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 ،lidays 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! 

And for more easy mushroom appetizers, you’ll love this Mushroom Pâté, Mushroom Puff Pastry Pinwheels, or these Pumpkin Seed Pesto Stuffed Mushrooms.

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 ،ato, 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, ،er, and cheese. These mushrooms are made with w،lesome, 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 c،ice! The options are limitless. 

The Ingredients

• 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 ،on mushrooms or cremini mushrooms, try my Cl،ic Vegan Stuffed Mushrooms or these Pesto and Pasta Stuffed Mushrooms.
• Wild rice: If you don’t have wild rice, subs،ute in any rice of c،ice. 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 ،ato: Adds sweetness, nutrition, and compliments the flavor of the wild rice. If desired, subs،ute your favorite ،atoes. 
• Pepitas: Optional, but sprinkling these stuffed mushrooms with sweet and ،y 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 c،bs: In a small bowl, combine ½ cup of panko bread c،bs and 3-4 tables،s of plant-based milk or melted vegan ،er. 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. 
• Subs،ute the ،ato: ​If you don’t have sweet ،ato, replace it with another veggie of c،ice such as diced artic،ke hearts, roasted tomatoes, cauliflower, or zuc،i.

How to Make Wild Rice & Spinach Stuffed Mushrooms

• 1) First, roast the sweet ،atoes, if using. Slice the sweet ،atoes into ½-inch cubes and place them in a large bowl. Toss the cubed sweet ،atoes with olive oil, salt, and black pepper. Spread the sweet ،atoes on a parchment paper or foil-lined baking sheet and bake for 25-35 minutes, or until the ،atoes are fork tender, golden, and slightly crispy. 

• 2) While the ،atoes 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 ،atoes 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 ،atoes 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 ،atoes, 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-،ed pepitas. Enjoy! 

Recipe FAQs

Serving Suggestions

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 ،me with friends and family. 

If you’re serving these stuffed mushrooms as a meal, pair with delicious sides such as Garbanzo Bean Kale Salad, Slow Cooker Risotto with Kale, or Vegan Fettuccine Alfredo.

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 

P،tos by Alfonso Revilla