One of my very first recipes was for these Vegan Stuffed Portobello Mushrooms, way back in October 2014, and since then they've been a consistent and much-loved recipe in our household. A cheesy vegan savoury stuffing that's loaded with herbs and pine nuts, makes an elegant main course, or can be sized down for appetizers or even canapes! *Update this easy recipe can also be cooked in the air fryer or oven, and I now give options for both.
My husband loves these vegan stuffed mushrooms as much as I do. I always know when a recipe has been a hit with him, because the ingredients will magically appear in our weekly shopping, as a little hint to me to maybe please can you make that again.
To serve these stuffed portobello mushrooms as a main, I like to make them alongside these crispy oven baked 'Patatas Bravas' (which can also be made in the air fryer) and a crunchy salad such as this Kale Salad with Tahini Dressing & Roasted Chickpeas. This recipe is also easily customised to be totally gluten free, meaning you can have a delicious, wholesome dinner for any mushroom lover.
In case you hadn't notice yet, I'm a big fan of mushrooms! They make perfect appetizers, such as this Easy Mushroom Tapenade or Crispy Air Fried Oyster Mushrooms, and they make a lovely addition to mains too, like with this Vegan Smoked Garlic & Wild Mushroom Pasta.
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🍄Key Ingredients
After a bit of experimenting, I've come up with a stuffing that is just as deliciously savoury as a traditional cheese-stuffed mushroom, but that is completely vegan! The great thing is that all the stuffing flavours meld into the mushroom as it gets baked in the oven. You can even cook them in the air fryer!
- Portabella or Baby Bella mushrooms - you can use 1 giant 10-15cm (6") mushroom per person or two smaller 6-7 cm(3" ) diameter mushrooms. Look for mushrooms with a bit of a 'cup' rather than being very flat, as this helps to hold the stuffing in. To make a canape version of these stuffed mushrooms, choose smaller, bite-sized mushrooms.
- Panko Breadcumbs- I love using panko breadcrumbs because they are light and fluffy. You can also use homemade breadcrumbs if you wish. Alternatively to make this recipe gluten-free, use gluten-free breadcrumbs or cooked quinoa.
- Nutritional Yeast- this gives the savoury cheesy flavour! Find it at your local health food store or online.
- Pine Nuts- Optional, you could substitute for sunflower seeds or broken-up cashews. I find they add a lovely soft bite.
- Red Pepper- for colour and a little sweet flavour. Cut up finely and cook along with the onion and garlic.
- Onion and Garlic - mushrooms are magic with an allium, so onions, garlic or a shallot are all lovely.
- Herbs: I like to use fresh or dried thyme, again magic with mushrooms, and maybe some fresh parsley
👩🍳How-To
For full instructions on how to stuff a mushroom, please head to the recipe card below.
Finely chop onion, garlic & pepper. Remove the stem from the mushrooms and chop.
In a pan, sautee the onion, garlic & pepper along with the mushroom stalks.
Add all other stuffing ingredients except the fresh parsley to the pan. Mix well and let the wine or liquid absorb into the breadcrumbs a bit.
Put the mushrooms stem side up on a tray and drizzle them with a little olive oil.
Mix fresh parsley into the stuffing mixture.
Add spoonfuls of stuffing into the mushroom, gently pressing down so the stuffing is packed in but not over stuffed.
Bake in the oven at 180C/250F for around 20 minutes Alternatively you can cook these stuffed mushrooms in the airfryer, at 180C/250F for 12-13 minutes.
HINT: Cook smaller mushrooms for less time, about 10-15 minutes in the oven or 8-10 minutes in the air fryer.
🌶 Substitutions and Variations
I make different variations of this recipe according to what i have to hand in my cupboard and fridge. Here are some of my favourite ways to switch it up;
- Gluten-Free: When making these for coeliac or gluten-sensitive friends I use cooked quinoa in place of the breadcrumbs.
- Extra Cheesy: I sometimes grate vegan cheddar in with the mixture.
- Greek: vegan greek 'feta' cheese, dill and extra lemon are a delicious combination, especially in summer
- Spicy: Extra chilli powder. I sometimes also add a sprinkle of other spice mixtures such as Bharat or fajita, just to switch up the flavours.
Portion Sizes:
- Main course: choose one GIANT portobello mushroom per person, about 12-15 cm or two smaller mushrooms.
- Starter/Appetizer: Choose mushrooms that are 6-7 cm in diameter and serve one per person.
- Canape/Finger food/hor'dourves: Choose bite sized mushrooms that are no bigger than 5cm.
🥫Storage
You can make the stuffing for the mushrooms a day ahead of time, then assemble and cook on the day.
For any leftovers, keep in an airtight container in the fridge for up to 3 days and reheat in the oven or air fryer. I do not recommend freezing these stuffed mushrooms.
❓ FAQ
The large flat cap mushrooms that are sometimes called Portabella or baby bella are perfect. They are in fact the same type of mushroom as chestnut and button mushrooms, just at a different level of growth. You can choose which size works for you.
Use a tablespoon of apple cider vinegar or white balsamic vinegar plus a teaspoon of sugar with some water. This provides sweetness and a bit of a tang to round out the flavours.
