Step 1

Preheat oven to 350 degrees F (176 C) and rinse rice in a fine mesh strainer.

Step 2

Bring veggie stock to a boil in a small saucepan, then add rice. Lower heat, cover and cook until liquid is completely absorbed – anywhere from 30-45 minutes. Taste to sample doneness – if you prefer a chewier, softer rice, cook longer. If you’re OK with more bite, check around the 25-minute mark.

Step 3

In the meantime, place walnuts on a baking sheet and toast in oven for 5 minutes. Set aside.

Step 4

Brush dirt from mushrooms using a damp towel and remove stems. Brush or spray with olive oil and set aside.

Step 5

Prepare parmesan cheese if needed. Set aside.

Step 6

Once rice is done, fluff and then add vegan parmesan cheese, toasted walnuts, minced garlic and olive oil. Stir, taste and adjust seasonings as needed. I added just a pinch of salt and pepper and a little more vegan parmesan.

Step 7

Bake the mushrooms on a baking sheet WITHOUT the filling for 10 minutes to soften.

Step 8

Remove from oven and scoop generous spoonfuls of the filling into the par-baked mushrooms. (You will have a little leftover filling.) Top with additional vegan parmesan cheese and bake another additional 15-18 minutes or until tender and the parmesan is golden brown. (Baking the mushrooms on their own helps prevent the rice from getting too crisp.)

Step 9

Serve immediately. TIP: Dust your serving plate with vegan parmesan cheese so the bottom of the mushrooms have plenty of flavor, too.