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A fork cutting through a vegan stuffed portobello mushroom topped with breadcrumbs.

Vegan Stuffed Portobello Mushrooms

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serving Size: 6
Author Puja Verma
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DESCRIPTION

This vegan stuffed portobello mushroom is one of the best appetizers or sides. It's stuffed with creamy vegan soft cheese infused with sautéed veggies, Italian herbs, and topped with a crispy seasoned panko mixture. The combination of spicy, creamy cheese filling, and panko creates a blend of flavors and textures you won’t be able to get enough of. Serve it hot out of the oven with a side of fresh greens.

INGREDIENTS
  

  • 6 whole portobello mushrooms
  • 6 ounces vegan soft cheese
  • 2 cup cremini mushrooms diced
  • ½ cup onions diced
  • 1 cup red bell pepper diced
  • 1 whole jalapeño diced
  • ½ cup Italian parsley chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup panko bread crumbs
  • 1 teaspoon ground paprika

METHOD
 

To prepare mushrooms:

  • Preheat oven at 420℉. Line a baking sheet with parchment paper.
  • Cleaning the portobello mushrooms with a damp paper towel. Remove stem and gills with a spoon.
  • Gently coat the mushrooms with oil, sprinkle with salt and place them on the baking sheet stem side up.

To prepare filling:

  • Wash and pat dry all the veggies. Dice them all up in small pieces.
  • Heat oil in a skillet over medium heat. Sauté onions, jalapeños and garlic till onions are translucent.
  • Add mushrooms, red bell peppers, oregano, and salt. Cook for 5 minutes on medium heat till all the liquid from the mushrooms evaporates.
  • Transfer the cooked veggies into a bowl and mix in the vegan soft cheese. Set aside.

To prepare topping:

  • Place the panko breadcrumbs, oil, paprika, and parsley into a bowl. Mix together till all the oil is incorporated. Set aside.

To assemble vegan stuffed portobello mushrooms:

  • Spoon the vegan cheese and veggie filling evenly into each mushroom.
  • Generously top them off with the panko breadcrumb mixture.
  • Bake in the oven for 15-20 minutes.

NOTES

  • 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.

NUTRITION

Calories: 79kcal | Carbohydrates: 15g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Sodium: 474mg | Potassium: 546mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1371IU | Vitamin C: 40mg | Calcium: 44mg | Iron: 1mg
Course: Appetizer, Side Dish
Cuisine: American
Keyword: stuffed vegan portobello mushrooms, vegan stuffed portobello mushrooms
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