Vegan Stuffed Mushrooms

4.78 from 9 votes

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

Cook Time30

Total Time45

Course: Entrees

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 111kcal

Author: Kathy Carmichael

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