These vegan stuffed portobello mushrooms are an easy, delicious, and flavourful plant-based meal. They’re filling, substantial, and perfect as a first course by themselves or as a main course with some salad.
These stuffed mushrooms are impressive enough to serve when entertaining, but easy enough to whip up whenever you’re craving them – no special occasion necessary.
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Portobello mushrooms are my mushroom of choice for this recipe, but you can substitute other types of mushrooms if you prefer. Cremini mushrooms are just smaller portobellos and taste the same, more or less. They’d work wonderfully in this recipe too – just use more of them and divide the stuffing evenly in order to stuff as many creminis as you can.
These stuffed mushrooms are gluten-free and call for oat flour. Be sure to buy oat flour that is labelled gluten-free if that’s a requirement for you. Or you can substitute gluten-free bread crumbs in this recipe if you prefer.
The vegan stuffing for these mushrooms is flavoured with delicious fresh herbs, garlic, and walnuts. I opted to use a combination of fresh basil and parsley because I love the fresh spring-like flavour they add to this dish.
If you’re not a fan of walnuts you can certainly substitute your preferred nut in this recipe. Almonds, cashews, pistachios, pine nuts, or pecans are all great alternatives. Or you can replace the walnuts with seeds such as pumpkin seeds or sunflower seeds to make a nut-free version of these stuffed mushrooms.
If you’re serving these stuffed mushrooms at a party, and you’d prefer to make a version of this recipe that is more of a bite sized fingerfood style appetizer, feel free to substitute cremini mushrooms instead of portobellos.
To prepare these vegan portobello stuffed mushrooms, start by wiping the mushrooms clean with a damp cloth. I don’t recommend rinsing or soaking the mushrooms to clean them because they are too absorbent and will end up soggy and bland if you submerge them in water.
Gently remove the stalk from the centre of each portobello mushroom, then use a spoon to remove the gills from each mushroom cap. This step is important because by removing the mushroom gills you create more space to load up all of that delicious filling. Don’t discard the gills because you’ll be adding them to the stuffing mixture soon.
Next you’ll brush the mushrooms with olive oil so that all the surfaces that won’t be stuffed are coated with oil.
Then toss the gills and remaining ingredients into a food processor and give it a quick mix. Divide the stuffing mixture evenly between the six mushrooms so they are full but not overflowing with stuffing.
The last step is to bake the vegan portobello stuffed mushrooms on a parchment paper lined baking tray. When they’re finished baking, either serve them warm, or store them in the fridge in an airtight container for a few days and reheat before serving.
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Or try these vegan mushroom meatballs. They’re delicious on their own or served with pasta and marinara sauce.
Vegan Stuffed Portobello Mushrooms
- Food processor
- 6 portobello mushrooms
- 2 garlic cloves
- 1/2 cup fresh basil (tightly packed)
- 1/2 cup fresh parsley (tightly packed)
- 3/4 cup walnuts
- 1/2 cup gluten-free oat flour (or substitute gluten-free bread crumbs)
- 1/4 cup extra virgin olive oil (plus 1 tablespoon extra for brushing the mushrooms)
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat the oven to 375 degrees Fahrenheit.
- Clean the portobello mushrooms by wiping them with a damp cloth.
- Gently remove the stalk from the centre of the mushroom.
- Use a spoon to scrape out the gills from each mushroom (reserve the gills to add to the stuffing mixture).
- Use a basting brush to coat the tops and sides of the mushrooms with 1 tablespoon of extra virgin olive oil, making sure that all of the areas that won’t be stuffed are thoroughly coated with oil.
- Add the gills from the mushrooms, garlic, basil, parsley, walnuts, gluten-free oat flour, 1/4 cup olive oil, salt, and pepper to a food processor and process with several quick on/off pulses until everything is thoroughly mixed (alternatively, you could finely chop all the ingredients by hand and stir in a mixing bowl. I just prefer the time saver of the food processor).
- Spoon the stuffing mixture into the mushrooms, making sure they are full but not overflowing.
- Bake at 375 degrees Fahrenheit for 40 minutes.
- Makes 6 vegan stuffed portobello mushrooms.
- Serve warm, or store in an airtight container in the fridge for a few days and reheat before serving.