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4.78 from 9 votes

Vegan Stuffed Mushrooms

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Entrees
Cuisine: American
Diet: Vegan
Servings: 4 servings
Calories: 111kcal


  • 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


  • 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


  • 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


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


  • 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.



    • 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. 
    • 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.


Calories: 111kcal | Carbohydrates: 20g | Protein: 9g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Sodium: 14mg | Potassium: 754mg | Fiber: 6g | Sugar: 6g | Vitamin A: 7IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 2mg