How to Make Plant-Based Stuffed Portobello Mushrooms

When I want savory, comfort food, I generally think about vegan stuffed mushrooms or Vegetable Strudel as the main course to plan my meal. What I love about portobello mushrooms is how meaty and versatile they are for cooking. Vegan stuffed mushrooms, for instance, are perfect for a weeknight meal or a holiday dinner.

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

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

HOW TO SELECT THE BEST PORTOBELLO MUSHROOMS AT THE STORE

When shopping for portobello mushrooms, avoid any spots, which indicate 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, as opposed to 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 or spots and texture.

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

HOW TO STORE PORTOBELLO MUSHROOMS UNTIL YOU ARE READY TO USE THEM

Once you get the portobello mushrooms home, place in the refrigerator in the packaging. But, if you selected the mushrooms yourself, without packaging, do not leave 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. In fact, when you buy any mushrooms without packaging, you should always store them in a paper bag to prolong freshness.  

Whatever you do, make sure you always cook portobello mushrooms before you freeze them, which will store for up to one month in the freezer. Then, when you wish to reheat the mushrooms, just make sure you thaw completely before reheating. 

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

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

• 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 in order to stuff the mushroom caps

PREPARING AND COOKING VEGAN STUFFED MUSHROOMS

Once the portobello mushrooms are cleaned and the gills are removed, I like to pre-bake the mushrooms to get some of the moisture out before I stuff them. First, line a baking sheet with a silicone baking mat or parchment paper. Next, place the mushrooms, opening down, on a baking sheet. Then, cook in a 300 degree preheated oven for 15 minutes. 

When the portobello mushrooms are removed from the oven, remove the mushrooms and place them on a paper towel to cool and discard the juice on the pan. As soon as the portobello mushrooms are cooled, stuff each cap full, with whatever stuffing mixture you choose. 

Now, you can either cook the vegan stuffed mushrooms immediately, or you can put in the refrigerator for up to a day before cooking. 

FAQs

SUGGESTIONS OF SIDE DISHES FOR VEGAN STUFFED MUSHROOMS

One idea to serve with vegan stuffed mushrooms is Butter Bean Mash with Easy & No-Chicken Gravy (pictured). Another idea is Vegan Mashed Potatoes Recipe. 

OTHER IDEAS 

• Oil-Free Smokey Scalloped Potatoes
• Grilled Asparagus
• Grilled Caesar Salad
• Sauteed Spinach
• Mediterranean Couscous Salad
• Mediterranean Salad
• Vegan Waldorf Salad
• Vegan Oil-Free Cornbread Recipe
• Vegan Carrot Soup

Yield: 4 servings

Vegan Stuffed Mushrooms

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Simple, yet insanely delicious, the vegan stuffed mushroom recipe allows you to pick your stuffing based on your savory desires! Mix it up, and make a new vegan stuffed mushroom recipe for weeks.

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Ingredients

• 4 large portobello mushrooms, cleaned and gills removed. 

Stuffing (lentil stuffing pictured) or you choose

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

Instructions

1. Preheat the oven to 300 degrees
2. Line a baking sheet with parchment paper or a silicone baking mat
3. Place mushrooms, opening down, on the baking sheet
4. Baked for 15 minutes
5. Remove from the oven, and place portobello mushrooms on a paper towel and discard juice from the pan
6. Change temperature on the oven to 350 degrees
7. Now make your chosen stuffing recipe

LENTIL STUFFING FOR STUFFED VEGAN MUSHROOM RECIPE

1. In a skillet, saute onions, garlic, and shallot until browned
2. Add diced mushrooms, and cook until browned
3. If vegetables begin to stick, add a small amount of vegetable broth.
4. Now, add rosemary and cooked lentils
5. Stir to combine.
6. Allow cooling before stuffing mushrooms.
7. When the stuffing is cool, spoon generous amounts of stuffing into the portobello mushroom caps.
8. Use your hands to push down stuffing and form a peak as pictured.
9. Cook in the 350-degree oven for 30 minutes uncovered.

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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