Walnut & Wild Rice Stuffed Portobello Mushrooms
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Portobello mushroom caps stuffed with a hearty blend of wild rice, brown rice, and walnuts with herbs. The dish is earthy and satisfying with a nutty texture, perfect for special dinners and holiday meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 cup dried wild rice
- 1/4 cup dried brown rice
- 2 cups vegetable broth
- 4 large portobello caps
- 1 tablespoon olive oil, (plus a little extra for brushing the mushrooms)
- 1 small onion, (diced)
- 2 garlic cloves, (minced)
- 1 tablespoon fresh rosemary, (finely chopped)
- 1/4 cup chopped walnuts
- 1 tablespoon nutritional yeast flakes
- 1/2 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- Salt and pepper, (to taste)
At a glance
PER SERVING · TIME 70M
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
- 55m
- Sodium
- 484mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 492mg
- Calcium
- 29mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 484MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.