Vegan Stuffed 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. However, I love portobello mushrooms because they are meaty and versatile 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 and cooked conveniently.  Regardless of the type of stuffing, my vegan stuffed mushrooms hold all the flavors inside their great caps. 

However, for this vegan stuffed mushroom recipe, I provide a few options for fillings 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 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 UNTIL YOU ARE READY TO USE THEM

Once you get the portobello mushrooms home, 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. 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, storing them in the freezer for up to one month. Then, when you wish to reheat the mushrooms, 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 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 to stuff into 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 them to get some moisture out before I stuff them. So, 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, 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, either cook the vegan stuffed mushrooms immediately or put them 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

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.

4.60 from 5 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Entrees

Cuisine American

Servings 4 servings

Calories 111 kcal

Ingredients

  

1x2x3x

• ▢ 4 large portobello mushrooms cleaned and gills removed.

Lentil Stuffing (pictured)

• ▢ 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

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.

Notes

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 can stuffed mushrooms last?

 

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.

 

Nutrition information is for lentil stuffing.

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/