These easy, vegan stuffed portobello mushrooms are perfect for an appetizer, a side or as a main dish. It will highlight your weekdays and your holidays, be it Thanksgiving or Christmas. Our baked mushrooms are stuffed with chili, topped with grated cheese and spring onion. Vegan and gluten-free as always.
Have you heard about our Best Damn Vegan Chili recipe?. 🙂 My husband makes a ridiculously delicious, and hearty vegan chili loaded with veggies, beans, and grains. And he stuffed these yummy portobello mushrooms with it. Heavenly I say. He also makes flavorful vegan comfort food, like this Vegan Spaghetti Bolognese, or this Meatless Shepherd’s Pie, or this Best Damn Vegan Lasagna.
We love working with mushrooms as you can use them for so many different things. When I was younger, I only liked breaded button mushrooms. But now my husband slowly and steadily turned me into a mushroom lover by making recipes like stuffed mushrooms, vegetable kabobs, roasted mushrooms, mushroom chickpea curry, mushroom risotto, and mushroom soup.
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Best mushrooms to stuff
In short, any mushroom that has a large enough cap to stuff the filling somewhere. However, we recommend portobello mushrooms. Small ones if you go for an appetizer or side, but large ones if you want them to be the main course.
A quick & useful tip: they have a lot of other names so don’t get discouraged if you can’t find portobello mushrooms in your local store. Try to look for cremini/crimini mushrooms, or white/brown button mushrooms or baby bella mushrooms or Italian brown mushrooms or champignon mushrooms. They all practically the same.
What to stuff mushrooms with?
We love them as dinner so we prefer large mushroom caps with hearty, veggie-loaded stuffing to get a delicious and filling complete meal. We usually stuff our mushrooms with
- easy loaded vegan chili, or with
- the best copycat ground beef aka soy curls in marinara sauce, or with
- cauliflower and walnut mince in bolognese sauce.
Let us know in the comments what is your favorite!
How to make vegan stuffed portobello mushrooms?
Making stuffed portobello mushrooms is easy and they look all too pretty not to bake them often. Independent on what you want them to be a killer appetizer, a scrumptious side or the main attraction, it is really only 3 steps anyway:
- Choosing your mushroom
- Choose your stuffing
- Ready! Set! Bake!
Prepare the large cap mushrooms – step 1
Gently wash any dirt off of them by using a colander or a sieve. Dry them with a paper towel or clean kitchen cloth. We never peel portobello mushrooms, but we do snap the stalk out leaving only the gills in. This will make room for the filling. You can use the stalk to make veggie broth or add to your stir-fry or pasta sauce.
Let’s make the stuffing – step 2
Our favorite stuffing is an easy vegan chili loaded with veggies, legumes and grains (onion, garlic, tomato, bell pepper, carrot, celery, red beans, white beans, corn and millet) seasoned with red wine, chocolate, and chili paste.
You can find detailed instructions with step-by-step photos and 1-min video tutorial by visiting our Easy Vegan Chili recipe. But this is how it looks like. It is hearty, filling and satisfying. Yumm, right? Of course, you can use any other stuffing to your liking.
Baking the stuffed portobello mushrooms – step 3
First, pre-heat the oven to 395 Fahrenheit (200 degrees Celcius). We only season the mushroom caps with salt and pepper as the stuffing will give them additional flavor. Large caps are soft and ready in approx. 20 minutes.
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What to serve with vegan stuffed portobello mushrooms?
We like to eat chili stuffed mushrooms with toppings like
- grated cheese or vegan parmesan or cashew cream cheese
- vegan sour cream
- guacamole or chopped avocado,
- hot salsa,
- spring onion, chives, or cilantro,
- breadcrumbs.
As for sides, we’d like to eat them with
- fresh and light salad like this Quick Garden Salad or this Easy Vegan Coleslaw
- veggie fries
- quinoa, rice or even cauliflower rice
Let us know in the comments what is your favorite side dish!
This Vegan Stuffed Portobello Mushrooms recipe is meat-free, dairy-free and egg-free. It is also suitable for vegan, vegetarian, nut-free and gluten-free diets.
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More dinner recipes
You can browse through our Vegan and Gluten-free Dinner Recipes or our Quick Vegan Meals collection or check out
- Vegan Spaghetti Bolognese
- Vegan Eggplant Meatballs Spaghetti
- Meatless Shepherd’s Pie
- Vegan Cabbage Lasagna
- Hearty Marinara Sauce
Save it for later by pinning the below image!
Vegan Stuffed Portobello Mushrooms
Ingredients
- 4 large caps Portobello mushrooms
- 1 serving Vegan Chili 1/4 serving per mushrooms (3-4 Tbsp)
- 4 Tbsp Grated cheese
- Olive oil
- Salt and Pepper to taste
Instructions
Prepare the portobello mushrooms
Let's make the stuffing
- Our favorite stuffing is an easy vegan chili loaded with veggies, legumes and grains. You can find detailed instructions with step-by-step photos and 1-min video tutorial by visiting our Easy Vegan Chili recipe.
Baking the stuffed portobello mushrooms
- First, pre-heat the oven to 395 Fahrenheit (200 degrees Celcius). Add a splash of olive oil and season the mushroom caps with salt and pepper. Add 3 Tablespoon stuffing to each cap and top them with grated cheese. Large caps are soft and ready in approx. 20 minutes.
Notes
- grated cheese or vegan parmesan or cashew cream cheese
- vegan sour cream
- guacamole or chopped avocado,
- hot salsa,
- spring onion, chives, or cilantro,
- breadcrumbs.
Mel
Stuffed Portobello mushrooms are like heaven on a plate, right? Your vegan version looks absolutely delicious.
My Pure Plants
Thank you. I absolutely agree. Love stuffed mushrooms in so many ways.
Kelly Anthony
Mushrooms are always a crowd favorite so this will be perfect for serving at our next gathering.
My Pure Plants
Yes, they are. There are so many tasty dishes with mushrooms. They are so versatile.
Demeter
I could definitely make a meal out of these! So filling and delicious!
My Pure Plants
Thanks for your kind words.
Danielle Wolter
oh wow, these look incredible! That chili sounds amazing, I am excited to just try that too!
My Pure Plants
Thanks Danielle. If it is fall, I make chili. 🙂