Vegan Recipes


We’ve created a unique recipe for vegan stuffed mushrooms with wild rice, sweet potatoes, and shallots that can be made with smaller cremini or larger portobello mushrooms.  If you like, a non-dairy cheese can also be added.


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  1. Preheat oven to 375 degrees.
  2. Line a baking sheet and spread the mushroom caps upside down on the sheet.
  3. Heat the olive oil in a skillet. Sauté the garlic and shallots until translucent. Add the spinach, stirring until reduced in size.
  4. Pour the sautéed vegetables into a large mixing bowl. Stir in the rice, sweet potatoes, walnuts, pine nuts, parsley, salt, and pepper.
  5. Using a spoon, scoop the mixture into the cap of each mushroom. For a richer dish, feel free to also add some non-dairy cheese to each.
  6. Bake the stuffed mushrooms for 25 minutes or until tender.
  7. Remove from the oven and sprinkle with chopped parsley for garnish.
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Thriving on Plants is a resource for a whole food, plant-based way of eating and living. Here we celebrate all things plant and honor the power of informed awareness and a diet focused primarily of unprocessed vegetables, fruit, legumes, and whole grains to support good health and happiness. Discover what a little more plant can do for your life!


This website is for educational and informational purposes only. Nothing presented here should be construed as a substitute for medical advice. Before beginning any type of new diet (natural or conventional), it is advisable to seek the advice of a licensed physician, nutritionist and/or healthcare professional.
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