These easy rice and black bean vegan stuffed mushrooms with sweetcorn and carrots are perfect as a starter or appetizer for Christmas and other special occasions! Healthy, made with simple ingredients and gluten-free, this plantbased finger food idea will impress all your guests.
Who else loves appetizers? If I’m being honest, sometimes when it comes to party tables I prefer them to the main course, especially if there’s a lot to choose from. I’m quite indecisive when it comes to food, so that’s why I like to have a little bit of everything.
And of course, there’s no better time for festive party tables (which usually involve a lot of appetizers) than December and Christmas day in particular. As I write this it’s the time when everyone (including me) is gathering ideas for their Christmas feast. If you’re looking for something that will impress everyone even before you bring out the lentil loaf and festive muffins, these vegan stuffed mushrooms have you covered.
About these vegan stuffed mushrooms
Stuffed mushrooms are always really versatile, and this is one of my favourite simple filling recipes. And it really is super simple – chances are, you won’t have to do any last minute shopping for ingredients. Not only are they delicious, but also ready in under an hour (or 40 minutes if you have precooked rice, which is definitely one of my favourite foods to meal prep).
You and your guests will love these stuffed mushrooms because they are:
- Delicious and savoury
- Great for sharing
- Easy to make, even as a beginner cook
- Made from whole and healthy ingredients – I added some vegan cheese to mine, but that is completely optional (or you could make your own)
- Great as an appetiser or side dish
- Also delicious the next day as leftovers
- Made with lots of vegetables
In other words, everyone will be able to enjoy these vegan stuffed mushrooms, regardless of their dietary requirements! This recipe is also 100% non-vegan approved.
How to make vegan stuffed mushrooms
First, start off by cooking your rice and preheating the oven to 200 degrees C/392 F. I used basmati for this recipe, but any other variety would also work.
Meanwhile, prepare the mushrooms. Cut out the stems, but do not discard them. Instead chop them up finely and set aside, as you will need them for the filling.
On a medium-high heat, sauté garlic and onion together with 1-2 tbsp vegetable broth until they start to soften. Then, add the chopped mushroom stems, grated carrot and fresh sweetcorn together with the spices (cumin, paprika, turmeric, salt and pepper) and tomato paste, sautéing until the mushrooms start to brown. At the last minute, stir in the rice and the black beans and continue stirring until the rice is fully coated in the spices.
Transfer the filling to the mushrooms and use your hands to pack it in tightly so that it doesn’t fall apart. If you want to, you could also add a flax egg to the filling, which you make by stirring together 1 tbsp of ground flaxseed with 1 tbsp water and setting aside for around 10-15 minutes. Bake them in the preheated oven for around 15 minutes.
After this, if you want to add cheese, do so and put the mushrooms back in the oven for around 5 more minutes, or until the cheese melts.
Serve straight away or leave in the fridge for up to 3-4 days in an airtight container. These vegan stuffed mushrooms are delicious whether eaten hot or cold.
Tips and modifications
- You can also use quinoa instead of rice.
- These vegan stuffed mushrooms go really well with guacamole or vegan gravy.
- If you have any filling left over, keep it in an airtight container and eat it by itself for lunch the next day.
Other recipes you might like
- ‘Cheesy’ potatoes with Brussels sprouts make an amazing side dish.
- If you’re looking for a creative appetizer recipe, give mushroom and potato piroshki a go!
- Make a berry and almond polenta cake for dessert.
Let me know: what’s your favourite vegan Christmas appetizer? If you give these vegan stuffed mushrooms a go, be sure to tag me on Instagram (@earthofmariaa) or comment a photo on Pinterest so I can see your creations.
Rice And Black Bean Vegan Stuffed Mushrooms
- 1/4 cup white rice uncooked
- 12 small portobello mushrooms
- 2 cloves garlic minced
- 1/2 red onion chopped
- 1-2 tbsp vegetable broth
- 1/4 cup fresh sweetcorn
- 1 medium carrot grated
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 1 tbsp tomato purée
- 1/4 cup cooked black beans
- vegan cheese optional
- Preheat oven to 200 degrees C/392 F. Cook your rice according to packaging instructions.
- Meanwhile, remove the stems from the mushrooms. Chop the stems up finely as you will use them for the filling.
- On a medium-high heat, sauté garlic and onion together with 1-2 tbsp vegetable broth until they start to soften. Then, add the chopped mushroom stems, grated carrot and fresh sweetcorn together with the spices (cumin, paprika, turmeric, salt and pepper) and tomato purée, sautéing until the mushrooms start to brown. At the last minute, stir in the rice and the black beans and continue stirring until the rice is fully coated in the spices.
- Transfer the filling to the mushrooms and use your hands to pack it in tightly so that it doesn't fall apart* (see recipe notes). Bake them in the preheated oven for around 15 minutes until the rice starts to brown. After this, if you want to add cheese, do so and put the mushrooms back in the oven for around 5 more minutes, or until the cheese melts.
- Serve straight away or store in the fridge in an airtight container for 3-4 days. These can be eaten hot or cold.