Stuffed Portobello Mushrooms with Wild Rice
Cuisine: Gluten-free, Vegetarian
  • 4 large portobello mushrooms (stems and gills removed)
  • 1 cup wild rice blend
  • 2½ cups low sodium vegetable broth (plus more if needed)
  • ¾ cup shredded carrots
  • 1 small onion chopped
  • ⅓ cup toasted pine nuts
  • 2 cups (or about 3 large handfuls) baby spinach
  • 2 oz. goat cheese crumbles
  • 2 tbsp parmesan cheese
  • 1 garlic clove minced
  • 1 tbsp fresh rosemary chopped + more for topping
  • 1 tsp fresh thyme + more for topping
  • 2 tbsp extra virgin olive oil + more for mushrooms
  • coarse salt
  • pepper
  1. preheat oven to 425 F.
  2. heat olive oil over medium high heat.
  3. add onions and cook until translucent and soft about 4 minutes.
  4. add garlic, carrots, herbs and good pinch of salt and pepper and sauté until fragrant about 1 minute.
  5. add in the rice and toast about 30 seconds.
  6. add in broth, stir and let rice come to boil.
  7. turn down heat and simmer for about 30-35 minutes until rice is tender (you may need to cook longer and add in more broth, depending on how tender rice you'd like the rice).
  8. while rice is cooking, place mushrooms on a baking sheet and lightly coat them with olive oil, salt and pepper.
  9. cook mushrooms about 4 minutes on each side until tender but not completely wilted down.
  10. transfer the mushrooms to a plate and gently use a paper towel to pat away any extra moisture.
  11. about one minute before you think rice is done toss in the spinach until wilted down.
  12. remove from heat and add in parmesan cheese, pine nuts and season with salt and pepper to taste.
  13. add a few spoonfuls of the rice mixture to the mushrooms.
  14. top with goat cheese and fresh herbs to serve.
Recipe by The Hanging Spoon at