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These Wild Rice & Spinach Stuffed Mushrooms are filled with simple ingredients and baked in large portobello mushroom caps until tender. They’re the perfect appetizer for holidays or a simple weeknight dinner. Prep this hearty favorite in just minutes!
Stuffed mushrooms are one of my favorite go-to appetizers. They’re hearty, healthy, and always a crowd pleaser. If you’re looking for a good stuffed mushroom recipe, you’ve come to the right place!
Table of contents
Why You’ll Love These Stuffed Mushrooms
- They’re packed with plant-based fiber. These stuffed mushrooms are made with hearty portobello mushrooms, wild rice, sweet potato, and fresh spinach for the ultimate plant-powered appetizer.
- Naturally vegan and gluten-free. Most stuffed mushrooms recipes are made with unhealthy ingredients like dairy-based cream cheese, sour cream, butter, and cheese. These mushrooms are made with wholesome, vegan and gluten-free ingredients and are perfect for serving a crowd.
- Can be served as an easy appetizer or main dish. The hearty wild rice and spinach filling makes these spinach stuffed mushrooms filling enough to serve as a main dish, if desired.
- Easy to customize. Swap the spinach for kale, add-in your favorite veggies, or swap the wild rice for any rice of choice! The options are limitless.
- Mushroom: Large mushrooms like portobello caps are easiest to stuff with this extra hearty rice and spinach filling. If you’re looking for a stuffed mushroom recipe using smaller mushrooms such as white button mushrooms or cremini mushrooms, try my Classic Vegan Stuffed Mushrooms or these Pesto and Pasta Stuffed Mushrooms.
- Wild rice: If you don’t have wild rice, substitute in any rice of choice. Brown rice, black rice (forbidden rice), or even quinoa would be delicious.
- Spinach: Fresh or frozen spinach will work. If using frozen spinach, thaw and remove the excess moisture before tossing in the wild rice mixture.
- Sweet potato: Adds sweetness, nutrition, and compliments the flavor of the wild rice. If desired, substitute your favorite potatoes.
- Pepitas: Optional, but sprinkling these stuffed mushrooms with sweet and spicy pepitas or pumpkin seeds adds a flavorful crunch that ties all of the flavors together.
Add-ins and Variations
- Add vegan cheese: Top your spinach stuffed mushrooms with cheeses such as vegan parmesan cheese, vegan mozzarella cheese, nutritional yeast, vegan feta cheese, or vegan cheddar cheese before baking so the dairy-free cheese melts.
- Add bread crumbs: In a small bowl, combine ½ cup of panko bread crumbs and 3-4 tablespoons of plant-based milk or melted vegan butter. Sprinkle this mixture over the top of each stuffed mushroom before baking.
- Add seasonings: Toss the filling with your favorite seasonings or minced garlic cloves for additional flavor.
- Substitute the potato: If you don’t have sweet potato, replace it with another veggie of choice such as diced artichoke hearts, roasted tomatoes, cauliflower, or zucchini.
How to Make Wild Rice & Spinach Stuffed Mushrooms
- 1) First, roast the sweet potatoes, if using. Slice the sweet potatoes into ½-inch cubes and place them in a large bowl. Toss the cubed sweet potatoes with olive oil, salt, and black pepper. Spread the sweet potatoes on a parchment paper or foil-lined baking sheet and bake for 25-35 minutes, or until the potatoes are fork tender, golden, and slightly crispy.
- 2) While the potatoes roast, prepare the pepitas. In a small mixing bowl, add the pepitas, maple syrup, and cayenne pepper. Once well coated, spread the pepitas on a second lined baking sheet. Place the pepitas in the oven once the sweet potatoes have about 5 minutes left. Roast the pepitas until lightly toasted, then remove and set aside.
- 3) Next, wilt the spinach. Just before the sweet potatoes are done cooking, briefly remove them from the oven, lower the oven temperature to 400 degrees F, layer the spinach on top, and return the baking sheet to the oven for a final 2 to 3 minutes. Once finished baking, set aside to cool.
- 4) Once the veggies are cool, combine the sweet potatoes, fresh baby spinach, and wild rice in a large mixing bowl. Season with salt and black pepper to taste and briefly set aside.
- 5) Brush the portobello mushroom caps with oil, and season both sides with a pinch of salt and black pepper. Place the mushroom caps on a lined baking sheet, gill side up. Scoop the wild rice and spinach blend into the mushroom caps, mounding extra towards the center. Drizzle the stuffed mushrooms with olive oil, and season with additional salt and pepper. Bake the spinach stuffed mushrooms for 15 to 25 minutes, or until the mushroom caps are tender and golden brown.
