Mushroom Sage and Walnut Vegetarian Stuffing

Mushroom Sage and Walnut Vegetarian Stuffing

gluten free, dairy free, (optional) nut free

This gluten free, vegetarian stuffing is sure to please everyone at your holiday table, even the meat eaters! Made with brown and wild rice and flavoured with sage, mushrooms and onions cooked in a miso broth and topped with fresh parsley and toasted walnuts. This is delicious as a side or use to stuff  mushroom tops and serve as an hor’derve!  



Recipe by. Susanna Deering, RHN


Makes enough for 6-8 people as a side dish


1 cup dried brown/wild rice mixture

1 cup chopped walnuts (use an alternative nut or seed of choice if sensitive)

3-4 cups mushrooms (use a mixture of your favourite mushrooms)

1 large  onion

10-12 fresh sage leaves

1 tbsp camelina or avocado oil

1 ½ tbsp organic miso paste

½ cup filtered water

2 handfuls of fresh parsley, chopped

3 tbsp of superseeds (mix of chia, flax and hemp)

¼ tsp himalayan sea salt

freshly ground black pepper


  • Preheat oven to 350 degrees
  • Cook rice according to package instructions
  • Chop walnuts and place in oven on a cookie sheet
  • Cook walnuts for about 8-10 minutes until lightly toasted
  • While rice is cooking, chop up the mushrooms, onion and sage leaves
  • In a medium saucepan heat up the oil and saute onions, mushrooms and sage leaves
  • Add salt and about 10 grinds of black pepper
  • Cook for about 5 minutes or until onions are translucent
  • While they are sauteing boil some hot water and combine ½ cup water with the miso paste in a small bowl and whisk until miso paste is dissolved in the water
  • Add miso broth to the mushroom mixture in the saute pan and cook for another  7-10 minutes until almost evaporated
  • Once mushroom mixture and rice is cooked, add mixture to the rice and stir to combine
  • Chop up parsley and add to rice mixture along with the toasted walnuts and superseeds
  • Place in a dish to serve with your holiday meal or stuff mushroom caps and serve an an hor’dourve
  • If serving in mushroom caps, de-stem them and bake at 350 for about 8 minutes then fill with the stuffing
  • Enjoy!