Looking for an easy, delicious, and healthy recipe to make for dinner tonight? This stuffed portobello mushroom recipe is the perfect meal! This recipe is easy to follow, and it's sure to please everyone at the table. Plus, the portobello stuffing can be used for many dishes as a great way to get your daily dose of vegetables.
We love having a Stuffed portobello mushroom as an appetizer or side dish or having two as a main course next to a green salad. These beauties are ready in 30 minutes, and as a side dish, they are perfect for any occasion or a meatless dinner, one of our dearest Italian recipes.
They are not only present in our day-to-day lives but also one of our fall season favorites, and they always appear on our Christmas table.
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💚 Why you will love it
- Easy to Make
- Rich, Earthy Flavor
- Versatile Dish
- Healthy Choice
- Visually Impressive
🧾 Ingredients
These stuffed mushrooms require a handful of simple ingredients, sautéd together to make the stuffing, and then used to top the mushroom caps.
- Portobello mushrooms: Portobello mushrooms are the main ingredient and provide a meaty texture and earthy flavor to the dish.
- Sun-dried tomatoes: Sun-dried tomatoes add a chewy texture and a rich, slightly sweet flavor that complements the mushrooms well.
- Small onion: Onion adds a sweet, savory flavor and helps to enhance the other flavors in the dish.
- Garlic cloves: Garlic adds a pungent, savory flavor and helps to enhance the other spices and ingredients.
- Fresh celery: Celery adds a crunchy texture and a mild, slightly sweet flavor to the dish.
- Fresh parsley: Parsley adds a bright, fresh flavor to the dish and helps to balance out the other flavors.
- Tarragon leaves (fresh or dried): Tarragon adds a subtle licorice-like flavor that pairs well with the other ingredients.
- Fresh basil: Basil adds a sweet, slightly peppery flavor and a fresh aroma to the dish.
- Extra virgin olive oil: is used to cook the mushrooms and other ingredients and adds a rich, fruity flavor to the dish.
- Vegan Parm cheese: adds a nutty, slightly salty flavor and a cheesy texture to the dish. (our 5-mins vegan parm recipe)
Substitutions
This Recipe for Portobello Stuffed Mushrooms is gluten-free and can also be made WFPB (Whole Foods plant-based compliant), simply by removing the olive oil.
- Sun-Dried Tomatoes.
- Cherry Tomatoes: replace sun-dried tomatoes with an equal amount of fresh cherry tomatoes, halved or quartered. While cherry tomatoes will add a juicy and fresh flavor to the dish, they won't have sun-dried tomatoes' concentrated, slightly tangy taste. The moisture content will be higher, so the overall texture of the stuffing might be slightly less dense.
- Roasted Red Peppers: For a different but delightful flavor, consider substituting sun-dried tomatoes with roasted red peppers. They will add a smoky and sweet flavor, but won't have the intense, tangy richness of sun-dried tomatoes.
- Tomato Paste: In a pinch, you can use tomato paste as a substitute. Use 1 tablespoon of tomato paste for every ¼ cup of sun-dried tomatoes. This will give a concentrated tomato flavor, but without the chewy texture of sun-dried tomatoes.
- Mushrooms: The bigger the portobello mushrooms, the most satisfying the main dish, but if you are using these stuffed portobello mushrooms as your vegan side dish, you can use medium portobello. Smaller mushrooms will leave you with extra stuffing that you can use for dry pasta, sandwiches, or even ravioli stuffing. You can also use cremini mushroom caps, which are nothing more than smaller portobello mushrooms. You will need way less filling and baking time.
- Herbs: I find that tarragon is the herb that takes on this recipe and gives it the most personality, as basil and parsley always call for our well-known Italian recipe flavors; Tarragon, on the other hand, calls for French. For this portobello stuffing, we use both, so we are still within the Mediterranean flavor spectrum but concentrating more on the French side. You could also replace basil or parsley with herbs such as rosemary, sage, or marjoram. Feel free to use dried basil; if you cannot find it fresh, use two tablespoons instead of a bunch.
