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 stuffed portobello mushroom 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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🧾 Ingredients
These vegan stuffed portobello 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)
🔪 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
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.
Season, sprinkling some 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.
Place the mushrooms cap side down over a lined baking sheet with parchment paper.
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.
Chop onions, dried tomatoes, and celery and mince garlic.
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.
Stir fry the vegetables and add the vegan parmesan cheese.
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.
Fill caps with the stuffing.
Put the half-baked stuffed portobellos with portobello stuffing on a baking sheet before baking them for the second time.
Second bake
Return the portobello mushrooms to the oven and bake for about 10 minutes or until the mushrooms are fork-tender.
Serve
Transfer the baked portobello mushrooms to serving plates and garnish with chopped basil. Serve right away with a green salad with cherry tomatoes.
🍶 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 recipes 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 2 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 just with two or three tablespoons of water to prevent the veggies from sticking to the bottom of the saucepan.
💡 Stuffing Alternatives
- Stuffed Peppers Filling:
- Consider borrowing the flavorful filling from your Stuffed Peppers Recipe. This recipe's blend of grains, veggies, and spices can make a delicious alternative stuffing for your portobello mushrooms.
- Couscous Warm Salad:
- For a lighter and fluffier stuffing, try the ingredients from your Couscous Warm Salad Recipe. This combination of couscous, fresh herbs, and vibrant veggies will add a Mediterranean touch to your stuffed portobellos.
- Baked Onions Mixture:
- The savory and aromatic filling from your Baked Onions Recipe can be a unique and flavorful alternative. Imagine baked onions' sweet and caramelized taste mingling with the earthy portobello caps.
- Air Fryer Acorn Squash Filling:
- Use the stuffing from your Air Fryer Acorn Squash Recipe 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.
📖 Variations
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.
Goat cheese has a lot of umami, so we are using dried tomato, which adds lots of flavor and is perfect for red risotto and sun-dried pesto pasta.
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.
More Protein
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.
👪 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.
🥢 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 tortilla 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 mashed potatoes or 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 tend to absorb water, thus making them mushy; that's why there are two schools for cleaning mushrooms.
In one corner, you have people that say you should not have your mushrooms cleaned with water, and then the ones that say it is alright as long as you follow a couple of rules.
Both are valid; let's explore the Dry and Wet methods.
Wild portobello mushrooms can capture a lot of dirt, basically, everything the forest has to offer, including bugs, so it is essential to clean them; however, they should not be soaked.
When I attended the Gastronomy School in Mexico, I asked the Head Chef his opinion on this topic, water or no water?; he was very straight: mushrooms should be washed; Otherwise, that earth will end up on your plate, which can carry infections or forms of food poisoning.
However, you can still use water in different ways to ensure the mushrooms don't absorb any moisture, thus affecting your recipes.
Dry method
When to use: when you will cook the portobello mushrooms anyway, as is the case with this roasted portobello mushrooms recipe, because the heat will kill any unwanted bacteria.
To clean portobello mushrooms, use a dry cloth or paper towel. You may also clean the mushroom with water and a brush but never soak it.
If you are really set on cleaning the whole thing, removing the gills is possible; gently scrape the inner side with a teaspoon after removing the stem. Make sure not to damage them when you are doing this.
Optional: when cleaning medium or large portobello mushrooms, you will notice that the ends of the caps have some loose skin. You can start ripping them off and pulling them out. You will end up with a white portabella, as the brownish color lies on the skin.
There are special mushrooms brushes (affiliate link) (affiliate link) available in stores or online; I like this one since, in a single tool, you have both the mushroom brush and the gills remover. You can also use a soft-bristle toothbrush.
If you've already got a pinprick or two on the cap - don't worry; it's not too big of an issue as long as you don't soak the mushroom.
Wet method
When to use: in recipes such as salads, when you have very dirty mushrooms, or when you plan to eat raw portobello mushrooms.
Soak the portobello mushrooms in a large bowl filled with water very briefly. Wash the mushroom caps delicately with the palm of your hands, removing any pieces of dirt.
Here in Italy, it is very common to get wild mushroom stems that are extremely dirty, but I also find them to be the most delicious. They are not farmed, so they are high in nutrients. This is the case with portobello mushrooms, cremini mushrooms, and also pioppini mushrooms.
I use this method often, soaking the portobello mushrooms in water will help dissolve dirt.
The Keyword here is Briefly; the intention here is not to leave the mushrooms soaking but to wash them actively and remove them from the water. Then pad-dry with a kitchen cloth or paper towel, removing any excess water.
❓ 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.
📚 Mouthwathering mushroom recipes
If you like baked portobello mushrooms, I am sure you will enjoy this herb stuffed pioppini mushrooms recipe, also on this site.
In this Stuffed Onions recipe, we used the mushrooms the other way around. They become the filling for these delicious onions, cooked and baked in white wine.
Mushrooms make sumptuous fillings, and if you have been reading us, you might know that our Argentinean ties make us empanadas lovers, and our Mushrooms Empanadas recipe, made with homemade empanada dough, is a great application for this fantastic healthy food.
Last but not least, Mushrooms make great 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 mushroom risotto, white polenta, or air-fried with a marinade.
Also, mushrooms have anti-cancer, anti-cholesterol, and anti-allergic properties, making them a great addition to our diets. (1)
⭐ If you try this vegetarian stuffed portobello mushrooms, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
📋 Recipe
Recipe for Portobello Stuffed Mushrooms | Vegan and Gluten-Free
Equipment
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.
Affiliate Disclaimer
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.
Maria Pasceri says
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 says
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 says
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 says
Hey, it never occurred to me to use tofu for our portobello's stuffing! Great stuff, thanks for your review!
Andrea says
I am loving these flavor packed stuffed portobello mushrooms. They are perfect for my family.