Vegan Stuffed Portobello Mushrooms are just the impressive plant based main dish you’re looking for. I make these often because they’re hearty and satisfying, naturally vegan and gluten-free and this dairy-free stuffing is perfect for large portobello mushrooms!
Vegan mushroom recipes give off the best savory umami flavor which is so important when you’re having a vegan main dish. When I have baby bella mushrooms, I always make these gluten-free stuffed mushrooms—they are the perfect appetizer. But, when I want even more of a good thing, this full sized portobello mushroom recipe is the main course for me.
You guys have been asking for more vegan main dish recipes that are savory and delicious, low carb, easy to make and satisfying….these are all of that and so much more!
Mushroom Ingredient Notes
If you’re making this as a main course, you’ll want to buy large stuffing mushrooms. Medium sized cremini mushrooms, white mushrooms, or baby bella mushrooms would work better for a hearty appetizer or side dish.
Stuffing Ingredient Notes
Cauliflower rice: Gives great texture, while keeping these low carb and gluten-free without using grains or bread crumbs.
Vegan Parmesan Cheese Notes
Store bought vegan parmesan cheese or vegan mozzarella cheese have too many processed ingredients in them for me. I think this mixture is an easy way to get the same cheesy flavor with simple ingredients like nutritional yeast. Plus it will take you under 5 minutes to make it!
How to make them
Prep Mushrooms for Baking
- Clean the mushroom using a damp paper towel to brush the dirt off.
- Pop the mushroom stems out by wiggling it sideways. Set aside to chop and saute with the other stuffing vegetables.
- Use a spoon to scoop out the gills. This is optional, but the gills are a bit bitter and fibrous on larger mushrooms so I recommend removing them.
- Scooping out the gills will also leave a larger space to pack in the stuffing!
Par-bake the Mushrooms
Place the prepped mushroom caps, scooped out side down, on a wire rack that’s placed on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and black pepper.
Bake in a preheated 350 degree oven for 12 minutes so they begin to soften. Sometimes mushrooms will release a lot of liquid when they’re cooking–this is why they are upside down and on a rack, so they don’t become soggy.
Make the parmesan “cheese”
Place pine nuts, Italian seasoning, nutritional yeast and salt into a spice grinder. A small food processor or coffee grinder will also work.
Pulse a few times until everything is thoroughly mixed, and resembles ground parmesan cheese.
Make the filling
Dice the onion and bell pepper. Chop the set aside mushrooms stems into small pieces. Heat a large skillet over medium-high heat and saute in olive oil until beginning to soften.
Turn down to medium heat, add the garlic and stir as it becomes fragrant. Then stir in the cauliflower rice and cook until it’s heated through.
Turn off the heat and stir in the spinach and parsley until wilted.
Set aside 1 tablespoon of the vegan cheese for the topping and mix the rest into the sauteed veggies.
Stuff and Bake
Turn the baked mushroom caps over and then evenly distribute the filling into the cavity. Sprinkle the remaining vegan parmesan over them and place them back into the oven for 20 minutes.
Baked for 20 minutes, until stuffing is heated through and mushrooms are golden brown.
Debra’s Pro Tips
- If you par bake the mushrooms upside down by accident and they accumulate liquid, pour that into the filling and let the liquid cook out for added flavor.
- This is a great vegan main dish for a holiday meal because they can be made in advance and reheated while you spend time with your guests.
- Stir in a pinch of red pepper flakes or chipotle chili powder into the filling for a little spice.
- A damp towel is the best way to clean the mushrooms. DO NOT clean under running water. Mushrooms are like sponges, so do not immerse in water as they will absorb it and get unnaturally plump….and soggy.
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📖 Recipe
Vegan Stuffed Portobello Mushrooms
Ingredients
- 4 large portobello mushrooms
- 1 tablespoon olive oil
- ½ teaspoon sea salt divided
- ½ tsp black pepper divided
Stuffing
- 1 tablespoon olive oil
- 1 onion diced
- 1 bell pepper diced
- 3 cloves garlic minced or grated
- 1 cup cauliflower rice
- ¼ cup baby spinach chopped
- 2 tablespoon fresh parsley finely chopped
"Cheese"
- ⅓ cup pine nuts
- 2 tablespoon nutritional yeast
- 1 tablespoon Italian seasoning
- ½ tsp coarse sea salt
Instructions
- Preheat oven to 350. Prepare rimmed baking sheet with parchment and then add a wire rack.
