Ever wonder how to use those massive and beautiful portobello mushrooms jumping out at you in the produce section? It’s hard to pass them up, they are quite the show stopping vegetable. I’ve created these vegan stuffed portobello mushrooms for those looking to change up their dinner routine in the best way.
Because I like a toasted flavor, I twice-bake the mushrooms. Baking them the first time ensures they’re fully cooked. The second bake marinates the flavors + provides the toasted outside that contributes to the overall dish.
While it might feel like there is a bit of chopping in this recipe, there’s a reason! You want to make sure every bite of these vegan stuffed portobello mushrooms is packed with flavor, so finely chopping the filling ingredients ensures they spread out well inside the mushroom.
If you want a slightly different flavor, swap the onions for shallots. Use minced garlic instead of powdered for a bigger garlic-y punch. If olives aren’t your thing, swap with some diced zucchini or diced baby bella mushrooms.
For a fun flavor swap, use my sun-dried tomato pesto instead of the plain sun-dried tomatoes. If you don’t have fresh basil on hand, then use dried basil (though it won’t be as flavorful). Swap the kale with spinach or Swiss chard, or really any leafy green of your choice.
Remove the stem + gills from a portobello mushroom, then cook hollowed side up. You can use a variety of produce or meat for the ‘stuffing’- my recipe uses a mix of kale, sun-dried tomatoes, onions and olives for a Tuscan-inspired dish. Once cooked, simply scoop the filling into the mushrooms then eat as is, or sprinkle with some vegan cheese and cook once more until the tops are lightly toasted.
First, use button mushrooms as the base. Still de-stem and de-gill these as well as wipe off the outsides. Still preheat oven to 400 degrees F, but don’t bake the empty mushrooms. Make the filling on the stove-top, fill the mushrooms + top with the vegan cheese sprinkle, then bake all at once for about 15 minutes.
Start the meal off right with this delicious pear salad + candied pecans. The dressing alone is worth the whole recipe. It plates beautifully, and is both richly flavored and light. Follow this dish up with some fresh potato salad; my recipe uses oil instead of mayo to give it some great foodie vibes. It’s loaded with vibrant toppings which makes it visually appealing and just plain yummy to eat.
Now for the main event, these portobello stuffed mushrooms! Don’t forget to bring any leftover vegan cheese sprinkle to the table so your guests can top away. Finally, end the night with my blackberry coconut sorbet. It’s super creamy, a gorgeous deep dusty rose color, and the perfect way to finish off a filling meal.
I’m as much a visual eater as anything else, so food’s gotta look good if I’m gonna enjoy it. When was the last time you created beautiful food? It doesn’t have to be difficult, we don’t have time for that! Use these recipes as inspiration and make your own fun meal. Then don’t forget to leave a comment below letting me know how it went!
- You can use a grill instead of the oven: grill the mushrooms, then add the filling and grill again until the tops are lightly toasted
- Use regular parmesan cheese instead of the Vegan Cheese Sprinkle to make this vegetarian
- To make as a hors d8217;oeuvres, you can use destemmed, cleaned out button mushrooms instead of portobello and spread the filling across several mushrooms
Calories: 327kcal | Carbohydrates: 23g | Protein: 11g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Sodium: 399mg | Potassium: 1176mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3578IU | Vitamin C: 48mg | Calcium: 111mg | Iron: 3mg