your rice according to the package instructions along with a few sprigs of the rosemary. Set aside.
  3. Remove the stem of your mushrooms and gently scraping away the dark inside layers.
  4. Rinse, clean, and dry them well, and set aside.
  5. In a large bowl, combine your dried off mushrooms plus the olive oil and 1/2 teaspoon of herbs.
  6. Gently toss and evenly coat all your mushrooms. Cover them for 1 hour.
  7. Transfer your rice to a bowl and add the nutritional yeast, herbs, onion, garlic, and season with salt and pepper to taste.
  8. Line a baking sheet with parchment paper and evenly space your mushrooms on it.
  9. Stuff each mushroom, lightly pressing down to make more room. Depending on how large your mushrooms are, you may have leftover rice.
  10. Place your mushrooms into the oven and bake for 18-20 minutes.
  11. Top them with bread crumbs and bake on broil for 1-2 minutes to crisp the tops, and let the breadcrumbs brown.


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