These vegan stuffed portobello mushrooms are an easy, delicious, and flavorful plant-based meal. They’re filling, substantial, and make a perfect first course. Or serve them as a main course with some salad or vegetables. These gluten free, vegetarian stuffed mushrooms are impressive enough to serve when entertaining, but easy enough to whip up whenever you’re craving them – no special occasion necessary.
What to serve with these vegan stuffed portobello mushrooms
These vegan stuffed mushrooms are perfect for an indulgent first course for a special meal. If you’re serving them as an appetizer then you really don’t need to add anything else to the plate, but a handful of greens such as arugula or spinach is a nice touch.
If you’re serving these vegetarian stuffed portobello mushrooms as a main course, you can pair them with a salad or light vegetable such as these roasted radishes. Or for a more decadent vegan meal, serve these gluten free stuffed mushrooms with this roasted butternut squash with rosemary and garlic.
Main ingredients and substitutions
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. 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, then cremini mushrooms are the perfect choice. Just use more of them and divide the stuffing evenly in order to stuff as many creminis as you can.
These vegan stuffed portobello mushrooms are gluten free and made with oat flour instead of the traditional bread crumbs. 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 flavored 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 flavor they add to this dish. Fresh chives, sage, or tarragon would be delicious substitutes.
If you’re not a fan of walnuts you can substitute other types of nuts in these stuffed mushrooms. Almonds, cashews, pistachios, pine nuts, or pecans are all great alternatives. Or for a nut-free version you can substitute pumpkin seeds or sunflower seeds.
How to make them
Start by wiping the mushrooms clean with a damp paper towel or 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 center 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.
Leftovers can be stored in an airtight container in the fridge for up to three days or in the freezer for up to six months. You can reheat these vegan stuffed portobello mushrooms in the oven or microwave until your desired temperature is reached.
More mushroom recipes
These caramelized mushrooms are crisped to golden perfection. They have a satisfying, meaty texture and are loaded with flavor.
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
- 3/4 cup walnuts
- 1/2 cup fresh basil (tightly packed)
- 1/2 cup fresh parsley (tightly packed)
- 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 center 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, chopped 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).
- Spoon the stuffing mixture into the mushrooms, making sure they are full but not overflowing.
- Bake at 375 degrees Fahrenheit for 40 minutes.
- Serve hot, or store these vegan stuffed portobello mushrooms in an airtight container in the fridge for up to three days then reheat before serving.
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