This recipe for vegetarian stuffed portobello mushrooms has been adjusted for a meatless diet without sacrificing any of the delicious taste.
I love portobello mushrooms in just about any dish. They are hearty and filling and just delicious.
The next time you want something different for dinner, instead of using ground beef, try stuffing your portobello mushrooms with spices, spinach and vegetables. You’ll be adding a dose of goodness to the recipe and your family will love it.
The recipe is a keeper! Keep reading to find out how to make the yummy vegetarian stuffing for mushrooms.
What are portobello mushrooms?
Portobello mushrooms are the fully mature version of cremini mushrooms. a family of mushrooms known as Its name is Agaricus bisporus, that includes portobello, cremini, and white button mushrooms.
When left to grow, cremini mushrooms spread out and develop a large meaty cap.
Portobello mushrooms are also referred to as portabello mushrooms and also portobella mushrooms.
These mushrooms are large and have a large center cavity that is just perfect for stuffing with all sorts of things.
They are a favorite with vegans and vegetarians, because of their meaty texture.
Today, we’ll be stuffing them in a vegetarian recipe that is full of flavor from spices and vegetables but doesn’t need meat or normal cheese to give a great taste.
How do you cook portobello mushrooms?
These mushrooms can be cooked the way any mushroom is cooked, but their larger size makes them perfect for filling.
The large size of portobello mushrooms holds up well on the grill and they can be roasted, or sautéed as well. I love them sautéed with garlic, white wine and parsley.
Making this vegetarian stuffed portobello mushrooms recipe
If you are looking for a quick side dish that the whole family will love, give this vegetarian stuffed mushrooms a try. They are on the table in 30 minutes.
Just mix together the mustard, olive oil and balsamic and brush the mushrooms with it.
A filling of diced mushrooms, peppers, spring onion, Roma tomatoes, spinach and garlic give lots of bulk to the recipe without the need of ground beef or another meat.
White wine gives some extra flavor and Panko bread crumbs are light and crunchy, and give a great texture to the stuffing.
I chose Go Veggie Monterrey Jack Cheese but any vegetarian shredded cheeses work well. They have a great taste that resembles normal cheese but is good for both vegans and vegetarians.
This vegetable stuffed mushroom recipe has 282 calories and 11 grams of protein.
Vegan Adjustments for these stuffed mushrooms
All of the ingredients are suitable for a vegan diet with the exception of the Dijon mustard, which is not allowed since it is honey based. Just substitute normal mustard for the Dijon.
Do you find that you use portobello mushrooms as a meat replacement, or do you keep them for side dishes?
Share this recipe for veggie stuffed portobello mushrooms on Twitter
If you loved these stuffed mushrooms be sure to share the recipe with a friend on social media. Here is a tweet to get you started:
Portobello mushrooms are the perfect vegetable to stuff. Try my vegetarian stuffed mushroom recipe for a great taste and delightful texture. Get the recipe on The Gardening Cook. Click To TweetPin this vegetarian stuffed portobello mushrooms recipe for later
Would you like a reminder of this portobello mushroom vegetarian recipe? Just pin this image to one of your vegetarian boards on Pinterest so that you can easily find it later.
More stuffed mushroom recipes to try
Did you enjoy this veggie stuffed portobello mushroom recipe? Try one of the mushroom recipes for other diets, too.
- Stuffed Portobello with Kale and Quinoa
- Stuffed Mushrooms with Cheddar Cheese
- Asparagus pepper Stuffed Portobello Mushrooms
- Portobello Mushrooms Stuffed with Laughing Cow Cheese
Vegetarian Stuffed Portobello Mushrooms
Instead of using ground beef, try stuffing your portobello mushrooms with spices, spinach and vegetables and top them with Vegetarian cheese.
Ingredients
- 2 Portobello mushrooms, stem removed, brown gills scraped out
- 1/4 cup spinach leaves, chiffonade cut
- 4 shitake mushrooms, diced
- 2 tablespoons of sliced sweet peppers
- 2 tablespoons of spring onions
- 2 tablespoons of chopped Roma tomatoes
- 4 cloves garlic, diced
- 8 teaspoons of Parmesan, grated finely (Go Veggie brand is vegan)
- 1/4 cup Panko bread crumbs
- splash of white wine
- 2 teaspoons of Dijon mustard (use normal mustard for Vegan)
- 1 tablespoon of olive oil
- 2 tablespoons of balsamic vinegar
- 1/4 cups Go Veggie Monterrey jack cheese
- dash of salt and pepper
- Fresh tarragon
Instructions
- Mix together mustard, 1/2 tablespoon of olive oil, and balsamic vinegar.
- Brush mushrooms with mixture and put in a plastic bag to marinate for at least an hour.
- Preheat oven to 350 degrees.
- Sauté diced mushrooms, peppers, spring onion, Roma tomatoes, spinach, and garlic in a remaining 1/2 tablespoon of olive oil for about 5 minutes.
- Add a splash of white wine of your choice and continue to cook till the spinach is wilted.
- Remove from heat and stir in Panko bread crumbs, allow to cool.
- Once fairly cool, add the Parmesan to the mixture and stir to combine.
- Remove Portobello mushrooms from the fridge and assemble by adding mixture from frying pan.
- Top the mushrooms with the Go Veggie Monterrey Jack cheese and garnish with a bit of fresh tarragon.
Place mushrooms on a baking sheet and cook for 25 minutes, broiling on high for the last 5.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 276Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 20mgSodium: 569mgCarbohydrates: 24gFiber: 4gSugar: 7gProtein: 11g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.