Prep Mushrooms to stuff:
- Clean mushrooms. Use a damp (not wet) paper towel to brush off any dirt/debris. Twist the stem out and set aside to add to veggie mix.
- Use a spoon to scoop out and then discard the gills.
- Place mushrooms on rack with the inside(where the stem was) facing down. Drizzle the cap with olive oil and sprinkle with a pinch of salt and pepper (reserve the rest of the seasoning for the filling).
- Bake for 12 minutes, to soften.
Make the "cheese"
- Place pine nuts, nutritional yeast, Italian seasoning and salt into a spice grinder and pulse until it resembles ground parmesan cheese. You can also use a coffee grinder or small food processor for this.
Make the Filling
- Dice the onion, bell pepper and mushroom stems. Heat a heavy skillet over medium heat. Swirl in olive oil and cook veggies, stirring often. Sprinkle iwth salt and pepper. Continue to saute until veggies begin to soften, about 5 minutes. Add garlic and stir constantly for about a minute, until fragrant. Stir in cauliflower rice and mix until fully incorporated. Turn off heat.
- Stir in spinach and parsley until wilted. Then add all but 1 tablespoon of the "cheese" to the mixture.
Fill and Bake
- After 12 minutes, remove mushrooms from oven and flip over. Scoop filling into the cavities, sprinkle with the set aside 1 tablespoon of the cheese and any remaining salt and pepper.
- Bake for 20 minutes until mushrooms are tender and topping is golden brown.
Notes
How to Store and Reheat
- Store any leftovers in an airtight container in the refrigerator for up to a week.
- Freezing will cause the mushrooms to change texture…I do not recommend.
- If you have any extra stuffing, it can be frozen in a freezer safe container for up to 3 months. OR, use it to stuff another veggie like zucchini, tomatoes or bell peppers.
- Reheat in a preheated 350 degree oven for 15 minutes, or until heated through.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Kim Koons
I am so impressed with your recipes, photos and thorough explanation of the process. The result was delicious!
Debra Klein
Thanks so much…and delicious is always a good result!
Mary Jeffries - Gmail
Delicious. Even my non vegan partner loved it. Not too many ingredients like MOST vegan recipes on line. Pact with goodness without compromising flavour. Thank you
Debra Klein
Awesome….thanks for sharing with your partner…a good one for non vegans and vegans alike.
Donna
10* recipe, at least! Enjoyed it so much that I’m making it again as I leave this comment! With some large portobello mushrooms I picked up at the store… I stumbled across your post after looking for over 20 minutes! So thankful I landed on your recipe! My husband and I agree… it is SUPER Delicious!!!!!!!
Debra Klein
Yay…so happy you found my recipe. I totally agree…they’re so so good, easy to make and delish!
Sandy
I love stuffed mushrooms and am so pleased to have found your recipe which sounds and looks really great and love the addition of the cauli rice. As I have never bought pre-made cauli rice and would prefer to grate my own, please could you tell me if it is pre-cooked and with any other ingredients.
Debra Klein
Hi…the cauli-rice in the ingredient list is just the cauliflower that has been riced, and not pre-cooked. Would love to hear how you like the stuffed mushrooms after you make them, Debra
Sandy
Thanks so much for your speedy reply….I’m sure I will love them and will certainly let you know. Thanks again and for all your great recipes
Alice P
I’ve been looking for a good vegan portobello recipe for an upcoming dinner party, and I tried these out last night: they win! Very tasty, and the instructions were great. I used raw cashews, more like half a cup, and I used the regular food processor and it worked out fine. I’m excited to try out your other recipes!
Debra Klein
Cashews are a great substitute for the pine nuts in these vegan stuffed mushrooms….great job! Would love to hear back after your dinner party to hear what everyone thought.