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.
The recipe is a keeper!
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.
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 sauteed as well. I love them sauteed 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 these veggie 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 of the Go Veggie 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 276 calories and 11 grams of protein.
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 it for side dishes?
Pin this Vegetarian Stuffed Portobello Mushrooms Recipe for later.
Would you like a reminder of this recipe for stuffed portobello mushrooms – vegetarian style? Just pin this image to one of your Vegan boards on Pinterest so that you can easily find it later.
Enjoy stuffed mushrooms? Try one of the recipes for other diets.
- Stuffed Portobello with Kale and Quinoa
- Stuffed Mushrooms with Cheddar Cheese
- Asparagus pepper Stuffed Portobello Mushrooms
- Portobello Mushrooms Stuffed with Laughing Cow Cheese
- 2 Portobello mushrooms, stem removed, brown gills scraped out
- 1/4 cup spinach leaves, chiffonade cut
- 4 shitake mushrooms, diced
- 2 tbsp sliced sweet peppers
- 2 tbsp spring onions
- 2 tbsp chopped Roma tomatoes
- 4 cloves garlic, diced
- 8 tsp Parmesan, grated finely (Go Veggie brand is vegan)
- 1/4 c Panko bread crumbs
- splash of white wine
- 2 tsp Dijon mustard (use normal mustard for Vegan)
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/4 cups Go Veggie Monterrey jack cheese
- dash of salt and pepper
- Fresh tarragon
- Mix together mustard, 1/2 tbsp 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.
- Saute diced mushrooms, peppers, spring onion, Roma tomatoes, spinach, and garlic in a remaining 1/2 tbsp of olive oil for about 5 minutes.
- Add a splash of white wine of your choice and continue to cook til 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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Amount 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.