Vegan Stuffed Portobello Mushrooms

Try vegan stuffed portobello mushrooms for an elegant and sophisticated dish that’s incredibly simple to make! Soft vegan cheese is combined with sautéed veggies, then topped with a herb-infused panko mixture. This recipe is guaranteed to be a hit at any party or gathering.

Why I love this recipe

• Flavorful & satisfying: The combination of vegan cheese, spices, and panko creates a blend of flavors and textures you won’t be able to get enough of!
• Easy to prepare: With simple ingredients and straightforward steps, even beginners can master this recipe.
• Versatile: It works as a main course, side dish, or appetizer. It’s up to you!
• Diet-friendly: Vegan stuffed portobello mushrooms can fit beautifully into any dietary plan, whether plant-based or not.

Easy vegan stuffed portobello mushrooms

If you’re like me and love stuffed mushrooms, you may have thought going vegan meant missing out on one of the best appetizers and sides. Well, not anymore! These vegan stuffed portobello mushrooms provide all the same great textures and flavors as traditional recipes.

The only big change you’ll find in this version is the cheese component. I’ve swapped dairy-based cheese for vegan-friendly cheese. I promise you won’t even notice a difference in taste or texture!

The cheese filling is infused with sautéed veggies and Italian herbs, then topped with a crispy panko mixture before the mushrooms go into the oven. Once baked, they come out crispy and golden brown on top with a rich, creamy filling texture in each bite!

Ingredients & Substitutions

• Portobellos: Meaty and sturdy portobello mushrooms make the perfect base. If needed, you can substitute them with large cremini mushrooms, also known as baby bellas.
• Vegan soft cheese: Gives the filling a rich, creamy consistency. Feel free to use any type of soft vegan cheese you can find, such as vegan goat cheese, cream cheese, ricotta, or Gournay.
• Cremini mushrooms: Add depth and umami to the filling. You can also include other varieties like shiitake chantarelle, porcini, or button mushrooms.
• Other vegetables: I like to use a blend of white or yellow onion, garlic, red bell pepper, and jalapeños for a savory, spicy element. Feel free to use leeks, spinach, or any other vegetables you have on hand.
• Italian parsley: Also known as flat-leaf parsley, this fresh herb elevates the vibrant Mediterranean flavors. You can also use curly parsley, cilantro, basil, or thyme.
• Herbs & spices: I use dried oregano, salt, pepper, and paprika for my dried herbs and spices. Both regular and smoked paprika are good options. You can also use Italian seasoning if you prefer.
• Panko breadcrumbs: Panko breadcrumbs provide the perfect crunch with their large flakes. I don’t recommend regular breadcrumbs as the texture won’t be the same.

Instructions

• Step 1: Cook the chopped onions, jalapeños, bell peppers, garlic, and cremini mushrooms until tender. Add the oregano, salt, and pepper, stirring to combine. Transfer the cooked veggies to a bowl and mix them with the vegan cheese.

• Step 2: In the meantime, preheat your oven to 420F and combine the panko, oil, paprika, and parsley in a separate bowl to make the topping.

• Step 3: Gently clean the mushrooms by wiping them with a damp paper towel, then remove the stems and gills with a spoon.

• Step 4: Lightly coat the mushrooms with oil and season them with salt. Fill each cap with the vegan cheese mixture, then generously top it with the panko breadcrumbs. Then transfer them to the parchment-lined baking pan and bake for 15-20 minutes until golden.

Storage & Reheating

Keep leftover stuffed vegan portobello mushrooms fresh by following these tips: 

• Fridge: Store the caps in an airtight container for up to 3 days.
• Freezer: I don’t recommend freezing stuffed mushrooms since their texture will change too much once they are thawed.
• Reheating: Warm them in the oven at 350F for 8-10 minutes or until heated through.

Variations

• Spicy: Try adding chili flakes to the filling for a spicy version.
• Nuts: Add finely chopped walnuts or pecans for some extra crunch in the filling. 
• Herb infusion: Experiment with different fresh herbs like rosemary, basil, or thyme.
• Cheesy: Add a sprinkle of vegan Parmesan cheese on top before baking the mushrooms.
• Tex-Mex: Incorporate black beans, corn, and taco seasoning into the filling.

Top tips

• Uniform size: Choose portobello mushrooms of similar sizes so they bake evenly.
• Clean mushrooms gently: Avoid rinsing or soaking them in water to prevent them from becoming soggy. Instead, gently clean your mushrooms with a damp towel.
• Avoid overstuffing: Adding too much filling can cause the mushrooms to flatten during baking or the filling to leak out. Stop when the filling is flush with the mushroom cap. 
• Don’t overcook the mushrooms: Keep an eye on the baking time to prevent the mushrooms from drying out.
• Let them cool before eating: Letting the mushrooms cool for a few minutes allows the flavors to meld together better and prevents any unwanted burns in your mouth!
• Preheat the oven: Always start with a preheated oven for the most consistent results.

FAQ

More side dishes

If you enjoyed these vegan stuffed portobello mushrooms, check out some more of my most popular side dishes:

• Maple Balsamic Brussels Sprouts: A crispy, sweet, and savory side dish.
• Almond Milk Mashed Potatoes: A dairy-free twist on classic mashed potatoes.
• Miso Garlic Green Beans: Tender-crisp green beans packed with umami flavor.
• Vegan Couscous Salad: Refreshing flavors, colorful presentation, and wholesome ingredients.