Vegan Baby Portobello Mushroom Bites

  • Author: Kathy Carmichael
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 mushroom bites 1x


Mushrooms are a perfect capsule to stuff wonderful ingredients. These savory bite-sized mushrooms are to die for.



  • 12 medium sized Baby Portobello Mushrooms
  • 8 ounce carton, diced Cremini Mushrooms
  • 2 minced Shallots
  • 2 cloves, minced Garlic
  • 1 teaspoon Tamari, Liquid Aminos, or Soy Sauce
  • 1/4 cup, Sun-Dried Tomatoes, diced
  • 1/4 cup Italian Panko Bread Crumbs
  • 2 teaspoons, fresh, chopped Rosemary
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 2 Tablespoons, chopped Italian Parsley


Prepare and Clean Mushrooms:

  • Gently wash the mushrooms, removing any excess dirt.
  • Lay on a paper towel to dry or pat dry with a towel.
  • Carefully remove each stem, so not to break the mushroom.
  • Using your finger or tiny spoon, scrape any gills out, leaving a slightly bigger opening.
  • Return to paper towels to dry.

Prepare the Filling:

  • Sauté shallots, garlic until translucent.
  • Add diced mushrooms (make sure they are diced very small).
  • Cook for 10-15 minutes until cooked through.
  • (You may need to add a little vegetable broth while cooking).
  • Add all other ingredients, except the bread crumbs and parsley.
  • Cook for 5 more minutes.
  • Remove from heat.
  • Stir in bread crumbs.


  • Pre-heat oven to 350 degrees.
  • Using a silicone baking mat or parchment paper, line a baking pan.
  • Fill mushrooms with filling, packing it in to each mushroom. I use a cookie or melon baller to get a round shape.
  • Cook mushrooms for 20 to 30 minutes, uncovered (depending on size of mushrooms)
  • Sprinkle parsley on top.
  • Serve.

Although these mushrooms are very savory on their own, some people like sauce. You could use a maple mustard sauce or any sauce you enjoy.