Main Dishes
Vegan Stuffed Portobello Mushrooms
Prep
15 minutes
Cook
30 minutes
Yield
3
Vegan stuffed portobello mushrooms…Yum! What more could you need for the perfect summer recipe. Throw these bad boys on the grill or cook them up in your oven for a delicious, healthy, and easy meal perfect for summer.
Why you’ll love this recipe:
- Gluten-Free: This recipe is gluten-free and vegan-friendly, so you don’t have to worry if you have dietary restrictions in your household
- Perfect for Summer: This recipe screams summer. It’s perfect for the BBQ, or to whip up as a main dish or side dish for a potluck
- Healthy: Mushrooms are packed with nutritional benefits (more about that below)
- Easy: Make this recipe in less than 45 minutes
Ingredients:
This is what you will need to make these Vegan Stuffed Portobello Mushrooms:
Ingredient Notes:
Portabello Mushrooms: Mushrooms aren’t just tremendously versatile, they also pack nutrients. Mushrooms can help lower cancer risk, they contain great antioxidants, are a great meat substitute, and are a great source of B vitamins.
Spinach: Another nutrient-dense food, spinach is a great source of calcium, magnesium, and iron. It also has vitamins A, B6, C, and niacin, and folate.
Fresh Herbs: Get creative with which herbs you use in this recipe, or just use what’s in your fridge. Each herb will add a different flavor profile, but don’t limit yourself, basically, most fresh herbs will taste delicious in this recipe.
Walnuts: I love walnuts! They are so easy to cook and bake with. For this recipe, I used California Walnuts. These walnuts are such great quality and perfect to add to the crust of these delicious portabello mushrooms. Did you know walnuts are the only nut that is an excellent source of Omega-3 ALA? They also are rich in protein and fiber.
How do you make vegan stuffed portobello mushrooms?
Step One: Preheat the oven to 400F and line a baking sheet with parchment.
Step Two: To a food processor, add all the crust ingredients and pulse till a parmesan cheese-like texture begins to form. Remove the crust and set aside.
Step Three: To the same processor, add the 1/2 walnuts and pulse till a ground-like texture develops (around 15 seconds), remove from the processor into a small bowl, and set aside.
Step Four: In a medium pot, add 1 tbsp. olive oil and gently cook your onions and garlic on medium heat for 5 minutes. Stirring frequently to prevent burning.
Step Five; To the pot, add all your seasoning and spices. Stir till all the onions and garlic are coated with the seasonings/spices. Cook for 2 minutes before adding the olives.
Step Six: To the pot, add the spinach and cook down till completed wilted and there is no moisture left in the pot.
Step Seven: While that cooks, remove the stems from the mushrooms/use a spoon to gently remove from of the mushroom center to create a concavity to stuff them mushrooms in. Refer to the video below for more direction.
Step Eight: Place the whole portobello mushrooms onto the baking sheet and cook for 10 minutes in the oven.
Step Nine: Chop up the stem/center of the mushroom finely and place into the pot with the spinach. Brown the mushroom well and cook for at least 5 minutes.
Step Ten: To the pot, add the 1 cup of processed walnuts and cook for 5 minutes or till golden and toasted. Now add the fresh herbs and feta. Cook for another 5 minutes till everything is well combined. Taste for seasoning for stuffing each mushroom. If any salt is needed, add as desired.
Step Eleven: Remove the portobello mushrooms from the oven and gently stuff each with the spinach/walnut stuffing. Top each with your desired amount of crust and cook for 20-25 minutes in the oven. See notes below for how to store your leftover crust.
FAQ & Expert Tips:
Crust Storage: Store any excess crust in a tightly sealed jar, in the fridge, for up to 1 week. Tip: can be used as salad toppings, in “meatballs” etc.
Servings: This vegan stuffed portobello mushrooms recipe serves 3 as a main but if depending on the size of your portobello you may be able to make up to 5. Note: we used large portobello mushrooms.
Oil: If you prefer to make this recipe oil-free, then simply use water or vegetable stock to cook/steam the ingredients like the onions/garlic and walnuts. I recommend 3-4 tbsp. water or stock to replace the 1 tbsp. olive oil.
Seasonings/Spices: This recipe is quite versatile, so if you prefer or fancy other herbs/spices then we encourage you to have fun and play around with those ingredients.
Feta: Vegan feta is completely optional. If you prefer or aren’t vegan, regular feta is fine!
Other recipes you’ll love:
- Quick Pickled Onions
- Easy Vegan Deviled Potatoes
- Plant-Based Crispy Roasted Potatoes
- Vegan Cranberry Cheese Tarts
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Vegan Stuffed Portobello Mushrooms
Ingredients
- 3 large portobello mushrooms washed, stemmed, and gently scraped to make a hole to place the stuffing
For the Stuffing:
- 1 tbsp. olive oil
- 1 small white onion finely chopped
- 3 cloves of garlic
- 1 tbsp. umami spice
- 1 tsp garlic powder
- 1/2 tsp fresh cracked black pepper
- dash of red chili flakes
- 1 cup fresh green olives roughly chopped
- 8 cups of fresh spinach
- 1 cup walnuts processed into a crumble
- a handful of fresh herbs like mint dill, and basil
- 1/2 cup regular or vegan feta crumbled
For the Crust:
- 1/2 cup walnuts processed
- 1/4 cup Parmesan cheese
- Dash of sea salt and pepper
- 1 tbsp. Garlic powder
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment.
- To a food processor, add all the crust ingredients and pulse till a parmesan cheese-like texture begins to form. Remove the crust and set aside.
- To the same processor, add the 1/2 walnuts and pulse till a ground-like texture develops (around 15 seconds), remove from the processor into a small bowl, and set aside.
- In a medium pot, add 1 tbsp. olive oil and gently cook your onions and garlic on medium heat for 5 minutes. Stirring frequently to prevent burning.
- To the pot, add all your seasoning and spices. Stir till all the onions and garlic are coated with the seasonings/spices. Cook for 2 minutes before adding the olives.
- To the pot, add the spinach and cook down till completed wilted and there is no moisture left in the pot.
- While that cooks, remove the stems from the mushrooms/use a spoon to gently remove from of the mushroom center to create a concavity to stuff them mushrooms in. Refer to the video below for more direction.
- Place the whole portobello mushrooms onto the baking sheet and cook for 10 minutes in the oven.
- Chop up the stem/center of the mushroom finely and place into the pot with the spinach. Brown the mushroom well and cook for at least 5 minutes.
- To the pot, add the 1 cup of processed walnuts and cook for 5 minutes or till golden and toasted. Now add the fresh herbs and feta. Cook for another 5 minutes till everything is well combined. Taste for seasoning for stuffing each mushroom. If any salt is needed, add as desired.
- Remove the portobello mushrooms from the oven and gently stuff each with the spinach/walnut stuffing. Top each with your desired amount of crust and cook for 20-25 minutes in the oven. See notes below for how to store your leftover crust.
- Enjoy!
Video
