Rosemary is that special herb that makes me instantly think of my family and comfort food. The holiday season is quickly approaching and I’m beyond excited to be sharing some time-appropriate content. I’ll admit, I usually drop the ball with seasonal recipes. I misjudge my timing and before I know it, it’s Christmas. But this year, this year is different! I’m on my A game and I’m sharing 3-4 recipes that will perfectly pair with any holiday you choose to celebrate.
If you missed my pervious recipes, I’ve already shared a delicious dessert for Pumpkin Cream Pie and a Cream of Mushroom Sauce that’s a perfect substitute for cream of mushroom soup, in most recipes. Last but certainly not least, the comforting and oh so delicious Shepard’s Pie. I actually prefer this to mashed potatoes or regular steamed veggies – it’s the best of both worlds! Plus, all of these recipes are gluten-free, about 10 ingredients or less and as always, 100% vegan.
Hoping you all enjoy the holiday recipes and give them a try. I would love to see any photos or hear your feedback if you give them a go. Thank you all so much for taking the time to read my site and follow along. Wishing you all a beautiful holiday season, from my family to yours <3
Rosemary Infused Wild Rice Stuffed Mushrooms
Prep
Cook
Total
Ingredients
- 14-16 Mushrooms, medium-sized
- 3/4 cups Wild Rice, dried
- 1 1/2 cups Water
- 1/4 cup Onion, diced
- 2 tbsp Nutritional Yeast
- 1 1/2 tbsp Rosemary, fresh
- 1 tbsp Olive Oil, optional
- 2 cloves Garlic, minced
- 1 tsp Italian Herbs
- Salt & Pepper, to taste
Instructions
- Prep ahead your mushrooms by removing the stem and gently scraping away the dark inside layers. I find it easiest to use a small paring knife and cut around the inside of the cap to remove part of the lip, this helps open the center up and allows for more stuffing.
- Brush any dirt and rinse your mushrooms as needed, make sure they're very well dried off before the next step.
- In a large bowl, combine your dried off mushrooms plus the olive oil and 1/2 a tsp of herbs - this step is optional. Gently toss and evenly coat all your mushrooms. Cover and let marinate overnight in the fridge. You can skip this step and use plain mushrooms, the marinade adds more flavor but is not essential if you're low on time. You could even do it for less time instead, an hour is perfect too.
- Steam your rice in a medium pot over medium heat, add your water, wild rice and fresh rosemary. Let this come to a boil, cover and turn the heat to low. Simmering for 25-30 minutes until tender.
- Transfer your rice to a bowl and add in everything else. Nutritional yeast, herbs, onion, garlic and season with salt & pepper to taste.
- Preheat your oven to 350 degrees F.
- Line a baking sheet with parchment paper and evenly space your mushrooms on it.
- Stuff each mushroom generously, lightly pressing down to make more room. You can slightly overfill these as well. Depending on your mushrooms, you might have rice remaining.
- Transfer your mushrooms to the oven and bake for 20-25 minutes. Feel free to top with bread crumbs and bake on broil for 1-2 minutes to crisp the tops.
- Remove from the oven and serve immediately, they cool off very quickly.
- Enjoy with fresh chives on top, a drizzle of balsamic is fantastic with these as well.
Courses Appetizer, Side
Cuisine Gluten-free, Vegan
9
These look delicious. Will try! D
Thank you so much, I hope you enjoy!
That’s so cool and so delicious!
Can’t wait to make it, pinned 🙂
Thanks Evi! I hope you enjoy them <3
Is this with wild rice only or a blend of rice including wild rice? I thought wild rice was black or dark brown and long and skinny? At least that’s what the bag of wild rice looks like that I have. This looks so tempting. I have already planned what I want to make for our Thanksgiving. We are doing it for the first time at our house! So much to do that I might not make the mushrooms for that but want to soon as they look yummy!
In my bulk foods section this was labeled as wild rice, feel free to use any rice though. All will work perfectly! I truly hope you enjoy this recipe if you give it a try, wishing you a Happy Holidays!
Looks great, and I don’t even like mushrooms!
I’m looking at this recipe wondering if I can make them 1-2 days ahead of time, and just pop in the oven on Thanksgiving. Has anyone else tried this?
Thanks Kris! I’d say yes, if you made them and popped them in the freezer. You would most likely need to bake them at 350 for 20-25 minutes to thaw them out and really heat the rice back up. I haven’t personally tried out this method, but I’ve reheated rice and mushrooms before many times – so I’m assuming it should work just fine. Let me know if you give it a try!
Is there a way to do this recipe without yeast? I have a family member with an allergy.
I suspect that the nutritional yeast is for flavor, so likely you can
You can replace it with any seasoning you like best.
Of course, it’s for a cheezy flavor. Totally optional though.
Bake the mushrooms first to remove excess water. There will be a lot. Then stuff them and bake again
That’s true, however for this recipe I don’t like to do that. The moisture from the mushrooms keeps the rice from drying out.
Wanting to make the stuffing part in advance… how will this affect the nutritional yeast? Will it gum up? Or could I add the day I want to serve them
You can absolutely do that! The yeast will be fine. I recommend stuffing the mushrooms and then actually covering them to avoid the rice from drying out. They’ll absorb the liquid from the mushrooms as they bake and then you can uncover and crisp the tops up as desired. Hope that helps!
Concerned that some folks may think you mean bread rising Yeast. This is not what is called for. It is Nutritional Yeast Flakes. It is golden in color and you get it at health food stores. People that are allergic to Yeast …..it is a different thing.
I specified nutritional yeast throughout the recipe. I’m not able to control those that confuse it for bakers yeast.
Hi Margaret! Love this recipe and thinking of making it for a family Christmas at my grandparents’. Do you think that they’d do well made ahead of time and kept in the fridge overnight for me to take on the train the next day…or would this not be the recipe for that? Thanks!
Hi Amanda! Thanks so much. You could make these the night before. I would recommend reheating in the oven at 350 F. covered for about 15 minutes, or until the rice is tender again.