You can leave out the nutritional yeast if you like. It adds a yummy cheesy flavour. You could substitute with your favourite plant based cheese or add a teaspoon of miso instead for an umami hit.
Absolutely! Just choose a smaller mushroom that still has some room in it to 'stuff' - about 3cm or 1-2" wide. They won't need as long to cook in the oven so keep an eye on them!
You can make these mushrooms ahead of time and keep in the fridge for up to 3 days. They reheat beautifully so are great for food prep or to have made and ready to go for guests! I do not recommend freezing them!
You can substitute the breadcrumbs for either gluten free breadcrumbs or cooked quinoa to make gluten-free stuffed mushrooms.
Yes you can cook these stuffed mushrooms in the airfryer! Just put it to 180C and cook for 10-15 minutes. You might need to check on them after 8 minutes.
🥗Serving Ideas & Similar Recipes
These yummy vegan stuffed mushrooms go really well with some greens or a salad in summer and maybe some potatoes or roasted veggies. Why not try out some of these recipe ideas:
- Easy Oven Baked Patatas Bravas
- Perfect Vegan Garlic Greens Side Dish
- High Protein Quinoa Tabbouleh Salad (Gluten Free)
- Baked Harissa Mushrooms
- Crispy Air Fryer Smashed Potatoes
📖 Recipe
Vegan Stuffed Portobello Mushrooms
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 8 Portabella Mushrooms (about 4-5 cm wide/3" wide (or 4 extra large 12-15cm/5-6" wide))
- 4 cloves garlic
- 1 onion (or large shallot)
- 1 red pepper
- ½ teaspoon chilli powder (optional)
- 40 g (⅓ cups) pine nuts
- 80 g (¾ cups) breadcrumbs (I like Panko Breadcrumbs the best)
- 35 ml (¼ cups) white wine (or 1 tablespoon cider vinegar, 1 teaspoon sugar and 30ml water)
- 2 tablespoon nutritional yeast
- 1 teaspoon thyme (dried or fresh)
- 3 teaspoon fresh parsley
- 1 tablespoon Olive Oil + extra to drizzle over the mushrooms
- Salt & Pepper to taste
Instructions
- Finely chop the onion, garlic and red pepper.4 cloves garlic, 1 onion, 1 red pepper
- Chop the the stems off the mushrooms & finely dice.8 Portabella Mushrooms
- Preheat the oven to 200°C/400°F/ Gas Mark 6
- Gently sautee the mushroom stems, pepper, garlic & chilli in the olive oil.4 cloves garlic, 1 onion, 1 red pepper, ½ teaspoon chilli powder, 1 tablespoon Olive Oil + extra to drizzle over the mushrooms, Salt & Pepper to taste, 1 teaspoon thyme
- Remove from heat and stir in all other ingredients except the mushrooms and fresh parsley.80 g breadcrumbs, 35 ml white wine, 2 tablespoon nutritional yeast, 40 g pine nuts
- The breadcrumbs will absorb the wine (or water & vinegar) which will help the stuffing stick together. Add in the parsley to the stuffing mixture now.3 teaspoon fresh parsley
- Slick the mushrooms all over with some olive oil & lay on a lined baking tray.1 tablespoon Olive Oil + extra to drizzle over the mushrooms, 8 Portabella Mushrooms
- Generously fill the mushrooms, mounding the stuffing into a dome & packing it in quite firmly.
- To cook in the oven: bake at 180C°/350F° and cook for around 20 mins, or until crispy topped.
- To cook in the air fryer: pre-heat the airfryer to 180C°/350F° and cook for 10-12 minutes or until crispy on top and juicy.
- Serve with salad in summer, or sauteed veggies in winter.
Notes
VARIATIONS:
I make different variations of this recipe according to what i have to hand in my cupboard and fridge. Here are some of my favourite ways to switch it up;
- Gluten-Free: When making these for coeliac or gluten-sensitive friends I use cooked quinoa in place of the breadcrumbs.
- Extra Cheesy: I sometimes grate vegan cheddar in with the mixture.
- Greek: vegan greek 'feta' cheese, dill and extra lemon are a delicious combination, especially in summer
- Spicy: Extra chilli powder. I sometimes also add a sprinkle of other spice mixtures such as Bharat or fajita, just to switch up the flavours.
Portion Sizes:
- Main course: choose one GIANT portobello mushroom per person, about 12-15 cm or two smaller mushrooms.
- Starter/Appetizer: Choose mushrooms that are 6-7 cm in diameter and serve one per person.
- Canape/Finger food/hor'dourves: Choose bite sized mushrooms that are no bigger than 5cm.
Storage
You can make the stuffing for the mushrooms a day ahead of time, then assemble and cook on the day. For any leftovers, keep in an airtight container in the fridge for up to 3 days and reheat in the oven or air fryer. I do not recommend freezing these stuffed mushrooms.Nutrition
Toni says
My family loves stuffed mushrooms and this recipe is a great addition to our favorites!
Natalie says
Such a simple yet delicious vegan dinner idea. I have to give this a try.
Amanda Wren-Grimwood says
Can't beat stuffed mushrooms and these look full of great flavours and textures too.
Maria San Juan says
This looks so tasty and healthy! I am so excited for this! Thanks for sharing!