• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Kathy's Vegan Kitchen
  • Recipes
  • Categories
    • Vegan Entrees
    • Breakfast
    • Sandwiches
    • Small Bites
    • Vegan Desserts
    • Sauces, Dips & Dressings
    • Vegan Sides
    • Soups
    • Salads
    • How-To
    • Our Vegan Life
  • Vegan Reviews
    • Best Vegan Meal Delivery Service
    • Purple Carrot Review
    • Veestro Review
    • Fresh N’ Lean Review
  • About
  • TOP 50 EBOOK
    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • ABOUT
  • RECIPES
  • SUMMER RECIPES
  • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ABOUT
    • RECIPES
    • SUMMER RECIPES
    • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home / Recipes / Vegan Entrees

    Vegan Stuffed Mushrooms

    Published: Aug 8, 2023 by Kathy Carmichael · This post may contain affiliate links.

    336 shares
    • Share
    • Tweet
    Jump to Recipe Jump to Video Print Recipe

    This vegan stuffed mushroom recipe lets you pick 5 different stuffing options based on your savory desires! So mix it up with various vegan stuffed mushrooms with varying stuffing options!

    Vegan stuffed mushrooms on a plate with mashed potatoes, gravy, and asparagus.

    When I want savory, comfort food, I generally think about vegan stuffed mushrooms with various ways to stuff them. I love portobello mushrooms because they are meaty and versatile for cooking. For instance, this vegan stuffed mushroom recipe is perfect for a weeknight meal or a holiday dinner.

    Jump to:
    • Selecting Portobello Mushrooms
    • How to Store Portobello Mushrooms
    • Cleaning and Removing the Gills
    • Stuffing Options
    • Making the Stuffing
    • Preparing and Cooking the Stuffed Mushrooms
    • Recipe FAQs
    • Tips
    • More Delicious Vegan Entrees
    • 📖 Recipe
    • 💬 Reviews

    Easily prepped ahead of time, vegan stuffed mushrooms can be made and cooked conveniently.  Regardless of the type of stuffing, my vegan stuffed mushrooms hold all the flavors inside their great caps. 

    For this vegan stuffed mushroom recipe, however, I provide a few options for fillings to give you several meal options in one vegan stuffed mushroom recipe. 

    Selecting Portobello Mushrooms

    When shopping for portobello mushrooms, avoid any spots indicating the beginning of rot. Instead, look for caps that are firm and uniform in color.  And look for dry mushrooms, not ones that appear wet or slimy.  

    For example, I prefer lighter-colored mushrooms instead of darker ones for a more delicate flavor.  On the other hand, if you prefer a deeper earthy taste, look for darker mushrooms, but be careful of spots and texture.

    Sometimes, a darker mushroom can appear dry, but it may be starting to get slimy, and no one likes slimy. 

    How to Store Portobello Mushrooms

    Once you get the portobello mushrooms home, please place them in the refrigerator in the packaging. But, if you selected the mushrooms yourself, without packaging, do not leave them in a plastic bag.  

    Plastic bags, for instance, break down the mushrooms causing them to smell and get slimy.

    Again, to avoid the slime, place the portobello mushrooms in a paper bag, such as a lunch bag, until ready to use. For the best results, store the mushrooms in a paper bag to prolong freshness when purchased without packaging.  

    Cleaning and Removing the Gills

    To remove the gills, turn the cap over to the open side and carefully remove the gills by scraping the gills with a small spoon. Then, make sure you use minimal water and a paper towel to dry.

    Even though the gills are edible, they produce a yucky brown residue that makes a mess of your plate.

    Stuffing Options

    Stuffed portobello mushroom recipe served with avocado ranch and asparagus.

    Summer Vegetable Stuffing (pictured above)

    • Zucchini: Zucchini is in season right now, so it's inexpensive and plentiful.
    • Summer Squash: Summer squash is also in season and available this time of year.
    • Mushrooms: I used baby portobello mushrooms, diced.
    • Garlic: Fresh minced garlic is best if possible.
    • White Onion: White onion, although sharp in flavor, caramelizes nicely when sauteed.
    • Spinach: I used baby organic spinach.
    • Vegan Cream Cheese: I make homemade vegan cream cheese, but store-bought also works.
    • Cooked Brown Rice: The rice should be cooked in advance, as it does not cook in the pan with the rest of the vegetables.
    • Avocado Ranch Dressing: I drizzled the stuffed mushrooms with a homemade vegan avocado ranch dressing.
    • Parsley: I used parsley as a garnish.

