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Mushroom Paella

Paul Cecile: "Turned out good. My paella pan was a bit too smal…" Read More
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Mushroom Paella

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  • 1 1/2 lb. cremini mushrooms (or button, baby bella, or a mix of both, stemmed and left whole or quartered, depending on size)
  • 1 oz. dried porcini mushrooms (reconstituted and drained, optional)
  • 3 Tbsp. olive oil (divided)
  • 1 Tbsp. fresh parsley (chopped, plus more for garnishing)
  • 1 red bell pepper (cored, seeded, and julienned)
  • 1 tsp. sea salt (plus more to taste)
  • 1 red onion (medium, julienned, about 2 cups)
  • 4 cloves garlic (minced)
  • 2 tsp. smoked paprika (depending on desired smokiness)
  • 14 oz. diced tomatoes (undrained)
  • 14 oz. artichoke hearts (drained and quartered)
  • 2 cups arborio rice (uncooked)
  • 4 cups low sodium vegetable broth
  • 1 cup filtered water
  • 1 tsp. saffron threads (optional but recommended)
  • 2 lemons (halved, for spritzing)
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    NutritionView More

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    Calories360Calories from Fat60
    Total Fat7g11%
    Saturated Fat1g5%
    Trans Fat
    Calories from Fat60
    Total Carbohydrate70g23%
    Dietary Fiber12g48%
    Vitamin A30%
    Vitamin C100%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    Paul Cecile 2 months ago
    Turned out good. My paella pan was a bit too small.
    Reviewer Profile Image
    Ladena 3 months ago
    Flavorful and easy. Will definitely make again!
    Reviewer Profile Image
    Danelle a year ago
    Great recipe! Halved the recipe and still had leftovers for the next day. Added zucchini and olives as I didn’t have enough artichoke hearts. Also didn’t have any parsley. But it was all still very delicious.
    Reviewer Profile Image
    Swindia K. a year ago
    Delicious, pretty easy prep work, makes plenty.
    Reviewer Profile Image
    Cristina Lazar 2 years ago
    Incredibly good, the dried porcini gives all the good flavour. Will definitely keep it in my go-to recipes, even though takes a bit longer to make. It's worth the effort definitely. 👍🏻
    Reviewer Profile Image
    Christian Roy 2 years ago
    Not bad but I'm not huge on artichoke hearts.
    Reviewer Profile Image
    Vani 2 years ago
    I loved this recipe! So tasty but I must admit takes a little long to make. So make sure sure you have plenty of time to make this dish.
    Reviewer Profile Image
    Nelly 2 years ago
    This is now my go recipe for Paella!!
    Reviewer Profile Image
    Fletcher 2 years ago
    Very good and full of flavor. I think it needed a tad more liquid and a few more minutes to get the rice a little more tender.
    Reviewer Profile Image
    B E cohen 2 years ago
    So good! We used fresh onions and tomatoes from our garden. We added roasted chicken as well. Great and easy recipe! Will definitely make this again.
    Reviewer Profile Image
    Mel 2 years ago
    Adding peppers really made this dish
    Reviewer Profile Image
    Raquel Rivera 2 years ago
    So nice! I added olives and cashew nuts 😄
    Reviewer Profile Image
    Big Papi 2 years ago
    Great recipe! Substituted one of the mushrooms with tofurkey sausage and added green peas and zucchini. In the future, I would use regular salt instead as it’s more potent and better for cooking.
    Reviewer Profile Image
    Kourtney Dillavou 2 years ago
    Delicious and super flavorful makes a ton! Didn’t have artichokes so I subbed with olives
    Reviewer Profile Image
    Jessica Schmitt 3 years ago
    Great! Used less mushrooms, and glad I did because pan was filled to the brim
    Reviewer Profile Image
    Amir 3 years ago
    savory, I would make it again
    Reviewer Profile Image
    Matthew Essex 3 years ago
    Delicious, followed directions exactly, full of flavor and so easy to make
    Reviewer Profile Image
    Judith 3 years ago
    This was outstanding. It makes a lot, I might try cutting in half.
    Reviewer Profile Image
    Kristina B 3 years ago
    This is delicious! I seasoned well early on and cooked for 15 minutes after adding the mushrooms. Added 1/2 tsp of oregano and thyme, 1/4 of coriander, 1/8 cayenne. Only used half the liquid. Love the lemon at the end. 6 large servings!
    Reviewer Profile Image
    Sayer 3 years ago
    Fantastic recipe, I used shiitake mushrooms as well which were great.
    Reviewer Profile Image
    Scott provost 3 years ago
    it was quick and easy vegan option
    Reviewer Profile Image
    DynamiteCulinaire 3 years ago
    Fantastic 👌 (I’ve never attempted Paella before, I’ve always been wary of the outcome). I used half the ingredient amounts and had three good portions. My two non-vegan dinner guests were raving about the flavours. Yeah, safe to say this recipe is a keeper 😉
    Reviewer Profile Image
    Vicki P. 3 years ago
    I don’t prefer this flavor. It could’ve been the lemon, although I love lemon .
    Reviewer Profile Image
    Joyce Stewart 3 years ago
    Very good meal will make again..I used a paella pan and used two burners to cook the dish..the next time ill use the oven so it cooks evenly
    Reviewer Profile Image
    Mel Evans 3 years ago
    was yummy!definitely needs more flavour though
    Reviewer Profile Image
    Louis 3 years ago
    It turned out very well. I added red pepper flakes for some heat. It's the type of recipe that can be altered in many ways.
    Reviewer Profile Image
    Donna 4 years ago
    Gorgeous. I used a jar of sun dried tomatoes instead of diced tomatoes. So tasty. I also added half a cup of red wine.
    Reviewer Profile Image
    Roxy F. 4 years ago
    It was delish!!! I used to eat this as a kid before, and never really got to learn how to make it my fiancé loved it!
    Reviewer Profile Image
    Harmoni Hall 4 years ago
    It was really gross,,,paella is just not for me ig
    Reviewer Profile Image
    Cory 4 years ago
    So good! One of our favorites on Yummly yet.