- Onion: we like using yellow onion, but you could also use white or red onion if you want to add some caramelized sweetness. Spring onions, green onions, and even leeks also work well for this portobello mushroom recipe.
- Garlic: Out of fresh garlic? No worries, use a teaspoon of garlic powder.
When I am cooking oil-free, I sauté the onions, garlic, and celery with just two or three tablespoons of water to prevent the veggies from sticking to the bottom of the saucepan.
🍽️ Equipment
Large saucepan, baking sheet, and ideally a mushroom brush.
🔪 Instructions
Roasted portobello mushrooms are made by simply baking the caps for a couple of minutes while you make the stuffing, and as soon as the mushrooms are ready, you pile the portobello stuffing on top and then briefly bake them again for the stuffing to settle.
First Bake
Step 1: Preheat oven to 350 ºF (175 ºC). Then, place the cleaned mushroom caps on a lined baking sheet and stalk side up. Remove the stalk.
Step 2: Season, sprinkle salt and black pepper, and optionally, a drizzle of olive oil. You need to remove the portobello mushrooms from the oven after 15 minutes when they are half-cooked.
Step 3: Place the mushrooms cap side down over a lined baking sheet with parchment paper.
Step 4: Remove the mushrooms' stems.
Chop the portobello stuffing ingredients.
It is important to finely chop the ingredients to have a stuffing that holds them together.
Step 5: Chop onions, dried tomatoes, and celery and mince garlic.
Step 6: Chop fresh basil.
Prepare the portobello stuffing.
In a saucepan on medium heat, sauté the chopped onion, celery, and garlic, and then add the chopped dried tomato, followed by the chopped herbs and vegan parmesan cheese. You can optionally add the chopped mushroom stems.
Step 8: Stir fry the vegetables and add the vegan parmesan cheese.
Step 9: Remove the portobello stuffing from the heat.
Fill the caps
With a spoon, abundantly pile up the filling on each mushroom cap. The baked portobello mushrooms' stuffing will set a bit after baking. Top with vegan parmesan or shredded vegan mozzarella cheese.
Step 10: Fill caps with the stuffing.
Step 11: Put the half-baked stuffed portobellos with portobello stuffing on a baking sheet before baking them for the second time.
Second bake
Step 12: Return the portobello mushrooms to the oven and bake for about 10 minutes or until the mushrooms are fork-tender.
Serve
Step 13: Transfer the baked portobello mushrooms to serving plates and garnish with chopped basil. Serve right away with a green salad with cherry tomatoes.
💡 Expert tips
Mushroom Prep: Before you start, clean your portobello mushrooms properly. Use a dry cloth or paper towel to wipe them gently. If they're filthy, a quick rinse under water and a pat dry can do the trick. Remember, mushrooms absorb water, so keep them as dry as possible to avoid a mushy texture.
Finely Chop Ingredients: It's crucial to chop the ingredients for the stuffing finely. This ensures the stuffing binds well and doesn't fall apart when enjoying your stuffed mushrooms. Plus, it helps to distribute the flavors evenly.
Season Well: Don’t be shy with seasoning. Portobello mushrooms have a rich, earthy flavor that can handle a good amount of seasoning. A sprinkle of salt, black pepper, and a drizzle of olive oil before the first bake can elevate the taste significantly.
Generous Stuffing: When filling the mushroom caps, be generous. The stuffing will settle a bit after baking, so piling it high ensures a hearty and satisfying bite. Plus, it makes for an impressive presentation.
Perfect Bake: Keep an eye on the mushrooms during the second bake. You want them to be fork-tender but not overcooked. Around 10 minutes should be ideal, but ovens can vary, so adjust the time if needed.
