This recipe for vegetarian stuffed portobello mushrooms has been adjusted for a meatless diet without sacrificing any of the delicious taste of a meaty dish.
I love portobello mushrooms in just about any dish that calls for mushrooms. They are hearty, 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 nutrition to the recipe and your family will love the flavor.
The recipe is a keeper! Keep reading to find out how to make the yummy vegetarian stuffing for mushrooms.
Portobello mushrooms are the fully mature version of cremini mushrooms, a family of mushrooms that includes portobello, cremini, and white button mushrooms.
Today, we’ll be stuffing these mushrooms in a vegetarian recipe full of flavor from herbs and vegetables to give them a sweet and savory flavor that is amazing.
Making this vegetarian stuffed portobello mushrooms recipe (with vegan adjustments)
If you are looking for a tasty side dish that the whole family will love, try this meatless stuffed mushroom recipe. Even though the list of ingredients is long, other than the mushrooms, most of the ingredients are common pantry items.
You’ll need the following ingredients:
- Portobello mushrooms – about 5 inches in size
- Spinach leaves
- Shiitake mushrooms
- Sweet peppers
- Spring onions
- Roma tomato
- Garlic
- Parmesan, (Go Veggie brand is a brand for vegans)
- Panko bread crumbs
- White wine
- Dijon mustard (Use normal mustard for vegans)
- Olive oil
- Balsamic vinegar
- Mexican cheese (Go Veggie is a vegan option.)
- Salt and pepper
- Fresh tarragon
Instructions
Start by marinating the mushrooms. Scrape out the gills of the mushrooms and remove the stems.
Mix the mustard, olive oil, and balsamic vinegar in a small bowl and brush it over the underside of the portobellos.
Put the mushrooms in a dish and place them in the fridge to marinate for at least an hour while you make the stuffing.
Preheat the oven to 350° F (176° C).
While the portobellos are marinating, dice the Shitaki mushrooms and other vegetables. Sauté the mushrooms, peppers, spring onions, garlic, and tomatoes in olive oil for about 5 minutes until tender.
Cut the spinach, chiffonade style (narrow strips). Add a splash of white wine to the pan and stir in the spinach. Cook until it has wilted.
Remove the vegetables from heat, stir in Panko bread crumbs, and allow the mixture to cool.
Once fairly cool, add the Parmesan cheese to the cooked vegetables, season with salt and pepper, and stir to combine.
Remove the portobello mushrooms that have been marinating and fill the mushroom caps with the vegetable mixture.
Top the mushrooms with some Mexican cheese and garnish with fresh tarragon.
Place the mushrooms on a baking sheet and cook for 20 minutes, broiling on high for the last 3 minutes, taking care not to let the cheese burn.
Serving the stuffed mushrooms
This dish is very hearty and the vegetable filling gives bulk to the recipe without needing to use ground beef or other meat.
It is full of flavor, has a slightly sweet flavor, packs a nutritious punch, and is perfect for Meatless Mondays.
White wine gives some extra flavor to the recipe and Panko bread crumbs are light and crunchy. They add a great texture to the stuffing.
Share this recipe for vegetable-stuffed portobello mushrooms on Twitter
If you loved these veggie stuffed mushrooms why not 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. I've also included vegan options! Get the recipe on The Gardening Cook. Share on XPin this vegetable-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 stuffed 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
Admin note: this recipe for vegetarian and vegan stuffed portobello mushrooms first appeared on the blog in March of 2013. I have updated the post to add new photos, a printable recipe card with nutritional information, and a video for you to enjoy.
Vegetarian and Vegan Stuffed Portobello Mushrooms
Instead of using ground beef, try stuffing your vegetarian portobello mushrooms with spices, spinach, and vegetables and top them with cheese for a delicious vegetarian option.
I've also included some options to make the dish suitable for vegans, too.
Ingredients
- 2 Portobello mushrooms, stem removed, brown gills scraped out
- 1/4 cup spinach leaves, chiffonade cut
- 4 shiitake mushrooms, diced
- 2 tablespoons of sliced sweet peppers
- 2 tablespoons of spring onions, chopped
- 2 tablespoons of Roma tomatoes, chopped
- 4 cloves garlic, diced
- 2 tablespoons of Parmesan, grated finely (Go Veggie brand is vegan)
- 1/4 cup Panko bread crumbs
- 1 splash of white wine
- 2 teaspoons of Dijon mustard (use normal mustard for vegan)
- 1 tablespoon of olive oil, divided
- 2 tablespoons of balsamic vinegar
- 1/3 cup Mexican cheese (Go Veggie is a vegan option.)
- Dash of salt and pepper
- 1/2 teaspoon of fresh tarragon
Instructions
- Mix together mustard, 1/2 tablespoon of olive oil, and the balsamic vinegar.
- Brush mushrooms with the mixture and put them in a plastic bag to marinate in the fridge for at least an hour.
- Preheat oven to 350 degrees.
- Sauté diced Shitaki mushrooms, peppers, spring onion, Roma tomatoes, and garlic in a remaining 1/2 tablespoon of olive oil for about 5 minutes.
- Add a splash of white wine of your choice, stir in the spinach, and continue to cook until the spinach is wilted.
- Remove from heat, stir in Panko bread crumbs, and allow to cool.
- Once fairly cool, add the Parmesan cheese to the mixture, season with salt and pepper, and stir to combine.
- Remove the Portobello mushrooms from the fridge and assemble by filling the mushroom caps with the vegetable mixture.
- Top the mushrooms with the Mexican cheese and garnish with some fresh tarragon.
- Place mushrooms on a baking sheet and cook for 15 minutes.
- Switch to oven to broil and cook for 3 minutes more.
Notes
Cheese is allowed on vegetarian diets but not on vegan diets. Go Veggie is a brand of Vegan cheese that I recommend.
Dijon mustard has honey in it which is not vegan. Use normal yellow mustard instead.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 275Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 22mgSodium: 503mgCarbohydrates: 23gFiber: 4gSugar: 7gProtein: 12g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.