Chili Stuffed Portobello Mushrooms

4 mushrooms on a silver baking sheet stuffed with chili topped with melted grated cheese and chopped spring onion

Chili Stuffed Portobello Mushrooms

What's not to love about stuffed portobello mushrooms? Depending on their filling, they can be a perfect appetizer, side or main dish. In this recipe take large mushroom caps stuff them with a hearty vegan bean chili, baked them in the oven with melted cheese on top. Absolutely delicious for a weeknight dinner or for holidays like Thanksgiving or Christmas.

Course Appetizer, Main Course, Side Dish

Cuisine Dairy-free, Gluten-free, International, Nut-free, Vegan, Vegetarian

Keyword Mushrooms with Chili, Stuffed Portobello Mushrooms, Vegan Stuffed Mushrooms, Vegetarian Stuffed Mushrooms

Prep Time 5

Cook Time 30

Baking time 20

Total Time 55

Servings people

Calories 92.2kcal

Author Nandor Barta

Equipment

Ingredients

8-10 large caps Portobello mushrooms depending on size
Vegan Chili approx. 4 Tbsp per mushroom cap
8 Tbsp Shredded vegan cheese
Olive oil
Salt and Pepper to taste

Vegan Chili

½ Onion
2 cloves Garlic
1 Tomatoes (medium)
1 Carrots (medium)
½ Bell pepper (red, yellow, green)
½ Celery stalk
1 cup Sieved tomato puree aka Tomato sauce
1 cup Beans (black, red and white mixed)
½ cup Sweet corn (canned)
¼ cup Millet cooked
¼ cup Red wine
1 cube Chocolate or cocoa powder
¼ Sweet smoked paprika powder
1 Bay leaves
¼ Basil
¼ Oregano
¼ Parsley
¼ Sriracha (or any other chili paste)

Instructions

Prepare the portobello mushrooms

Gently wash the mushroom caps with a damp paper towel or kitchen cloth. No need to peel, just snap the stalk out leaving only the gills in. No need to scrape the gills.

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.
Peel and chop onion and garlic. Wash and chop bell pepper, tomato, and celery. Wash, peel and slice carrots. Cook millet.
Take a large pan and cook the chopped onion and garlic in a bit of olive oil.
Add smoked paprika powder and stir for a minute to activate its flavor.
Add sliced carrots, chopped tomatoes, bay leaves and the chocolate next. Stir and cook for a minute.
Add chopped bell peppers, chopped celery, red wine and tomato sauce. Bring them to boil. Season it with ground basil, oregano, and parsley and cook the chili until all vegetables are tender. It will take approx. 15 minutes.
Finally, add drained canned beans, sweet corn and cooked millet. Check seasoning and add a bit of heat in the form of sriracha or hot chili powder.

Baking the stuffed portobello mushrooms

First, pre-heat the oven to 395 Fahrenheit (200 degrees Celsius). Add a splash of olive oil and season the mushroom caps with salt and pepper. Add 3-4 Tablespoon stuffing to each cap and top them with grated cheese. Large caps are soft and ready in approx. 20 minutes.

Video

Notes

We like to eat chili stuffed portobello 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.

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.

Nutrition