📖 Variations and stuffing alternatives
Vegetarian stuffed portobello mushroom recipes usually call for goat cheese, mozzarella cheese, and grated parmesan cheese. We ditch the dairy here to make these vegan stuffed mushrooms.
Consider borrowing the flavorful filling from your vegan stuffed peppers Recipe. This recipe's blend of grains, veggies, and spices can make a delicious alternative stuffing for your portobello mushrooms.
Try the ingredients from your couscous warm salad for a lighter and fluffier stuffing. This combination of couscous, fresh herbs, and vibrant veggies will add a Mediterranean touch to your stuffed portobellos.
The savory and aromatic filling from your stuffed onions can be a unique and flavorful alternative. Imagine baked onions' sweet and caramelized taste mingling with the earthy portobello caps.
Use the stuffing from your stuffed acorn squash for a fall-inspired twist. This recipe's blend of grains, nuts, and spices will add a warm and comforting flavor to your stuffed mushrooms.
We also use our vegan parmesan cheese recipe, to replace vegan parmesan. It has a nutritional yeast base that works very nicely on this recipe.
You can add protein to this side dish by adding 4 ounces of crumbled extra-firm tofu to the mix; after sautéing the veggies, sauté the tofu together, adding 3 minutes to your prep time, always on medium heat.
You can also add one bunch of chopped spinach, which will wilt immediately while sautéing.
Make sure you adjust the seasoning, salt, and pepper. More volume calls for seasoning adjustments.
🥢 How to serve
Italian Night: Pair with vegan garlic bread and a fresh salad with balsamic glaze for a complete Italian-inspired meal.
Tapas Style: Slice the stuffed mushrooms into quarters and serve as tapas with other small plates, such as vegan Spanish omelette and marinated olives.
Brunch Delight: Place a stuffed portobello on a slice of sourdough, top with a vegan poached egg substitute, and drizzle with vegan hollandaise for a plant-based twist on vegan Eggs Benedict.
Enjoy your stuffed mushrooms with a green salad topped with a homemade vinaigrette, or simply with our four-ingredient mashed sweet potatoes or vegan cornbread stuffing.
They also make great side dishes for pasta dishes.
🥡 Storing
In the Fridge: Store leftover baked stuffed portobello mushrooms in an airtight container in the fridge for up to two days. After the second day, the mushrooms may start to smell bad, indicating that they are no longer fresh.
Reheating Instructions
In the Oven: Preheat your oven to 375°F (190°C). Place the mushrooms on a baking sheet and reheat for 10-15 minutes, or until they are heated through and the tops are slightly crispy.
In the Microwave: Place the mushrooms in a microwave-safe dish. Cover and heat on medium power for 1-2 minutes, checking after 1 minute. Be cautious as reheating in the microwave might make the mushrooms a bit soggy.
Meal Prep Option
Prepare the stuffing in advance and store it in an airtight container in the fridge for up to 3 days. When you’re ready to eat, clean and prep your portobello mushrooms, stuff them with the pre-made filling, and bake as directed. This way, you can enjoy a fresh and quick meal without the hassle of preparing the entire recipe from scratch each time.
This recipe is not freezer-friendly, as fresh mushrooms don't thaw well. They tend to become mushy and lose their texture when frozen and then thawed.
Please note that these instructions are based on the initial note that the mushrooms are best consumed within two days of preparation due to their tendency to spoil quickly.
🍄 How to clean portobello mushrooms
Mushrooms are known to soak up water, leading to a mushy texture. This has resulted in two main approaches to cleaning them.
On one side, some argue against using water for cleaning mushrooms, while others believe it's fine if certain guidelines are followed.
Both methods have their merits, and we'll delve into the Dry and Wet cleaning techniques.
Wild portobello mushrooms, in particular, are prone to collecting a lot of forest debris, including dirt and insects, making thorough cleaning crucial. However, it's important to avoid soaking them.
