Vegan Stuffed Portobello Mushrooms

Vegan stuffed portobello mushroom ready to eat.

5 from 2 votes

Vegan Stuffed Portobello Mushrooms

Delicious cheesy and herby stuffed mushrooms that make an elegant appetizer or main dish, depending on the size of the mushrooms you choose!

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Main Course

Cuisine: Vegan

Servings:

Calories: 254kcal

Author: Louise-Claire Cayzer

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 pine nuts
80 g breadcrumbs I like Panko Breadcrumbs the best
35 ml 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

Metric - American

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