    Lentil Stuffing

    • White Onion: White onion, although sharp in flavor, caramelizes nicely when sauteed.
    • Shallot:  Shallots also have a mild, somewhat sweet flavor, which is more subtle than the sharp, pungent taste of onions.
    • Garlic: Garlic contains antioxidants that support the body's protective mechanisms against oxidative damage. 
    • Mushrooms: Yes, mushrooms are part of a stuffing for going inside mushrooms. When diced and sauteed with the other ingredients, it is delicious inside of a larger mushroom.
    • Fresh Rosemary: Rosemary is one of the most aromatic herbs and has an equally pungent taste. The flavor is lemony-pine-like and has also been described as minty, sage-like, and peppery.
    • Brown Lentils: I love the brown lentils from Trader Joe's that are pre-cooked and steamed.

    Spinach Rice Stuffing

    • White Onion: White onion, although sharp in flavor, caramelizes nicely when sauteed.
    • Shallot: Shallots also have a mild, somewhat sweet flavor, which is more subtle than the sharp, pungent taste of onions.
    • Garlic: Garlic contains antioxidants that support the body's protective mechanisms against oxidative damage. 
    • Cooked Brown Rice: Cooked brown rice is delicious as part of this stuffing mixture.
    • Mushrooms: Mushrooms are part of a stuffing for going inside mushrooms. When diced and sauteed with the other ingredients, it is delicious inside of a larger mushroom.
    • Spinach: Spinach is a super food with numerous nutritional benefits.

    Savory Potato Stuffing

    • White Onion:White onion, although sharp in flavor, caramelizes nicely when sauteed.
    • Shallot: Shallots also have a mild, somewhat sweet flavor, which is more subtle than the sharp, pungent taste of onions.
    • Garlic: Garlic contains antioxidants that support the body's protective mechanisms against oxidative damage. 
    • Baked Potato: Bake a potato and remove the flesh from inside the potato and discard the skin.
    • Parsley: The parsley brings a freshness to the potato mixture.

    Making the Stuffing

    Regardless of your stuffing choice, each recipe offers a different recipe for vegan stuffed mushrooms. For each recipe:

    1. Saute diced onion or shallot and garlic.
    2. Use a small amount of vegetable broth if the vegetables begin to stick.
    3. Add remaining vegetables and cook for a few more minutes.
    4. Add the vegan cream cheese (summer vegetable stuffing).
    5. Add cooked lentils, vegan sausage, rice, or potatoes.
    6. Add the herbs.
    7. Stir together until combined.
    8. Wait until cool to the touch to stuff it into the mushroom caps.

    Preparing and Cooking the Stuffed Mushrooms

    The recipe is served with asparagus and mashed potatoes and gravy on a plate.
    1. Clean the portobello mushrooms and remove the gills, then pre-bake them to remove moisture before stuffing them. So, first, line a baking sheet with a silicone baking mat or parchment paper.
    2. Next, place the mushrooms, opening down, on a baking sheet. Then, cook in a 300-degree preheated oven for 15 minutes. 
    3. Remove the portobello mushrooms from the oven, place them on a paper towel to cool, and discard the juice from the pan. When cooled, stuff each cap full with the chosen stuffing mixture.
    4. Now, immediately cook the vegan stuffed mushrooms recipe or put them in the refrigerator for up to a day before cooking. 
    I am eating a mushroom with lentil stuffing on a plate with mashed potatoes and gravy and asparagus

    Recipe FAQs

    How do you keep stuffed mushrooms from getting soggy?

    Dry and wipe washed mushrooms with a paper towel before cooking to keep stuffed mushrooms from getting soggy. 

    How long do stuffed mushrooms last in the refrigerator?