During my time at Gastronomy School in Mexico, I sought the Head Chef's stance on this debate. His response was clear-cut: mushrooms need to be washed to remove any soil, which could lead to infections or food poisoning.
Still, there are techniques to use water without the mushrooms absorbing it, ensuring they don't compromise your dish's quality.
Dry method
Ideal for recipes where portobello mushrooms will be cooked, like in roasted portobello mushrooms, since cooking eliminates harmful bacteria.
For cleaning, opt for a dry cloth or paper towel. If needed, lightly brush the mushrooms with water but avoid soaking them.
To thoroughly clean, you can remove the gills. Carefully scrape them out with a teaspoon after detaching the stem, being cautious not to damage the mushroom.
Tip for Medium or Large Mushrooms: You might notice loose skin at the cap ends. Gently peel this off to reveal a whiter portobello, as the brown color is mainly in the skin.
Special mushroom brushes are available for purchase, which I recommend for their dual functionality of brushing and gill removal. Alternatively, a soft-bristle toothbrush works well.
A few small holes in the cap aren't a major concern, provided the mushroom isn't soaked.
Wet method
Best for dishes like salads, when dealing with particularly dirty mushrooms, or when consuming raw portobello mushrooms.
Briefly immerse the portobello mushrooms in a bowl of water. Gently clean the caps with your hands, ensuring all dirt is removed.
In Italy, it's common to find wild mushrooms like portobellos, creminis, and pioppinis covered in dirt. These wild varieties are often more nutrient-rich due to not being farmed.
I frequently use this method as the water helps to dissolve and remove dirt from the mushrooms.
Remember, the key is to be quick; the goal is to actively clean the mushrooms without leaving them to soak. After washing, use a kitchen cloth or paper towel to pat them dry, making sure to eliminate any leftover moisture.
❓ FAQ
Yes, you can eat the gills of a portobello mushroom, as they are edible and do not pose any health risks. However, some people prefer to remove them as they can make the mushroom look darker and less visually appealing. Additionally, the gills can sometimes trap dirt and debris, so it's important to clean them thoroughly before eating.
Absolutely! You can prepare the stuffing a day ahead and store it in the refrigerator, which can save time when you're ready to cook.
It's not recommended to freeze them as mushrooms can become mushy after thawing. It's best to enjoy them fresh or stored in the refrigerator for a couple of days.
The mushrooms are done when they are tender to the fork and the stuffing is nicely browned on top. This usually takes about 10-15 minutes in the oven.
📚 More mushroom recipes
If you like baked portobello mushrooms, I am sure you will enjoy this herb-stuffed mushroom recipe, which is also on this site.
Mushrooms make sumptuous fillings, and if you have been reading us, you might know that our Argentinean ties make us empanadas lovers. Our mushroom empanada recipe, made with homemade vegan empanada dough, is a great application for this fantastic healthy food.
Last but not least, Mushrooms make gravy (See how to make a mushroom gravy)for your mashed potatoes, and you can even use Truffle-infused oil to make truffled mashed potatoes in minutes.
Mushrooms are also easily included in recipes like vegan mushroom risotto, white polenta, or air-fried like our air fryer oyster mushrooms.
For a touch of comfort, try our one-pot vegan mushroom stroganoff and let the earthy mushroom flavors enchant you.
If you loved the flavors in our recipe, don't miss out on trying our seared mushrooms for another impressive mushroom delight.
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
👪 Serving size
I find this portobello stuffing delicious, and sometimes I even use it to make an easy dinner, combined with boiled dry pasta or warm salads or cornbread stuffing on your holiday table.
Sometimes, I switch our Stuffed Red Pepper recipe's filling for this one for a change; in that case, I like adding a cup of cooked rice to make up for the mushroom flesh that pairs very well with the stuffing.
The portobello mushroom has less flavor in this side dish recipe and pairs with the dried tomato stuffing. In the case of red pepper, they have a lot of flavors and don't have enough flesh to balance this rich stuffing. That's why the addition of rice balances things out on stuffed peppers.
