Vegetarian Wild Rice Stuffed Mushrooms
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted mushroom caps stuffed with a savory wild rice and walnut filling enriched with cranberries, herbs, and goat cheese. A hearty vegetarian side dish with deep autumn flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 cup wild rice (cooked according to package instructions)
- 6-8 portobello mushrooms
- 2 tablespoons olive oil (divided)
- ½ small onion
- 2 celery stalks (finely minced)
- 1 red bell pepper (finely minced)
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1/4 teaspoon dried sage
- 1/4 teaspoon black pepper
- Pinch ground nutmeg
- 1/2 cup dried sweetened cranberries
- ½ cup walnuts (minced)
- 1/2 cup veggie stock
- 1 tablespoons balsamic vinegar
- 1 cup crumbled goat cheese (optional)
- 1 tablespoon fresh rosemary (finely chopped, for garnish)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 934mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1086mg
- Calcium
- 57mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 934MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.