Ingredient Vegan Stuffed Mushrooms


Gold-dusted nutrition bombs. You need to be aware of this. These mushrooms. They’re stuffed! They’re vegan! They’re gluten-free! These are made with only seven ingredients and are SUPER tasty. Come on. I give five stars to anything that contains vegan Parmesan. TheĀ nutritional star, black rice, is the base of this recipe. It contains more antioxidants and iron than blueberries and is rich in fiber. Hubba, Hubba. Walnuts are next, and we know that they’re high in omega-3s and healthy fats. I try to have a few walnuts every day. They also add a hearty, nutty bite to the black rice filling. Last but not least is vegan Parmesan, which adds a salty “cheesy” (secretly healthy) topping and crust to these beauties.


  • Black rice or wild rice can be substituted for 1/2 cup of black rice
  • Vegetable Stock, one scant Cup
  • One 10-ounce package of baby portobello mushrooms or white button mushrooms*
  • Fourteen cups vegan Parmesan cheeseĀ plus more for topping (or sub real parm, if dairy-free).
  • 1/4 cup raw walnuts, crushed
  • Finely minced garlic, 1 1/2 teaspoons
  • Olive oil, 1 1/2 Tbsp (plus extra for drizzling/coating).


  • Preheat oven to 350 degrees F. (176 C). Rinse rice with a fine mesh strainer.
  • In a small pan, bring vegetable stock to a rolling boil. Add rice. Reduce heat, cover the pan, and continue to cook until all liquid has been absorbed. This can take anywhere between 30-45 minutes. If you want softer, chewier rice, cook it longer. Check around the 25-minute mark if you don’t mind more bites.
  • Place walnuts on a baking sheet and toast them in the oven for five minutes. Set aside.
  • Remove stems and clean dirt off mushrooms with a wet towel. Brush or spray olive oil on the mushrooms and place aside.
  • Prepare parmesan cheese if needed. Set aside.
  • When the rice is cooked, fluff it and add vegan Parmesan, toasted nuts, minced garlic, and olive oil. Stir, taste it, and adjust the seasonings if necessary. I added a small amount of vegan Parmesan and a bit more salt and pepper.
  • For a softer mushroom, bake the mushrooms for 10 minutes on a baking tray WITHOUT any filling.
  • Remove the mushrooms from the oven and spoon generous amounts of filling onto the baked par-baked ones. You will have some filling left over. Add additional vegan Parmesan and continue baking for 15-18 more minutes or until the cheese is golden brown and the mushrooms are tender. By baking the mushrooms separately, you can prevent the rice from getting too crispy.
  • Serve immediately. Serve immediately.

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