🎥 Video
📋 Recipe
Easy Stuffed Portobello Mushroom Recipe
Ingredients
- 6 portobello mushrooms lmedium-arge
- 1 cup dried tomatoes finely chopped
- 1 onion small, finely chopped
- 2 clove garlic minced
- 1 stalk celery finely chopped
- ¼ cup vegan parmesan cheese
- 1 tablespoon tarragon dried leaves
- 1 bunch basil fresh leaves
- 1 parsley fresh leaves
- salt and pepper
Optional
- 2 tablespoons olive oil extra virgin
- vegan mozzarella cheese
- 2 tablespoons breadcrumbs gluten-free
Directions
- Preheat the oven to 350 Fahrenheit (175 ºC).
- Line a baking sheet with parchment paper and place the mushrooms stalk side up on the baking sheet. Season with salt and pepper and optionally drizzle over a little olive oil.
- Bake mushrooms. Place the baking sheet into the oven and roast for about 15 minutes or until the mushrooms begin to soften.
- Make stuffing. Meanwhile, heat a tablespoon of the olive oil in a saucepan (or use 2 tablespoons of water to make it oil-free). Add the onion, minced garlic, and celery and cook on low heat for 10 minutes or until the vegetables are soft but not brown.
- Add remaining dried tomatoes. Stir every few minutes during cooking, add the finely chopped dried tomatoes, and cook for a few more minutes.
- Remove from the heat and let the mixture cool down.
- Season. Add the vegan parmesan cheese, dried tarragon, fresh chopped parsley, and chopped basil. Taste the mix; you can add a little salt, but not too much because the dried tomatoes are usually salty.
- Pile up the filling on the portobello mushrooms caps and top shredded vegan mozzarella cheese or vegan parmesan cheese.
- Return to the oven and cook for about 10 minutes or until the mushrooms are tender.
- Serve. Transfer the stuffed portobello mushrooms to serving plates and garnish with chopped basil serve right away with a green salad.
Video
Notes
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
Maria Pasceri
was excited to try your recipe as I purchased organic portobello from Costco. I did not use vegan cheese as an Italian, I do not think I could part with the real thing. u served a s a main dish and it was excellent. My husband loved it as well. thank you!
Gus
Dear Maria,
Thank you so much for trying out our recipe! We're thrilled to hear that you enjoyed it and that it turned out excellent as a main dish. It's always a pleasure to receive positive feedback, especially from someone who appreciates the authentic flavors of Italian cuisine. We completely understand your preference for using real cheese—it adds a unique touch to the dish.
We're glad your husband loved it too! It's wonderful when a recipe can bring joy to the entire family. Your support and positive review mean a lot to us, and it encourages us to continue creating and sharing delicious recipes.
Once again, thank you for taking the time to try our recipe and share your feedback. If you have any other questions or if there's anything else we can assist you with, please feel free to reach out. Happy cooking!
Best regards,
Gus and Joaco
Mirlene
This is one of the best stuffed portobello mushrooms I've made. Loved all the herbs used here. I even added tofu to the stuffing and was so good.
Gus
Hey, it never occurred to me to use tofu for our portobello's stuffing! Great stuff, thanks for your review!
Andrea
I am loving these flavor packed stuffed portobello mushrooms. They are perfect for my family.
Tayler
I made these mushrooms for dinner last night and one they were delicious! Definitely making them again soon!
Gus
Hey Tayler, thanks for your review! I am glad your family loved our baked vegan stuffed mushrooms!
Kelley
This was super easy to make! Thank you for sharing this!
Ieva
Yummy! We made simple spinach and tomato salad and topped it with these beautiful stuffed mushrooms. Wonderful light meal! Will definitely be making these again soon.
Sisley White - Sew White
This is such a beautiful dish. I want to dive right in. On the wishlist for each week now x