• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Vegan Larder
  • Recipes
  • Cook Books
  • About
  • Work
  • Nav Social Menu

menu icon
go to homepage
  • Recipes
  • Cook Books
  • About
  • Work
  • Connect with me...

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cook Books
    • About
    • Work
  • Connect with me...

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Mushrooms

    Easy Vegan Stuffed Portobello Mushrooms (Air Fryer or Oven)

    Published: Jan 12, 2022 · Modified: Jan 6, 2023 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 7 Comments

    Jump to Recipe

    These easy Vegan Stuffed Portobello Mushrooms are a firm favorite in my household, and you'll love them too! With a cheesy vegan savory stuffing that's loaded with herbs and pine nuts, these stuffed mushrooms make an elegant main course, or can be sized down for appetizers or even canapes! Even better, they can be made either in the air fryer or oven, so you can enjoy them even more often.

    A close up of the vegan stuffed mushroom. this recipe

    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, especially by my husband! 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 make them again!

    To serve this stuffed portobello mushroom recipe 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 customized 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. If you want a tasty side dish to eat with these mushrooms, why not try these herby Winter Roasted Vegetables

    Jump to:
    • 🍄Key Ingredients
    • 👩‍🍳How-To
    • 🌶 Substitutions and Variations
    • 🥫Storage
    • ❓ FAQ
    • 🥗Serving Ideas & Similar Recipes
    • Love Mushrooms?
    • 📖 Recipe
    • 💬 Comments

    🍄Key Ingredients

    After a bit of experimenting, I've come up with an easy vegan stuffing that is just as deliciously savoury as a traditional cheese-stuffed mushroom. The great thing is that all the stuffing flavours meld into the mushroom as it gets baked in the oven or air fryer.

    Ingredients for stuffed mushrooms.
    1. 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 cremini mushrooms.
    2. Panko Bread crumbs- I love using panko bread crumbs 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.
    3. Nutritional Yeast- this gives the savoury cheesy flavour! Find it at your local health food store or online. You can also use vegan parmesan cheese if you wish.
    4. Pine Nuts- Optional, you could substitute for sunflower seeds or broken-up cashews. I find they add a lovely soft bite.
    5. White Wine or a little vinegar or lemon juice - some acid helps bring out the other flavors and make them sing!
    6. Red Pepper- for colour and a little sweet flavour. Cut up finely and cook along with the onion and garlic.
    7. Onion and Garlic Cloves- mushrooms are magic with an allium, so onions, garlic or a shallot are all lovely.
    8. Fresh Herbs: I like to use fresh or dried thyme, as thyme has a real affinity with mushrooms and maybe some fresh parsley.
    9. Chilli Flakes (optional)- for a little heat.
    10. Olive Oil: Good quality olive oil helps bring the stuffing together as well as adds to the overall flavor profile. You could use vegan butter as well or instead, but I like olive oil the best in this recipe.
    11. Sea Salt and Cracked Black Pepper - to taste.

    For the full quantities, please see the recipe card below. And for some handy substitutions or variations for the filling, check out the substitutions sections below so you can customize the flavors!

    Stuffed Mushrooms on a tray ready to be eaten.

    👩‍🍳How-To

    For full instructions on how to stuff a mushroom, please head to the recipe card below.

    Finely chopped veggies plus the portobello mushrooms with their stems removed.
    The onion, garlic and peppers being cooked, then the breadcrumbs being added to the pan.

    Finely chop onion, garlic & pepper. Remove the stem from the mushrooms and chop.

    In a pan, sautee the onion, garlic & pepper along with the chopped mushroom stems.
    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.

    Drizzling the portobello mushrooms with olive oil before stuffing them.
    Stuffing the mushrooms before putting in the oven.

    Put the mushrooms stem side up on a a parchment paper lined baking tray and drizzle them with a little olive oil.

    Mix fresh parsley and nutritional yeast or vegan cheese 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 on a parchment lined baking tray at 180C/250F for around 20 minutes Alternatively you can cook these stuffed mushrooms in the air fryer, 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. Keep an eye on smaller mushrooms as they might cook faster. They are done when perfectly golden brown on top.

    🌶 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;

    1. Gluten-Free: When making these for coeliac or gluten-sensitive friends I use cooked quinoa in place of the breadcrumbs.
    2. Extra Cheesy: I sometimes grate vegan cheddar or maybe some vegan mozzarella in with the mixture, which is always a crowd pleaser.
    3. Greek: vegan greek 'feta' cheese, dill and extra lemon are a delicious combination, especially in summer
    4. 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.
    5. Semi or Sun-dried Tomatoes- add semi or sundried tomatoes finely chopped to the mixture for extra pizzaz.
    6. Green Onions- replace the regular onion with some spring or green onions.