    Stuffed mushrooms should not be left out for more than two hours at room temperature. If you want to keep them longer, freeze them in airtight containers or freezer bags.

    How do you reheat stuffed mushrooms?

    Preheat the oven to 325 degrees. Place mushrooms on a baking sheet with parchment paper or a silicone mat. Cook for 15-20 minutes, uncovered until heated through.

    Tips

    • Use the edge of a spoon to remove the gills from the inside of the mushrooms. Avoid breaking through the mushrooms.
    • Dry and wipe washed mushrooms with a paper towel before cooking to keep stuffed mushrooms from getting soggy. 
    • One idea to serve with vegan stuffed mushrooms is butter bean mash with easy no-chicken gravy. Another idea is vegan mashed potatoes or scalloped potatoes.
    • Reheated stuffed mushrooms should be left to reach room temperature before storing them. They should be stored in an airtight container and kept in the refrigerator. Stuffed mushrooms can last 3-5 days when properly cooked and stored in the fridge. 
    • Generally, reheating stuffed mushrooms once or twice should retain their enjoyability, but reheating them too many times can prevent them from becoming dry, chewy, rubbery, or hard.

    Explore the variety of stuffing options for this vegan stuffed mushroom recipe!

    More Delicious Vegan Entrees

    • Vegan orange cauliflower recipe
      Vegan Orange Cauliflower
    • Summer Vegetable Enchiladas
    • Sweet Potato Cakes Recipe
      Sweet Potato Cakes
    • vegan corn chowder recipe
      Vegan Corn Chowder

    If you love this vegan stuffed mushrooms recipe, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    vegan stuffed mushroom close up

    Vegan Stuffed Mushrooms

    Kathy Carmichael
    This vegan stuffed mushroom recipe allows you to pick your stuffing based on your savory desires! So mix it up, and various vegan stuffed mushroom recipes for weeks.
    4.78 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Entrees
    Cuisine American
    Servings 4 servings
    Calories 111 kcal

    Ingredients
      

    • 4 large portobello mushrooms cleaned and gills removed.

    Summer Vegetable Stuffing

    • 2 cloves garlic
    • ½ cup white onion diced
    • 8 ounces baby portobello mushrooms diced
    • 1 cup summer squash diced
    • 1 cup zucchini diced
    • 4 ounces baby organic spinach
    • ¼ cup vegan cream cheese
    • 3 cups cooked brown rice
    • ½ cup avocado ranch dressing
    • ¼ cup parsley (garnish) chopped

    Lentil Stuffing

    • 1 cup white onion diced
    • 2 cloves garlic minced
    • 1 shallot diced
    • 8 ounces mushrooms diced
    • 2 teaspoons fresh rosemary chopped
    • 1 cup cooked brown lentils I used Trader Joes steamed, cooked lentils

    VEGAN SAUSAGE STUFFING

    • 1 cup white onion diced
    • 1 shallot diced
    • 2 cloves garlic minced
    • 2 teaspoons fresh thyme chopped
    • 2 Field Roast Apple Sage Sausage ground in a food processor, cooked

    SPINACH RICE STUFFING

    • 1 cup white onion diced
    • 1 shallot diced
    • 2 cloves garlic minced
    • 1 cup cooked brown rice
    • 8 ounces mushrooms diced
    • 2 cups fresh spinach

    SAVORY POTATO STUFFING

    • 1 cup white onion diced
    • 1 shallot diced
    • 2 cloves garlic minced
    • 1 large baked potato flesh removed, and mashed
    • 2 Tablespoons fresh parsley

    Instructions
     

    • Preheat the oven to 300 degrees
    • Line a baking sheet with parchment paper or a silicone baking mat
    • Place mushrooms, opening down, on the baking sheet
    • Baked for 15 minutes
    • Remove from the oven, place portobello mushrooms on a paper towel, and discard juice from the pan.
    • Change temperature on the oven to 350 degrees
    • Now make your chosen stuffing recipe
    • Stuff the mushrooms, and using your hand, push it into the cap and form a rounded top.
    • Place on baking she and cook for another 15 minutes until heated through.