- 6) Serve immediately while warm topped with the maple-spiced pepitas. Enjoy!
Avoid rinsing the mushrooms under water to clean them. This causes them to absorb a significant amount of excess water and can also lead to them having a slimy texture after baking. Instead, lightly brush the mushrooms with a clean kitchen towel to remove any dirt and debris.
You can, but it is not necessary. The gills are typically minimal and will not get in the way of stuffing the mushrooms. If you find your mushroom caps have large gills, feel free to remove them before stuffing!
Stuffed mushrooms can be frozen for up to 3 months, but note that freezing mushrooms can change their texture and cause them to become more watery. For best results, cook the spinach stuffed mushrooms ahead of time, cool completely, then flash freeze on a cookie sheet until frozen. Once frozen, carefully place the stuffed mushrooms in a freezer bag or airtight container and remove excess air as possible. Thaw overnight in the refrigerator and reheat in the oven until warmed through.
Note that freezing spinach stuffed mushrooms can change the mushroom’s texture and cause them to release excess liquid and become watery.
Stuffed mushrooms make a great, party appetizer but can also be served as a delicious dinner main. If you’re serving these mushrooms as a tasty appetizer, here are a few more of my favorite Vegan Appetizers perfect for game days, parties, or hanging out at home with friends and family.
- Tomato and Silken Tofu Caprese Salad
- Panzanella Salad
- Spinach and Mushroom Puffs [Vegan Hand Pies]
- Vegan Baked Zucchini Fritters
- Crispy Breaded Tofu Sticks
How long do stuffed mushrooms last in the fridge?
Cooked wild rice and spinach stuffed mushrooms will keep for up to 4 days and will reheat best in the oven. To keep the mushrooms from becoming dried out, allow the mushrooms to cool completely to room temperature before covering and storing in an airtight container.
More Plant-Based Mushroom Recipes
- Vegan Stuffed Mushrooms
- Portobello Mushroom Pizzas
- Pumpkin Seed Pesto Stuffed Mushrooms
- How to Roast Mushrooms
- Sunflower Seed Pesto and Pasta Stuffed Mushrooms
- Garlic and Thyme Mushrooms
Photos by Alfonso Revilla
Healthy Wild Rice & Spinach Stuffed Mushrooms
- 1 large sweet potato
- 2 tablespoons of olive oil
- Salt and pepper to season
- ½ cup of raw, unsalted pepitas
- 1 teaspoon of 100% pure maple syrup + more for drizzling
- ½ teaspoon of cayenne pepper
- 2 large portobello mushroom caps (or 3 medium)
- 1 ½ cup of spinach
- 1 cup of cooked wild rice (or sub for rice of choice)
- 2 large portobello mushroom caps (or 3 medium)
- Begin by preheating the oven to 450 degrees and lining 2 baking sheets with foil.
- Slice sweet potatoes into ½-inch cubes (to make slicing easier, I softened mine by wrapping a damp paper towel around it and popping it in the microwave for 3-5min.)
- Toss cubed sweet potatoes with olive oil, salt and pepper and lay them out on one of the baking sheets. Bake for 25-35 minutes, turning halfway through until potato cubes are golden and slightly crispy.
- While the potatoes are cooking, toss pepitas, maple syrup, and cayenne pepper in a small bowl. Lay seasoned pepitas on the second baking sheet and put in the oven with potatoes for 4-5 minutes or until lightly toasted. Remove and set aside.
- Just before the potatoes are done cooking, remove them from the oven and layer spinach on top. Put back in the oven for the last 2-3 minutes or until spinach is wilted. Lower the oven to 400 degrees.
- Once the veggies are cool, in a separate bowl mix together the sweet potatoes and spinach with the rice. Season with salt and pepper and set aside.
- Take your washed mushroom caps, brush both sides with oil, salt and pepper, and place on the baking sheet (gill side up). Scoop rice and veggie blend into caps, mounding extra towards the center. Drizzle with olive oil, a dash of salt and pepper, and bake for 15-25 minutes, or until the mushrooms are tender and thoroughly cooked.
- Once cooked, remove from the oven and transfer to a serving plate. Top with maple-spiced pepitas and a light drizzle of maple syrup. Enjoy!
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.