    Portion Sizes:

    Depending on whether you want to make an intimate dinner for two for Valentine's day, or to serve up as a delicious appetizer or as part of a holiday meal, here are some guidelines to the mushroom size to choose:

    1. Main course: choose one GIANT portobello mushroom per person, about 12-15 cm or two smaller mushrooms. (I tend to make these in the air fryer as there are only two of us)
    2. Starter/Appetizer: Choose mushrooms that are 6-7 cm in diameter and serve one per person. (when serving for 6 or more people I think oven baked is best for space)
    3. 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, which is great for dinner parties or entertaining purposes.

    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

    What kind of mushrooms are best for stuffed mushrooms?

    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.

    I don't want to use wine, what is the alternative?

    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.

    Do I need nutritional yeast in this recipe?

    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.

    Can I make these mushrooms as a canape or appetizer?

    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!

    How long will these store for?

    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!

    Can this recipe be made gluten free?

    You can substitute the breadcrumbs for either gluten free breadcrumbs or cooked quinoa to make gluten-free stuffed mushrooms.

    Can these stuffed mushrooms be cooked in the airfryer.

    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.

    Vegan stuffed mushrooms on a tray with one cut open to show the stuffing.

    🥗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:

    1. Easy Oven Baked Patatas Bravas
    2. Perfect Vegan Garlic Greens Side Dish
    3. High Protein Quinoa Tabbouleh Salad (Gluten Free)
    4. Baked Harissa Mushrooms
    5. Crispy Air Fryer Smashed Potatoes

    Love Mushrooms?

    Why not try some of these other fungi-tastic recipes!

    • A pan of creamy white beans with pan roasted mushrooms and pesto on top.
      Creamy White Beans with Mushrooms & Pesto
    • A bowl of creamy mushroom and chestnut soup ready to eat.
      Creamy Vegan Mushroom and Chestnut Soup
    • A bowl of chestnut and mushroom bourguignon ready to eat.
      Chestnut and Mushroom Bourguignon
    • oyster mushroom burger ready to eat.
      Spicy Crunchy Oyster Mushroom Burger

    If you love this recipe, please share this post with your friends on Pinterest or Facebook, or tag me on Insta! Don't forget to also please comment and star ⭐this recipe too!

    Love & Vegan Yummies, Louise xx (P.S. Follow me on Insta and Tik Tok!)

    📖 Recipe

    Vegan stuffed portobello mushroom ready to eat.

    Vegan Stuffed Portobello Mushrooms

    Louise-Claire Cayzer
    Delicious cheesy and herby stuffed mushrooms that make an elegant appetizer or main dish, depending on the size of the mushrooms you choose!
    5 from 2 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Appetizer, Main Course
    Cuisine Vegan
    Servings 4
    Calories 254 kcal

    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;

    1. Gluten-Free: When making these for coeliac or gluten-sensitive friends I use cooked quinoa in place of the breadcrumbs.
    2. Extra Cheesy: I sometimes grate vegan cheddar in with the mixture.
    3. Greek: vegan greek 'feta' cheese, dill and extra lemon are a delicious combination, especially in summer
    4. 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:

    1. Main course: choose one GIANT portobello mushroom per person, about 12-15 cm or two smaller mushrooms.
    2. Starter/Appetizer: Choose mushrooms that are 6-7 cm in diameter and serve one per person.
    3. 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

    Calories: 254kcalCarbohydrates: 28gProtein: 10gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 295mgPotassium: 866mgFiber: 5gSugar: 7gVitamin A: 156IUVitamin C: 8mgCalcium: 63mgIron: 3mg
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below
    Vegan Stuffed Mushrooms

    More Mushrooms

    • A bowl of mushroom pesto pasta, ready to eat.
      Garlic Mushroom and Pesto Pasta
    • Crispy Air Fried Oyster Mushrooms
    • A vegan mushroom arancini on a plate with a fork.
      Vegan Arancini Balls with Mushrooms (Risotto Balls)
    • A plate of mushroom and pea risotto with extra sauteed mushrooms on top.
      Vegan Mushroom and Pea Risotto

    Reader Interactions

    Comments

      5 from 2 votes (2 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Cate W says

      November 14, 2024 at 8:49 pm

      5 stars
      Absolutely delicious! Served with patatas bravas and kale, chickpea and tahini salad as recommended. Loved it and very easy to do. Looking forward to trying more recipes x

      Reply
      • Louise-Claire Cayzer says

        November 15, 2024 at 10:43 am

        I'm so glad you liked this recipe! It's one of my favorite meals of all time.

