Vegan Stuffed Portobello Mushrooms
These easy, vegan stuffed mushrooms are perfect for an appetizer, a side or a main dish. It will highlight your weekdays and your holidays, be it Thanksgiving or Christmas. Our baked portobello mushrooms are stuffed with chili, topped with grated cheese and spring onion.
Servings 2 people
- 4 large caps Portobello mushrooms
- 1 serving Vegan Chili ¼ serving per mushrooms (3-4 Tbsp)
- 4 Tbsp Grated cheese
- Olive oil
- Salt and Pepper to taste
Prepare the portobello mushrooms
Gently wash any dirt off of them by using a colander or a sieve. Dry them with a paper towel or clean kitchen cloth. No need to peel, just snap the stalk out leaving only the gills in.
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
We like to eat chili stuffed portobello mushrooms with toppings like
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.
Nutritional info is calculated for 1 large mushroom stuffed with ¼ serving of vegan chili.
- grated cheese or vegan parmesan or cashew cream cheese
- vegan sour cream
- guacamole or chopped avocado,
- hot salsa,
- spring onion, chives, or cilantro,
Serving: 1mushroom | Calories: 92.2kcal | Carbohydrates: 14g | Protein: 4.1g | Fat: 2.7g | Saturated Fat: 1.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 228mg | Potassium: 450mg | Fiber: 3.4g | Sugar: 4.4g | Vitamin A: 1298IU | Vitamin C: 13mg | Calcium: 22mg | Iron: 1mg