Baked Stuffed Portobello Mushroom Recipes Vegan and Delicious

Baked stuffed portobello mushrooms are a versatile, flavorful dish perfect for vegans and anyone looking to enjoy a hearty, satisfying meal without animal products. These large, meaty mushrooms provide the perfect base for a variety of delicious fillings, from savory grains and nuts to fresh veggies and herbs.

Not only do they offer a wonderful umami richness, but they’re also incredibly easy to prepare, making them a fantastic choice for weeknight dinners or elegant gatherings.

In this post, we’ll explore several vegan baked stuffed portobello mushroom recipes that are both nutritious and bursting with flavor. Whether you prefer a Mediterranean-inspired stuffing with sun-dried tomatoes and olives, or a cozy blend of quinoa, spinach, and vegan cheese, there’s something here for every palate.

Plus, these recipes are gluten-free and packed with plant-based protein and fiber, making them as healthy as they are delicious. Ready to impress your friends and family with a stunning vegan dish?

Let’s dive in!

Why You’ll Love This Recipe

Baked stuffed portobello mushrooms are a fantastic vegan option because they combine rich textures and bold flavors in one dish. Here’s why this recipe will quickly become a favorite:

• Easy to customize: You can switch up the stuffing ingredients based on what’s in season or in your pantry.
• Hearty and filling: The meaty portobello caps paired with wholesome fillings make this a satisfying main course.
• Healthy and nutritious: Packed with fiber, vitamins, and plant-based protein, it’s perfect for a balanced diet.
• Elegant presentation: These stuffed mushrooms look beautiful on any dinner table, perfect for entertaining.
• Gluten-free and vegan: Suitable for many dietary preferences without sacrificing taste.

Ingredients

• 4 large portobello mushroom caps, stems and gills removed
• 1 cup cooked quinoa (or rice, farro, or your favorite grain)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup fresh spinach, chopped
• 1/2 cup cherry tomatoes, quartered
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup kalamata olives, chopped
• 1/4 cup walnuts, chopped (optional for crunch)
• 2 tablespoons nutritional yeast (for a cheesy flavor)
• 1 tablespoon olive oil, plus more for brushing mushrooms
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Equipment

• Baking sheet or oven-safe dish
• Mixing bowl
• Skillet or frying pan
• Knife and cutting board
• Spoon for stuffing mushrooms
• Aluminum foil (optional, for covering)

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease an oven-safe dish.
2. Prepare the mushrooms: Gently clean the portobello caps with a damp cloth. Remove the stems and scrape out the gills with a spoon to create ample space for stuffing. Brush both sides lightly with olive oil and season with salt and pepper.
3. Cook the filling vegetables: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant, about 3-4 minutes.
4. Add the spinach: Toss in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat.
5. Mix the stuffing: In a bowl, combine the cooked quinoa, sautéed veggies, cherry tomatoes, sun-dried tomatoes, olives, walnuts (if using), nutritional yeast, oregano, salt, and pepper. Stir well until evenly mixed.
6. Stuff the mushrooms: Spoon the filling generously into each portobello cap, pressing lightly to pack the mixture in.
7. Bake: Place the stuffed mushrooms on the prepared baking sheet and bake for 20-25 minutes, until the mushrooms are tender and the filling is heated through. If you want the tops to brown slightly, uncover for the last 5 minutes.
8. Garnish and serve: Remove from oven and sprinkle with fresh basil or parsley. Serve warm.

Tips & Variations

“Don’t toss those mushroom stems! Chop them finely and add them to your stuffing for extra flavor and texture.”

• Try different grains: Swap quinoa for brown rice, millet, or barley depending on your preference.
• Use vegan cheese: Add shredded vegan mozzarella or cashew cheese to the filling before baking for a melty, cheesy layer.
• Spice it up: Add red pepper flakes, smoked paprika, or cumin to the stuffing for a flavor twist.
• Go green: Incorporate kale, Swiss chard, or arugula instead of spinach.
• Make it protein-packed: Mix in cooked lentils, chickpeas, or crumbled tofu for added protein.
• Serve with a sauce: Drizzle with balsamic glaze or a tahini dressing for extra richness.

Nutrition Facts

*DV = Daily Value based on a 2,000 calorie diet

Serving Suggestions

These baked stuffed portobello mushrooms are fantastic as a main dish or as part of a larger spread. Here are a few ideas to round out your meal:

• Serve alongside a crisp green salad with lemon vinaigrette for a light, refreshing contrast.
• Pair with a creamy vegan mashed potato or roasted garlic cauliflower mash for comfort food vibes.
• Complement with a side of steamed or roasted seasonal veggies like asparagus, broccoli, or carrots.
• Try with a warm grain salad such as tabbouleh or a simple couscous pilaf to add texture and flavor.
• For a fun appetizer or party dish, make mini stuffed mushrooms using baby portobellos or large button mushrooms.

Conclusion

Baked stuffed portobello mushrooms are a delicious, nutrient-packed vegan dish that’s surprisingly easy to make. Their meaty texture and rich flavor make them a perfect plant-based alternative that even meat-eaters will enjoy.

With endless possibilities for the stuffing—from Mediterranean-inspired mixtures to hearty grains and greens—this recipe can be tailored to your tastes and seasonal ingredients. Whether you’re cooking for a cozy weeknight dinner or preparing an impressive dish for guests, these mushrooms are sure to delight.

Don’t hesitate to experiment with different fillings and toppings, and remember to check out other plant-based recipes on our blog like the Kodiak Banana Muffins Recipe for a sweet finish or the Kikkoman Stir Fry Sauce Recipe to add a flavorful twist to your weeknight meals.

For a comforting dessert after your mushroom feast, try the classic Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe. Happy cooking and bon appétit!

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