Mushroom-Stuffed Mushrooms with Wild Rice and Goat Cheese Recipe | Vegetarian Times Skip to main content

Mushroom-Stuffed Mushrooms with Wild Rice and Goat Cheese

One of these generously filled portobellos makes a satisfying main dish. The mushrooms can be assembled up to two days ahead, wrapped individually in plastic wrap, and refrigerated.



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2 Tbs. olive oil, divided
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1 small onion, finely chopped (1 cup)
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6 oz. button or white mushrooms, chopped (1 ½ cups)
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1 clove garlic, minced (1 tsp.)
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¼ tsp. salt
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1 cup cooked wild rice
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2 oz. herbed goat cheese, crumbled (½ cup)
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4 large portobello mushrooms, stems and gills removed
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12 cherry tomatoes, halved
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2 Tbs. lemon juice
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4 tsp. fine breadcrumbs, divided


1. Preheat oven to 425°F. Coat baking sheet with cooking spray.

2. Heat large, deep skillet over medium heat. Add 1 Tbs. oil, and swirl to coat pan. Add onion and cook 5 minutes, or until onion becomes translucent, stirring often. Stir in button mushrooms, garlic, and salt, and cook 8 to 10 minutes, or until mushrooms are soft and most of liquid is evaporated, stirring frequently. Stir in rice, and cook 1 to 2 minutes longer, or until heated through. Remove from heat, and stir in goat cheese.

3. Fill each portobello with about 1/3 cup filling mixture. Toss tomatoes with lemon juice in bowl, and lay tomato halves cut-side up over tops of filled portobellos.

4. Place stuffed portobellos on baking sheet greased with remaining 1 Tbs. oil, and sprinkle each with 1 tsp. breadcrumbs. Bake 30 to 35 minutes, or until mushrooms are cooked through and breadcrumbs are golden. Sprinkle with parsley.

Nutrition Information: 

9 g
Total Fat: 
10.5 g
Saturated Fat: 
3 g
25 g
7 mg
229 mg
4 g
7 g
Serves 4

Comments on this Recipe

Mushroom-stuffed mushrooms hm... it's already yum This is the only other site that's got a similar recipe - <a href="" rel="nofollow"></a.

Love this recipe! Made it tonight. The only change I made was instead of 1 cup of wild rice, I substituted 1/2 c brown rice and 1/2 c quinoa. Delish!!