These Vegan Wild Rice Stuffed Mushrooms with a crispy grain free cracker crumb topping are a perfect holiday appetizer. The filling can be prepared a day in advance for easy assembly. So flavorful, easy & crowd-pleasing!
This post is sponsored by Simple Mills. All opinions are our own.
The holidays are upon us, and it’s time to start narrowing down your menu. You may already have your mains and desserts down (if not, may we suggest these Stuffed Pumpkins and this Vegan Pumpkin Mousse?). But there’s still plenty of time to rethink your appetizers.
In our house, when it comes to appetizers, we prioritize three things.
- Prep time: the quicker, the better!
- Allergen-friendly: something everyone can enjoy.
- Snackability: no more than 3 bites!
These vegan stuffed mushrooms hit all three criteria. The filling can be prepped ahead of time for easy assembly when it’s go time. They’re also vegan and gluten free, so they should be suitable for just about every guest. And of course, they’re very snack-able. The perfect two-bite appetizer!
What kind of mushroom should I use for stuffed mushrooms?
Baby bella or white button mushrooms are both excellent choices for stuffed mushrooms. When you remove the stem, there’s plenty of room for filling. The bigger the mushroom, the better.
If your grocery has a pick-it-yourself mushroom bin, we suggest selecting mushrooms from there so you can better control for even sizing.
For a more substantial, main dish version of these stuffed mushrooms, you could also use larger portobello mushrooms. You’ll just need to add more filling to each cap and slightly extend the cook time. Such a great main dish recipe for vegans/vegetarians!
The wild rice filling can be prepped up to a few days ahead of time. Simply cook the wild rice, sauté some aromatics (we use celery, shallots, and garlic) and mix together with a few other seasonings and ingredients.
In fact, you can even stuff the mushrooms in advance! When they’re all stuffed, place them on a sheet pan, cover with plastic wrap or a reusable alternative and refrigerate. When you’re ready to serve, remove, add breadcrumb topping and bake as usual.
We definitely suggest prepping ahead of time if you can. It saves so much time and reduces stress on the big day, which means more time relaxing and enjoying the meal you cooked.
Now that your filling is prepped, that brings us to the best part…
The crispy cracker topping makes these vegan stuffed mushrooms extra delicious. The secret ingredient? Simple Mills Grain Free Almond Flour Crackers!
We absolutely LOVE Simple Mills products and have been using them for years. We love their crackers especially and use them all the time for snacking/pairing with dips. Check out this snack board we made this summer featuring Simple Mills crackers!
When we’re not eating them straight out of the box, we also love pairing them with soup. Or, we like to get a bit more creative and incorporate them into recipes, like these vegan stuffed mushrooms! They’re an excellent alternative to breadcrumbs, and much crispier.
The Fine Ground Sea Salt flavor is our choice for this recipe. However, you could also use Rosemary Sea Salt, Cracked Black Pepper, or even Sun-Dried Tomato & Basil! Just make sure to grab a few extra boxes for snacking.
And if you don’t feel like preparing brunch for a crowd from scratch, we highly suggest picking up a few boxes of their Almond Flour Baking Mixes. Pancakes, banana bread, even pumpkin muffin mix - they have it all!
Now back to the vegan stuffed mushrooms. The cracker crumb topping is prepared by pulsing for a second in a food processor, or crushing with a rolling pin. Both options work well! We mix the cracker crumbs with vegan parmesan for extra cheesy flavor. It also helps the breadcrumbs stick to the mushroom filling.
Once baked, we suggest serving the stuffed mushrooms hot. They’re extra delicious when the cheese is still warm and melty. And of course if you’re not vegan, feel free to use regular parmesan cheese.
Favorite holiday dip recipes:
- Roasted Eggplant Carrot Tahini Dip
- Vegan Spinach Artichoke Dip
- Pumpkin Sage Hummus
- Vegan Caramelized Onion Dip
- Vegan Queso Dip
If you give this vegan stuffed mushrooms recipe a try, we’d love for you to leave a rating and review below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.Print
These Vegan Wild Rice Stuffed Mushrooms with a crispy grain free cracker crumb topping are a perfect holiday appetizer. The filling can be prepared a day in advance for easy assembly.
- 16 medium to large button mushrooms
- 3 tbsp olive oil, divided
- ¼ cup finely diced celery
- 3 tbsp shallots, minced
- 2 tsp minced garlic
- ¾ cup cooked wild rice
- 2 tbsp freshly chopped parsley
- ½ cup ground Simple Mills Sea Salt Crackers, divided
- 5 tbsp shredded parmesan, divided
- 1 tsp Italian seasoning blend
- ¼ tsp salt
- ¼ tsp pepper
- Preheat oven to 375 F.
- Wash mushrooms well and gently remove stems. You may need to use a small spoon to remove any leftover stem pieces. Dry with a clean towel.
- Cook wild rice according to package directions. We suggest cooking it in vegetable broth for more flavor, but it’s up to you.
- Preheat skillet over medium heat and add ½ tbsp olive oil. Add shallots and celery. Cook, stirring several times, for 5-7 minutes. Add garlic and cook for another 2-3 minutes. Add shallot mixture and rice to a mixing bowl.
- In a food processor or using a rolling pin, crush Simple Mills crackers. Add to a bowl with chopped parsley, 3 tbsp of shredded parmesan, Italian seasoning, salt, and pepper. Stir well. Add 1 tbsp of olive oil, stir, and taste. Adjust salt and pepper if necessary.
- Brush baking sheet or baking dish with ½ tbsp of olive oil. Lightly brush each mushroom cap with olive oil, and fill with rice and breadcrumb mixture. Top each with remaining 2 tbsp of cracker crumbs and 2 tbsp of parmesan and lightly drizzle rest of olive oil over the top of each mushroom. Bake for 25 minutes. Serve hot.
- Category: Appetizer
- Method: Oven
- Cuisine: American
Keywords: vegan stuffed mushrooms