Print

Savory Stuffed Portobello Mushrooms with Wild Rice & Mozzarella

stuffed portobello mushrooms - featured image
Print Recipe

Earthy portobello mushroom caps are stuffed with a savory wild rice, sautéed onion, bell pepper, and gooey mozzarella filling, then baked to golden perfection. This easy vegetarian dinner is comforting, crowd-pleasing, and ready in under 45 minutes.

Ingredients

Scale
  • 4 large portobello mushroom caps (about 4–5 inches wide, stems removed)
  • 2 tablespoons olive oil (for brushing)
  • Salt and pepper (to season the caps)
  • 1 cup cooked wild rice (about 185 g, cooked according to package instructions)
  • 1 tablespoon olive oil (for sautéing)
  • 1 small onion, finely chopped (about 80 g)
  • 2 cloves garlic, minced
  • 1/2 cup red bell pepper, finely diced (about 75 g)
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella cheese (about 110 g; part-skim recommended)
  • 1/4 cup grated Parmesan cheese (about 25 g; optional)
  • 2 tablespoons chopped fresh parsley (for garnish; optional)

Instructions

  1. Preheat oven to 400°F (200°C). Wipe mushroom caps with a damp paper towel to remove dirt. Optionally, scrape out the gills with a spoon for more filling space.
  2. Brush both sides of each mushroom cap with olive oil and season with salt and pepper. Place gill-side up on a lined baking sheet.
  3. In a medium sauté pan over medium heat, add 1 tablespoon olive oil. Sauté chopped onion for 3-4 minutes until soft and translucent.
  4. Add garlic and red bell pepper; cook for another 2 minutes until fragrant.
  5. Stir in cooked wild rice, thyme, salt, and pepper. Mix well and cook for 2-3 minutes until warmed through. Remove from heat.
  6. Let rice mixture cool for 2 minutes, then stir in 3/4 cup mozzarella and half the Parmesan. If mixture is dry, add a teaspoon of olive oil. Taste and adjust seasoning.
  7. Spoon wild rice filling into each mushroom cap, dividing evenly. Press filling gently. Top each with remaining mozzarella and Parmesan.
  8. Bake for 20-25 minutes until mushrooms are tender, cheese is bubbling and golden, and filling is hot. Tent with foil if cheese browns too quickly.
  9. Remove from oven and let rest for 2 minutes. Sprinkle with fresh parsley before serving.

Notes

For firmer mushrooms, pre-bake caps for 5 minutes before stuffing. Taste filling before stuffing and adjust seasoning. Substitute wild rice with brown rice or quinoa if desired. For dairy-free, use plant-based mozzarella. Leftovers keep well in the fridge for up to 3 days. Freeze unbaked stuffed mushrooms for up to 2 months.

Nutrition

Keywords: stuffed mushrooms, portobello, wild rice, mozzarella, vegetarian, gluten-free, easy dinner, baked mushrooms, comfort food

Find it online: https://yumyep.com/savory-stuffed-portobello-mushrooms-recipe-easy-wild-rice-and-mozzarella-dinner/