    Regardless of your stuffing choice, cook as follows:

    • Saute diced onion, shallot, and garlic
    • Use a small amount of vegetable broth if the vegetables begin to stick
    • Add remaining vegetables and cook a few more minutes
    • Add cooked lentils, vegan sausage, or rice, or potatoes
    • Add herbs
    • Stir together until combined
    • Wait until cool to the touch to stuff the mushroom caps in a skillet, saute onions, garlic, and shallot until browned.

    Video

    Notes

      • Use the edge of a spoon to remove the gills from the inside of the mushrooms. Avoid breaking through the mushrooms.
      • Dry and wipe washed mushrooms with a paper towel before cooking to keep stuffed mushrooms from getting soggy. 
      • One idea to serve with vegan stuffed mushrooms is butter bean mash with easy no-chicken gravy. Another idea is vegan mashed potatoes or scalloped potatoes.
      • Or drizzle with vegan avocado ranch dressing for a fresh summer dressing. 
      • Reheated stuffed mushrooms should be left to reach room temperature before storing them. They should be stored in an airtight container and kept in the refrigerator. Stuffed mushrooms can last 3-5 days when properly cooked and stored in the fridge. 
      • Generally, reheating stuffed mushrooms once or twice should retain their enjoyability, but reheating them too many times can cause them to become dry, chewy, rubbery, or hard.

    Nutrition

    Calories: 111kcalCarbohydrates: 20gProtein: 9gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gTrans Fat: 0.003gSodium: 14mgPotassium: 754mgFiber: 6gSugar: 6gVitamin A: 7IUVitamin C: 6mgCalcium: 28mgIron: 2mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

    More Vegan Entrees

    • vegan BLT pasta salad recipe
      Vegan BLT Pasta Salad
    • Kimchi fried rice recipe
      Kimchi Fried Rice
    • charred corn salad recipe
      Charred Corn Salad
    • Vegan Zucchini Recipes

    Reader Interactions

    Comments

      Did you make this recipe? Leave a reply below! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Brian

      December 13, 2021 at 5:59 pm

      How long do you cook the stuffed caps? I don't see that in the recipe

      Reply
      • Kathy Carmichael

        December 14, 2021 at 5:21 am

        Hi Brian, sorry for the confusion and thank you for letting me know some of the directions disappeared. I fixed the recipe. Once the mushroom is cooked for the initial 15 minutes, increase the temperature to 350 degrees, and stuff the mushrooms. Then transfer to a baking sheet and cook for another 15 minutes until heated through.

        Reply
    2. Amelia

      December 12, 2021 at 9:38 am

      Wondering if I could use the stuffing to stuff something other than portobellos or if I could use it as a side for something (and if so, what would it go well with)? I welcome any suggestions 🙂

      Reply
      • Kathy Carmichael

        December 13, 2021 at 6:10 am

        Hi Amelia, yes, you can use the stuffing in peppers, squash, pasta shells, or anything you want. I have also served it as a side dish as well.

        Reply
    3. Anonymous

      November 09, 2020 at 12:11 pm

      5 stars

      Reply

    Primary Sidebar

    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

    More about me →

    Vegan Summer Recipes

    • lentil meatloaf
      Vegan Meatloaf
    • Vegan Crunchwrap Supreme
      Vegan Crunchwrap Supreme
    • vegan goulash recipe
      Vegan Goulash
    • vegan drunken noodles recipe
      Vegan Drunken Noodles
    • vegan chicken salad recipe
      Vegan Chicken Salad
    • BEET BURGER
      Beet Burger

    Top 50 Recipes Cookbook

    Popular

    • vegans tir fry recipe
      Vegan Stir Fry
    • mango salad
      Mango Salad
    • lentil meatloaf
      Vegan Meatloaf
    • vegan chicken salad recipe
      Vegan Chicken Salad
    • Bean Salad Recipe
      Bean Salad With Oil Free Dressing
    • vegan drunken noodles recipe
      Vegan Drunken Noodles

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Statement
    • Affiliate Policy

    Cookbook

    • My Top 50 Recipe Cookbook!

    Contact

    • Contact
    • About Me
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases. Made with ♥️ in Arizona.

    Copyright © Kathy's Vegan Kitchen :)

    336 shares