This recipe is for vegan stuffed portobello mushrooms, which make a fantastic starter, side or even a main dish for your next plant-based meal.
These stuffed portobello mushrooms are completely vegan and are filled with delicious flavours, vegetables, tofu, breadcrumbs and some dairy-free cheese.
This delicious recipe is perfect for the holidays and can be made in only about 20 minutes!
Recipe for Vegan Stuffed Portobello Mushrooms
These stuffed portobello mushrooms are full of flavour and are so easy to make. While the mushrooms are initially baking, you can use that time to dice and chop the vegetables you’ll be adding. Thanks to the tofu, we are making these more filling as well.
The breadcrumbs and vegan cheese will make these even more delicious and comforting while the veggies add a lovely crunchy variation to the textures.
This is perfect for every occasion and fantastic as a starter or a side for your next meal!
Ingredients
- Olive oil
- Portobello mushrooms
- Miso paste
- Lemon juice
- Nutritional yeast
- Garlic powder
- Oregano or Italian seasoning
- Vegan butter or oil
- Leek or onion
- Garlic
- Bell pepper
- Tomato
- Extra firm tofu, crumbled
- Kale (chopped) or Baby spinach
- Salt
- Pepper
- Breadcrumbs (use gluten-free if needed)
- Vegan mozzarella (optional) or Light drizzle of olive oil
- Chopped fresh parsley (optional)
This Stuffed Portobello Mushroom Recipe is completely vegan & can be easily made gluten-free and nut-free!
How To Make Stuffed Portobello Mushrooms (Vegan)
1. Start making your vegan stuffed portobello mushrooms by preheating the oven to 350 degrees F.
2. Wash mushrooms & snap off the stems (save them to use them for something else or dice them and cook them later with other vegetables to add to this dish). Scoop out the inside carefully keeping the mushrooms intact.
3. Lightly brush or coat the outside of the mushrooms with about 1/2 tsp of oil for each mushroom. Bake it, upside down, for about 10 minutes until slightly softened, but not cooked all the way through. Remove any excess water with a paper towel. Keep the oven on.
4. While the mushrooms are in the oven, prepare and chop the vegetables.
5. In a small bowl, mix together miso paste, lemon juice, nutritional yeast, garlic powder, oregano and water. Set aside.
6. Make the filling by heating vegan butter in a pan and cooking leek slices with minced garlic for a couple of minutes.
7. Add the bell pepper and tomato and cook for another couple of minutes before adding in crumbled tofu. Cook this until most of the liquid is gone.
8. Fold in chopped kale (or baby spinach) and mix until kale is just wilted.
9. Turn the heat off and mix in the sauce you made earlier, along with salt and pepper. Fold in the breadcrumbs.
10. Place the lightly baked mushrooms hollow side up and carefully stuff them evenly with the filling. Evenly top with vegan cheese (optional) or top with some more breadcrumbs and lightly drizzle some olive oil.
11. Return to oven and bake for another 5-10 minutes at 350 degrees F or just until the vegan cheese melts.
12, Top with fresh parsley before serving, if desired.
VEGAN STUFFED PORTOBELLO MUSHROOMS
Equipment
- 1 Knife
- 1 Large Pan
- 1 Oven
Ingredients
- 2 tsp olive oil or any oil
- 4 portobello mushrooms
- 1 tbsp miso paste
- 1 tbsp lemon juice or lime juice, rice vinegar or apple cider vinegar
- 1 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp oregano or Italian seasoning
- 1 tbsp water
- 1 tbsp vegan butter or oil
- 1/2 large leek (around 1 cup) sliced thinly
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 tomato diced
- 1/2 block extra firm tofu crumbled
- 1 cup chopped kale or 2 cups baby spinach
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/2 cup breadcrumbs
- 1/4 cup vegan mozzarella or light drizzle of olive oil
- 1 tbsp chopped fresh parsley optional
Instructions
- Start making your vegan stuffed portobello mushroms by preheating the oven to 350 degrees F.
- Wash mushrooms & snap off the stems (save them to use them for something else or dice them and cook them later with other vegetables to add to this dish). Scoop out the inside carefully keeping the mushrooms in tact.
- Lightly brush or coat the outside of the mushrooms with about 1/2 tsp of oil for each mushroom. Bake it, upside down, for about 10 minutes until slightly softened, but not cooked all the way through. Remove any excess water with a paper towel. Keep the oven on.
- While the mushrooms are in the oven, prepare and chop the vegetables.
- In a small bowl, mix together miso paste, lemon juice, nutritional yeast, garlic powder, oregano and water. Set aside.
- Make the filling by heating vegan butter on a pan and cooking leek slices with minced garlic for a couple of minutes.
- Add the bell pepper and tomato and cook for another couple of minutes before adding in crumbled tofu. Cook this until most of the liquid is gone.
- Fold in chopped kale (or baby spinach) and mix until kale is just wilted.
- Turn the heat off and mix in the sauce you made earlier, along with salt and pepper. Fold in the breadcrumbs.
- Place the lightly baked mushrooms hollow side up and carefully stuff them evenly with the filling. Evenly top with vegan cheese (optional) or top with some more breadcrumbs and llightly drizzle some olive oil.
- Return to oven and bake for another 5-10 minutes at 350 degrees F or just until the vegan cheese melts.
- Top with fresh parsley before serving, if desired.
Notes
Nutrition
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