Stuffed Portobello Mushrooms – Tuscan-Flavored + Vegan Parm Topping

stuffed portobello mushrooms

Ever wonder how to use those massive and beautiful portobello mushrooms jumping out at you in the produce section? It’s hard to pass them up, they are quite the show stopping vegetable. I’ve created these vegan stuffed portobello mushrooms for those looking to change up their dinner routine in the best way.

The filling is incredibly wonderful, the recipe can be made by the novice or the veteran cook, and the result is un-waveringly tasty. Get ready to fall in love…

ingredients for a plant based meal

How to make stuffed portobello mushrooms

Because I like a toasted flavor, I twice-bake the mushrooms. Baking them the first time ensures they’re fully cooked. The second bake marinates the flavors + provides the toasted outside that contributes to the overall dish.

Read on for my swap guide if you already looked through the ingredient list and have questions; I want this recipe to work for you!

When buying portobello mushrooms, inspect them like you would your eggs- look for breaks, tears and/or holes.

While it might feel like there is a bit of chopping in this recipe, there’s a reason! You want to make sure every bite of these vegan stuffed portobello mushrooms is packed with flavor, so finely chopping the filling ingredients ensures they spread out well inside the mushroom.

I find the best portobello mushrooms at Costco and Whole Foods. I’ve never tried purchasing these kinds of mushrooms from a local market, yet if you can find them then I bet they taste amazing.

filling for stuffed mushrooms

Easy ingredient swaps

If you want a slightly different flavor, swap the onions for shallots. Use minced garlic instead of powdered for a bigger garlic-y punch. If olives aren’t your thing, swap with some diced zucchini or diced baby bella mushrooms.

For a fun flavor swap, use my sun-dried tomato pesto instead of the plain sun-dried tomatoes. If you don’t have fresh basil on hand, then use dried basil (though it won’t be as flavorful). Swap the kale with spinach or Swiss chard, or really any leafy green of your choice.

tuscan-inspired flavors

Vegan stuffed portobello mushrooms FAQs

How can I stuff large mushrooms?

Remove the stem + gills from a portobello mushroom, then cook hollowed side up. You can use a variety of produce or meat for the ‘stuffing’- my recipe uses a mix of kale, sun-dried tomatoes, onions and olives for a Tuscan-inspired dish. Once cooked, simply scoop the filling into the mushrooms then eat as is, or sprinkle with some vegan cheese and cook once more until the tops are lightly toasted.

Can you eat the gills of portobello mushrooms?

Yes… however the gills have a strong wood-y taste and therefore aren’t incredibly appetizing. I recommend removing the gills in this stuffed mushroom recipe.

Can portobello mushrooms make you sick?

As long as you cook portobello mushrooms, you should be good! Mushrooms are a fungus, yet cooking them naturally neutralizes any bacteria that might make you sick from eating them raw.

vegan cheese sprinkle

Turn vegan stuffed mushrooms into a side dish

I’ll attend any event with a stuffed mushroom appetizer. So if you wanna convert these stuffed portobello mushrooms into decadent hors d’oeuvres, then I’ve got you covered!

First, use button mushrooms as the base. Still de-stem and de-gill these as well as wipe off the outsides. Still preheat oven to 400 degrees F, but don’t bake the empty mushrooms. Make the filling on the stove-top, fill the mushrooms + top with the vegan cheese sprinkle, then bake all at once for about 15 minutes.

Now you’ve got a super fancy appetizer for not much work!

vegan stuffed portobello mushrooms

Garden dinner menu

This show-stopping recipe deserves to be showcased in your next fancy dinner. To help you create a filling meal full of plants, I’ve created the ultimate menu:

Start the meal off right with this delicious pear salad + candied pecans. The dressing alone is worth the whole recipe. It plates beautifully, and is both richly flavored and light. Follow this dish up with some fresh potato salad; my recipe uses oil instead of mayo to give it some great foodie vibes. It’s loaded with vibrant toppings which makes it visually appealing and just plain yummy to eat.

Now for the main event, these portobello stuffed mushrooms! Don’t forget to bring any leftover vegan cheese sprinkle to the table so your guests can top away. Finally, end the night with my blackberry coconut sorbet. It’s super creamy, a gorgeous deep dusty rose color, and the perfect way to finish off a filling meal.

I’m as much a visual eater as anything else, so food’s gotta look good if I’m gonna enjoy it. When was the last time you created beautiful food? It doesn’t have to be difficult, we don’t have time for that! Use these recipes as inspiration and make your own fun meal. Then don’t forget to leave a comment below letting me know how it went!

vegan stuffed portobello mushrooms

Stuffed Portobello Mushrooms

This stuffed portobello mushroom recipe is easy enough for a delicious weeknight dinner and unique enough for your next dinner party. Mediterranean-inspired flavors pop in these beautiful mushroom caps.

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Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Course: Entree

Cuisine: Plant-Based / Vegan

Servings: 4

Calories: 327kcal

Author: Jen Hansard

  • 4 portobello mushrooms
  • 4 tbsp olive oil
  • 1/2 onion, finely chopped
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, finely chopped
  • 4 tbsp kalamata olives, diced
  • 2 cups kale, chopped
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1/2 cup vegan cheese sprinkle
  • 1/4 cup fresh basil leaves, finely chopped

Vegan Cheese Sprinkle

  • 1/4 cup raw almonds
  • 1/4 cup raw cashews
  • 2 tbsp nutritional yeast
  • 1/4 tsp sea salt
  • 1/4 tsp garlic powder
  • Destem, degill and wipe down outside of mushrooms

  • Place mushrooms on baking sheet facing up and drizzle with olive oil, salt and pepper

  • Bake at 400 degrees F for 15 minutes

  • Add 2 tablespoons of olive oil to a pan on medium high heat while mushrooms are baking

  • Sauté onions until transparent. Add sun-dried tomatoes, garlic and olives and cook for 3 minutes

  • Add kale and cook for 3 minutes. Set aside

  • Place all Vegan Cheese Sprinkle ingredients in a food processor and pulse until finely chopped. Set aside

  • Once mushrooms are done, scoop the sun-dried tomato mixture into the mushrooms

  • Divide the vegan cheese sprinkle on top and bake for 7 minutes, until lightly toasted

  • Remove from oven then top with fresh basil leaves and serve immediately

  • You can use a grill instead of the oven: grill the mushrooms, then add the filling and grill again until the tops are lightly toasted
  • Use regular parmesan cheese instead of the Vegan Cheese Sprinkle to make this vegetarian
  • To make as a hors d’oeuvres, you can use destemmed, cleaned out button mushrooms instead of portobello and spread the filling across several mushrooms

Calories: 327kcal | Carbohydrates: 23g | Protein: 11g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Sodium: 399mg | Potassium: 1176mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3578IU | Vitamin C: 48mg | Calcium: 111mg | Iron: 3mg


Easy plant based meals

If you loved these stuffed portobello mushrooms, then keep reading for more drool-worthy, plant-powered meals:

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