Rice & Mushroom Stuffing

Rice & Mushroom Stuffing Recipe

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Marcia McCance


I used to make my favorite sausage dressing (recipe in my box) but then I became a vegan and also wanted to use a whole grain rather than bread crumbs. I found this one at Detoxinista.com. It looks like a good one to me so I am saving it here.
When I make it, I am going to leave out the oil and nuts but the rest of it sounds lovely. It has many of the same ingredients that my old favorite had so I look forward to trying it out.
I have made a few changes to the recipe to suite my kitchen and my taste.
I also intend to cook mine in my Instant Pot so look for those directions at the bottom.


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10 Min
50 Min
Pressure Cooker/Instant Pot


  • 1 c
    brown & wild rice blend (or 1 cup brown rice)
  • 2 1/4 c
    vegetable broth or water (pressure cooker version uses only 1.5 cups)
  • 1 Tbsp
    coconut oil (i am not using)
  • 1 large
    chopped yellow onion
  • 3 stalk(s)
    chopped celery (i will double that)
  • 2 clove
    minced garlic
  • 8 oz
    sliced mushrooms
  • 1 pinch
    ground sage (or to taste) (orig used 3 tbs fresh chopped sage)
  • 1 pinch
    thyme, dried (or to taste) (orig used 1 tbs fresh chopped thyme)
  • 1 pinch
    poultry seasoning (optional) (not in the orig recipe)
  • 1 tsp
  • 1 large
    diced apple (any kind you like)
  • 1/2 c
    dried cranberries
  • 1/2 c
    chopped pecans or walnuts (i will leave out)

How to Make Rice & Mushroom Stuffing


  1. Detoxinista.com's instructions. (See step 2 for Instant Pot version) Combine the rice and vegetable broth, bring to a boil, then cover and simmer for 35-40 minutes. Cook until liquid is absorbed.
  2. INSTANT POT VERSION: I have tried this in my pressure cooker (Instant Pot) and the brown rice needs to be cooked first with 1 cup rice to 1.5 cups liquid. Follow the orig recipe from step 2 on.
  3. Saute the onion and celery in the coconut oil until tender, about 8 minutes. Add in the garlic, mushrooms, sage, thyme, and salt, and saute another 8 to 10 minutes, until the mushrooms are tender.
  4. Combine the cooked rice and mushroom mixture, and stir in the apple, cranberries, and pecans, if using. Adjust any seasoning to taste, and serve warm.
  5. 4. Leftovers can be stored in the fridge in a sealed container
  6. NOTE: Detoxinista.com said: • Since cranberries are so tart, they are almost always sweetened in some way. I like to look for cranberries that are sweetened with fruit juice, but you can also use raisins if you’d prefer to add a dried fruit that isn’t sweetened, or omit them all together. Austin has already requested this stuffing for dinner twice in the past week, so I hope you enjoy it as much as we have!

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