        Reply
    2. Toni says

      January 21, 2022 at 12:29 pm

      5 stars
      My family loves stuffed mushrooms and this recipe is a great addition to our favorites!

      Reply
    3. Natalie says

      January 21, 2022 at 12:29 pm

      5 stars
      Such a simple yet delicious vegan dinner idea. I have to give this a try.

      Reply
    4. Amanda Wren-Grimwood says

      January 21, 2022 at 11:58 am

      5 stars
      Can't beat stuffed mushrooms and these look full of great flavours and textures too.

      Reply
    5. Maria San Juan says

      January 21, 2022 at 11:08 am

      5 stars
      This looks so tasty and healthy! I am so excited for this! Thanks for sharing!

      Reply

    Primary Sidebar

    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

    Vegan Air Fryer Recipes

    • Butternut squash halved on a tray stuffed with sage and chickpea stuffing.
      Chickpea and Sage Stuffed Butternut Squash; Air fryer or Oven method
    • Cauliflower and broccoli being served on a plate.
      Air Fryer Broccoli and Cauliflower
    • Vegan Spanakopita Triangles ready to eat.
      Vegan Cheese and Spinach Spanakopita Triangles (Air Fryer or Oven Baked)
    • Plates of roasted tomato and white bean stew ready to eat.
      Roasted Tomato and White Bean Stew

    Tofu Lover? These are for you...

    • A casserole dish with vegan tuna noodle casserole in it ready to eat.
      Vegan Tuna Casserole (Tu-no Noodle)
    • A roasted pumpkin filled with hot cheese dip with a hand reaching in with a corn chip to scoop up some dip.
      Cheesy Pumpkin Dip: Savory & Dairy Free
    • A bowl of zucchini pasta ready to eat.
      Creamy Zucchini Pasta with Lemon Basil Sauce
    • A plate of pasta with a sauce made from blended creamy tofu and sundried tomatoes. There is another plate of pasta in the background, some basil leaves on top of the pasta.
      Creamy Tofu Pasta with Sundried Tomatoes (No cook sauce!)

    Vegan Dinner Inspo

    • 50 vegan asparagus recipes.
      50+ Vegan Asparagus Recipes
    • Collage of 4 recipes suited for a BBQ that are vegan.
      30+Yummy Vegan BBQ Main Recipes
    • A plate of spaghetti with vegan mushroom scallops on top. Next to the plate is a glass of white wine and half a lemon.
      Vegan Scallops with Garlic Pasta (King Oyster Mushroom)
    • A bowl of white bean puttanesca with a few olives on top ready to eat.
      White Bean Puttanesca - One Pot Recipe

    Craving something sweet?

    • Peach and Raspberry Cake with a slice cut on a plate ready to eat.
      Raspberry and Peach Cake- Dairy and Egg Free
    • Sticky Toffee pudding with ice cream and more sauce being poured over it.
      Vegan Sticky Toffee Pudding (Sticky Date Pudding)
    • Vegan Pineapple Upside Down cake ready to slice.
      Easy Vegan Pineapple Upside Down Cake
    • Vegan Cardamom and Spinach cake with lemon buttercream and a candle on the top.
      Vegan Cardamom & Spinach Celebration Cake
    • Rhubarb cake with a slice taken out of it.
      Easy Vegan Rhubarb Cake
    • Delicious Tofu Dessert Recipes

    Recipes you're all loving!

    • A bowl of asparagus and pea pasta salad ready to eat with some lemons in the background and a little jug of extra dressing in the foreground.
      Asparagus & Pea Spring Pasta Salad with Lemon Dressing
    • Cheesy Chickpea flour crackers in a bowl. The crackers are topped with poppy seeds.
      Crispy Chickpea Flour Crackers (with chia & flaxseed)
    • A plate of lentil salad with spiced roasted carrots ready to eat.
      Spiced Roasted Carrot and Lentil Salad
    • A bowl of savoury chickpea granola ready to snack on.
      Savory Chickpea Granola (with flavor variation ideas)

    Lovely Lentils

    • A plate of lentil salad with spiced roasted carrots ready to eat.
      Spiced Roasted Carrot and Lentil Salad
    • A bowl of lentil bolognese with spaghetti.
      Easy Vegan Lentil Bolognese Sauce
    • A bowl of lentil and tomato soup with some vegan cheese sprinkled over it, ready to serve.
      Lentil and Tomato Soup (Lentils Monastery Style)
    • A bowl of swede and carrot soup with a hand scooping up a spoon of soup.
      Classic Swede (Rutabaga) and Carrot Soup
    • Contact Me
    • About Me
    • Privacy Policy, Cookies, Ads & T&C's

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Me
    • My Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • What I Do

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 The Vegan Larder on the Cravings Pro Theme

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.