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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, and they work as a dinner in my grain-free meal plan too.
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…
Table of Contents
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.
Stuffed Portobello Mushrooms 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.
You can also use my Green Olive Tapenade as a filling for these stuffed mushrooms.
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Stuffed Portobello Mushrooms FAQs
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.
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.
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.
Helpful Serving Tips
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, perfect for starting off a vegan Thanksgiving menu!
More Vegan Mushroom Recipes
If you loved these stuffed portobello mushrooms, then try these recipes:
Twice-Baked Stuffed Portobello Mushrooms
Jen HansardVideo
Ingredients
- 4 portobello mushrooms
- 4 tbsp extra-virgin olive oil
- ½ onion finely chopped
- 4 garlic clove minced
- ½ cup sun-dried tomatoes finely chopped
- 4 tbsp kalamata olives diced
- 2 cup kale chopped
- ⅛ tsp sea salt, unrefined
- ⅛ tsp black pepper, ground
- ½ cup vegan parmesan cheese
- ¼ cup fresh basil finely chopped
Vegan Cheese Sprinkle
- ¼ cup raw almonds
- ¼ cup raw cashews
- 2 tbsp nutritional yeast
- ¼ tsp sea salt, unrefined
- ¼ tsp garlic powder
Instructions
- Heat the oven to 400 °F.
- Remove the stems and gills from the mushrooms and wipe the outsides clean. Place them gill side up on a baking sheet, drizzle with some of the olive oil and season with salt and pepper. Bake for 15 minutes.
- While the mushrooms bake, heat the remaining olive oil in a skillet over medium-high heat. Add the onion and cook until translucent. Add the sun-dried tomatoes, garlic and olives and cook for 3 minutes. Add the kale and cook for 3 minutes more. Set aside.
- Pulse the almonds, cashews, nutritional yeast, salt and garlic powder in a food processor until finely chopped.
- Spoon the sun-dried tomato mixture into the baked mushrooms and top with the cheese sprinkle. Bake until lightly toasted, about 7 minutes.
- Top with the basil and serve immediately.
Recipe Notes
- Prep Tip: Scrape out the gills with a small spoon so the caps hold more filling.
- Grill Method: Grill the mushrooms instead of baking them, then add the filling and grill again until the tops are lightly toasted.
- Serving Ideas: For appetizers, use stemmed button mushrooms and spread the filling across several of them, shortening the first bake since they’re smaller.
- Storing: Store leftover mushrooms in an airtight container in the fridge for up to 3 days. Reheat at 350 °F for 10 to 15 minutes, until warmed through.
Nutrition
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The directions are missing when to add the kale and olives. Any tips would be helpful!
Thanks!
Hi Shae! According to the instructions on the blog: 5. Sauté onions until transparent. Add sun-dried tomatoes, garlic and olives and cook for 3 minutes. 6. Add kale and cook for 3 minutes. I hope this helps!
Can this recipe be made the day before? How long would the stuffed mushrooms last in the fridge?
Hi Irina – I would recommend preparing the Stuffed Portobello Mushrooms with all the ingredients (except the Kale and Vegan Parmesan Cheeze) and storing them in the fridge until you’re ready to bake them. I would save the baking for when you’re ready to eat for the freshest taste.
This recipe was great! Delicious. I am changing my diet and this recipe is gonna be a staple for me. Thanks for sharing.
Awesome Shaun! We’re super excited that you’re including these Stuffed Portobello Mushrooms in your meal routine!