Vegetarian Wild Rice Mushroom Stuffing Recipe

Wild Rice Mushroom Stuffing brings hearty, earthy flavor and a satisfying texture to your holiday table. This delicious side dish combines nutty wild rice, savory sautéed mushrooms, and fresh herbs in every bite, offering a beautiful, plant-based option perfect for any special meal. Easy to make ahead and naturally vegetarian, Wild Rice Mushroom Stuffing is sure to become a new seasonal favorite.

Why You’ll Love This Recipe

• Bursting with flavor: The combination of wild rice, sautéed mushrooms, and aromatic veggies delivers layers of earthy taste with every bite.
• Nutritious and filling: Wild rice offers protein, fiber, and minerals, making this side both satisfying and nourishing.
• Naturally vegetarian and dairy-free: No meat or dairy necessary; just pure, plant-based comfort!
• Stays moist, never soggy: The rice and mushrooms soak up flavor without turning mushy.
• Make ahead friendly: Prepare in advance and reheat for a stress-free feast.
• Beautiful on the table: Wild rice’s speckled colors and the golden mushrooms turn this side into a stunner.

Ingredients

• 1 cup uncooked wild rice (or wild rice blend), rinsed
• 2¼ cups low-sodium vegetable broth (more as needed)
• 3 cups cremini or white mushrooms, cleaned and chopped
• 1 medium yellow onion, finely diced
• 2 ribs celery, chopped
• 2 carrots, diced
• 3 garlic cloves, minced
• 3 tablespoons olive oil (or unsalted butter)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 tablespoon fresh thyme, chopped (or 1 tsp dried)
• 2 tablespoons fresh parsley, chopped, plus more for garnish
• 1 tablespoon fresh sage, chopped (or 1 tsp dried)
• ½ cup toasted pecans or walnuts, chopped (optional, for crunch)
• Zest of 1 lemon (optional, for brightness)
• Olive oil spray or a little extra oil for greasing the baking dish

Step-by-Step Instructions

1. Cook wild rice with vegetable broth in a saucepan; simmer covered until tender and drain any excess liquid.
2. While rice cooks, heat olive oil in a skillet; sauté onions, carrots, and celery until soft and fragrant.
3. Add mushrooms to the skillet and cook until they release liquid and turn golden; add garlic, salt, pepper, thyme, sage, and half the parsley, then sauté until fragrant.
4. In a large bowl, mix cooked rice with the sautéed vegetables and herbs.
5. Stir in lemon zest and nuts if using; adjust seasoning to taste.
6. Lightly grease a 9×13-inch casserole dish and transfer the mixture, spreading evenly; drizzle with a few spoonfuls of broth for extra moisture.
7. Cover with foil and bake at 180°C (350°F) for 20 minutes.
8. Uncover and bake an additional 10–15 minutes until the top is lightly browned.
9. Garnish with more parsley and serve warm.

Tips & Variations

• Rice blend: Use a blend with brown or red rice for extra flavor and color.
• Mushroom medley: Add shiitake or portobello mushrooms for deeper umami notes.
• No nuts? Skip them or use toasted pumpkin seeds for crunch and a nut-free version.
• Herb swap: Try rosemary or marjoram for a flavor twist.
• Add fruit: For a sweet touch, fold in ⅓ cup dried cranberries or chopped dried apricots before baking.
• Meal boost: Turn leftovers into a meal by stuffing bell peppers or portobellos and rebaking.

Storage & Freezer Instructions

• Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat in oven or microwave with a splash of broth to keep moist.
• Freeze: Cool stuffing entirely, then store in freezer-safe containers up to 1 month. Thaw overnight in fridge before reheating.
• Make ahead: Assemble stuffing a day in advance and refrigerate unbaked. Bake just before serving, adding a bit more broth for best texture.

Serving & Pairing Ideas

• Serve with roast chicken, turkey, or as a stand-alone vegetarian main dish.
• Pair with butternut squash soup, green beans, or roasted root vegetables.
• Top with extra fresh herbs and a sprinkle of lemon zest for a vibrant finish.
• Perfect with cranberry sauce and mashed potatoes for a full holiday spread.

Frequently Asked Questions

Can I use only wild rice, or mix with other rice?

You can use pure wild rice for the nuttiest flavor and chewy bite. Blending in brown or red rice gives extra color and an even softer texture while remaining hearty.

What kinds of mushrooms work best?

Cremini and white mushrooms give a classic flavor and look, while shiitake or portobello mushrooms boost the earthiness and deeper umami. Fresh mushrooms yield the best texture.

Does this stuffing stay moist?

Yes! Wild rice absorbs flavors but doesn’t turn mushy. Baking with a bit of extra broth and covering, then uncovering for the last minutes, keeps everything perfectly moist and fluffy.

Can I make this stuffing vegan or gluten-free?

Absolutely. Use plant broth and olive oil to keep it vegan. The recipe is naturally gluten-free because it’s breadless—just double-check your broth and crunchy add-ins.

Ready to Make It?

With earthy aroma, beautiful color, and nourishing ingredients, this Wild Rice Mushroom Stuffing transforms any meal into a celebration. Try this recipe for your upcoming gathering and watch the compliments pour in—and don’t forget to pin or share for later. Happy cooking!

You Might Also Like

• Classic Sage and Onion Stuffing – Herby, traditional bread stuffing
• Homemade Cornbread Dressing – Southern-style, moist breadcrumb side
• Easy Sweet Potato Casserole – Creamy and festive
• Homemade Cranberry Sauce – Fresh, tangy holiday essential

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