A decadent appetizer or unique side dish, these Vegan Stuffed Portobello Mushrooms will be a crowd pleaser. Stuffed with a plant-based mixture of cream cheese, walnuts, and mushrooms. Gluten-free and oil-free!
Move aside regular stuffed mushrooms. We're going BIG today. Portobello mushrooms.
These shrooms take the word "appetizer" to a whole new level.
I'm still calling these stuffed portobellos an appetizer. Because I think they would make a delicious vegan option for a super bowl party or other get-together. You can serve them whole, or cut them into halves or quarters to make more portions.
These vegan stuffed portobello mushrooms are a plant-based version of classic stuffed mushrooms. Usually, stuffed mushrooms are filled with cream cheese and (more) mushrooms.
So that's what I did here, with portobellos!
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Why I love these Vegan Stuffed Portobello Mushrooms
- Dietary needs - these stuffed portobellos are vegan, gluten-free, dairy-free, oil-free, and sugar free
- Vegan version of stuffed mushrooms - this recipe is a whole food plant-based version of classic stuffed mushrooms. Perfect to serve for guests with dietary restrictions
- Great for parties - these shrooms are a stunning appetizer. You can cut them into halves or quarters to feed more people. Or serve them at dinner!
Ingredient Notes & Substitutions
- Portobello Mushrooms: we'll use portobellos in two ways. Six of the mushrooms will be stuffed and the other two (plus the stems) we'll chop and use inside the stuffing. This creates a lovely umami mushroom flavor throughout.
- Yellow Onion: onion adds a sweetness and some texture to the filling
- Garlic
- Walnuts: walnuts add a nice crunch to the filling. Use raw walnuts instead of roasted.
- Vegan Cream Cheese: I love the Miyoko's brand because it's made with just a few simple ingredients and doesn't have any gums or starches
- Chopped Fresh Parsley: fresh parsley helps lighten up the dish. I don't recommend subbing dried
- Nutritional Yeast: nutritional yeast is a spice that adds a cheesy flavor. And it's still completely vegan. Find it in the spice aisle.
- Onion Powder: yes, we're using both onion and onion powder. The combination adds so much flavor
- Kosher Salt
- Liquid Smoke: this is my secret ingredient in many meat recipes that I turn vegan. Liquid smoke adds a smoky flavor and helps deepen the overall flavor of the dish. Find liquid smoke in the grocery store near the condiments
- Black Pepper
- Cayenne: these mushrooms are not spicy, but if you are sensitive to spice, you can omit the cayenne
- Gluten-Free Breadcrumbs: if you aren't gluten-free, feel free to use regular breadcrumbs. These don't need to be "panko" but they can be!
How to make Vegan Stuffed Portobello Mushrooms
Step 1. Preheat the oven to 350°F.
Step 2. Use a damp paper towel to clean the mushrooms. Remove the stems of all the mushrooms and set aside.
Step 3. Finely chop the stems and two of the portobello mushroom, reserving the remaining 6 for stuffing.
Step 4. Heat the chopped mushroom stems, onion, and garlic in a skillet over medium heat until the mushrooms are soft and release their liquid, about 5 minutes.
Step 5. Add the walnuts and heat for another 3-5 minutes.
Step 6. Remove from the heat and stir in the cream cheese, parsley, nutritional yeast, onion powder, salt, liquid smoke, black pepper, and cayenne.
Step 7. Portion the filling mixture evenly into each of the remaining six mushrooms. Sprinkle with the breadcrumbs. Place on the baking sheet and bake for 20-25 minutes, until the mushrooms start to release their juices.
Step 8. Garnish with chopped fresh parsley. Enjoy!
Frequently Asked Questions & Expert Tips
You can find portobellos at most mainstream grocery stores. They can be found near the other mushrooms in packages of 3-4.
Portobellos are rich, meaty, and umami. They have a tougher texture than regular white mushrooms, and are more flavorful.
Yes - stuff them and then place them mushroom-side down on the grill. Heat on a closed grill for 7-10 minutes.
If you have leftovers, store them in an airtight container in the refrigerator. They'll last up to a week.
More stuffing ideas
- Crumbled tempeh
- Coconut bacon
- Small cut broccoli florets or really any chopped vegetable
- Cashews or pecans
- Other types of fresh herbs, like cilantro or basil
I would recommend keeping the breadcrumbs, cream cheese, extra mushrooms, and onion to keep the same texture. But feel free to get creative!
Recipe Prayer
Thank you God for these stuffed mushrooms. We are grateful for this food and the people we are enjoying it with. Amen.
More Vegan Mushroom Recipes
Tried this recipe?
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📖 Recipe
Vegan Stuffed Portobello Mushrooms
Ingredients
- 8 Portobello Mushrooms divided
- 1 Small Yellow Onion diced
- 3 Cloves Garlic minced
- ⅔ Cup Finely Chopped Walnuts
- 8 Ounces Vegan Cream Cheese softened
- 2 Tablespoons Chopped Fresh Parsley + more to serve
- 1 Teaspoon Nutritional Yeast
- 1 Teaspoon Onion Powder
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Liquid Smoke
- ¼ Teaspoon Black Pepper
- ⅛ Teaspoon Cayenne
- ⅔ Cup Gluten-Free Breadcrumbs
Instructions
- Preheat the oven to 350°F.
- Use a damp paper towel to clean the mushrooms. Remove the stems of all the mushrooms and set aside.
- Finely chop the stems and two of the portobello mushroom, reserving the remaining 6 for stuffing.
- Heat the chopped mushroom stems, onion, and garlic in a skillet over medium heat until the mushrooms are soft and release their liquid, about 5 minutes.
- Add the walnuts and heat for another 3-5 minutes.
- Remove from the heat and stir in the cream cheese, parsley, nutritional yeast, onion powder, salt, liquid smoke, black pepper, and cayenne.
- Portion the filling mixture evenly into each of the remaining six mushrooms. Sprinkle with the breadcrumbs. Place on the baking sheet and bake for 20-25 minutes, until the mushrooms start to release their juices.
- Garnish with chopped fresh parsley. Enjoy!
Nutrition
Nutrition information is an estimate.
Cid
Just amazing flavors! I didn't have parsley or bread crumbs in the house, but added some chopped up spinach. Is so good! I may use this base over noodles next time. thank you!!
Elizabeth
Hi Cid! Love the idea of serving this over noodles. So glad you enjoyed!