This vegan stuffed mushroom recipe lets you pick 5 different stuffing options based on your savory desires! So mix it up with various vegan stuffed mushrooms with varying stuffing options!
When I want savory, comfort food, I generally think about vegan stuffed mushrooms with various ways to stuff them. I love portobello mushrooms because they are meaty and versatile for cooking. For instance, this vegan stuffed mushroom recipe is perfect for a weeknight meal or a holiday dinner.
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Easily prepped ahead of time, vegan stuffed mushrooms can be made and cooked conveniently. Regardless of the type of stuffing, my vegan stuffed mushrooms hold all the flavors inside their great caps.
For this vegan stuffed mushroom recipe, however, I provide a few options for fillings to give you several meal options in one vegan stuffed mushroom recipe.
Selecting Portobello Mushrooms
When shopping for portobello mushrooms, avoid any spots indicating the beginning of rot. Instead, look for caps that are firm and uniform in color. And look for dry mushrooms, not ones that appear wet or slimy.
For example, I prefer lighter-colored mushrooms instead of darker ones for a more delicate flavor. On the other hand, if you prefer a deeper earthy taste, look for darker mushrooms, but be careful of spots and texture.
Sometimes, a darker mushroom can appear dry, but it may be starting to get slimy, and no one likes slimy.
How to Store Portobello Mushrooms
Once you get the portobello mushrooms home, please place them in the refrigerator in the packaging. But, if you selected the mushrooms yourself, without packaging, do not leave them in a plastic bag.
Plastic bags, for instance, break down the mushrooms causing them to smell and get slimy.
Again, to avoid the slime, place the portobello mushrooms in a paper bag, such as a lunch bag, until ready to use. For the best results, store the mushrooms in a paper bag to prolong freshness when purchased without packaging.
Cleaning and Removing the Gills
To remove the gills, turn the cap over to the open side and carefully remove the gills by scraping the gills with a small spoon. Then, make sure you use minimal water and a paper towel to dry.
Even though the gills are edible, they produce a yucky brown residue that makes a mess of your plate.
Stuffing Options
Summer Vegetable Stuffing (pictured above)
- Zucchini: Zucchini is in season right now, so it’s inexpensive and plentiful.
- Summer Squash: Summer squash is also in season and available this time of year.
- Mushrooms: I used baby portobello mushrooms, diced.
- Garlic: Fresh minced garlic is best if possible.
- White Onion: White onion, although sharp in flavor, caramelizes nicely when sauteed.
- Spinach: I used baby organic spinach.
- Vegan Cream Cheese: I make homemade vegan cream cheese, but store-bought also works.
- Cooked Brown Rice: The rice should be cooked in advance, as it does not cook in the pan with the rest of the vegetables.
- Avocado Ranch Dressing: I drizzled the stuffed mushrooms with a homemade vegan avocado ranch dressing.
- Parsley: I used parsley as a garnish.
Lentil Stuffing
- White Onion: White onion, although sharp in flavor, caramelizes nicely when sauteed.
- Shallot: Shallots also have a mild, somewhat sweet flavor, which is more subtle than the sharp, pungent taste of onions.
- Garlic: Garlic contains antioxidants that support the body’s protective mechanisms against oxidative damage.
- Mushrooms: Yes, mushrooms are part of a stuffing for going inside mushrooms. When diced and sauteed with the other ingredients, it is delicious inside of a larger mushroom.
- Fresh Rosemary: Rosemary is one of the most aromatic herbs and has an equally pungent taste. The flavor is lemony-pine-like and has also been described as minty, sage-like, and peppery.
- Brown Lentils: I love the brown lentils from Trader Joe’s that are pre-cooked and steamed.
Spinach Rice Stuffing
- White Onion: White onion, although sharp in flavor, caramelizes nicely when sauteed.
- Shallot: Shallots also have a mild, somewhat sweet flavor, which is more subtle than the sharp, pungent taste of onions.
- Garlic: Garlic contains antioxidants that support the body’s protective mechanisms against oxidative damage.
- Cooked Brown Rice: Cooked brown rice is delicious as part of this stuffing mixture.
- Mushrooms: Mushrooms are part of a stuffing for going inside mushrooms. When diced and sauteed with the other ingredients, it is delicious inside of a larger mushroom.
- Spinach: Spinach is a super food with numerous nutritional benefits.
Savory Potato Stuffing
- White Onion:White onion, although sharp in flavor, caramelizes nicely when sauteed.
- Shallot: Shallots also have a mild, somewhat sweet flavor, which is more subtle than the sharp, pungent taste of onions.
- Garlic: Garlic contains antioxidants that support the body’s protective mechanisms against oxidative damage.
- Baked Potato: Bake a potato and remove the flesh from inside the potato and discard the skin.
- Parsley: The parsley brings a freshness to the potato mixture.
Making the Stuffing
Regardless of your stuffing choice, each recipe offers a different recipe for vegan stuffed mushrooms. For each recipe:
- Saute diced onion or shallot and garlic.
- Use a small amount of vegetable broth if the vegetables begin to stick.
- Add remaining vegetables and cook for a few more minutes.
- Add the vegan cream cheese (summer vegetable stuffing).
- Add cooked lentils, vegan sausage, rice, or potatoes.
- Add the herbs.
- Stir together until combined.
- Wait until cool to the touch to stuff it into the mushroom caps.
Preparing and Cooking the Stuffed Mushrooms
- Clean the portobello mushrooms and remove the gills, then pre-bake them to remove moisture before stuffing them. So, first, line a baking sheet with a silicone baking mat or parchment paper.
- Next, place the mushrooms, opening down, on a baking sheet. Then, cook in a 300-degree preheated oven for 15 minutes.
- Remove the portobello mushrooms from the oven, place them on a paper towel to cool, and discard the juice from the pan. When cooled, stuff each cap full with the chosen stuffing mixture.
- Now, immediately cook the vegan stuffed mushrooms recipe or put them in the refrigerator for up to a day before cooking.
Recipe FAQs
Dry and wipe washed mushrooms with a paper towel before cooking to keep stuffed mushrooms from getting soggy.
Stuffed mushrooms should not be left out for more than two hours at room temperature. If you want to keep them longer, freeze them in airtight containers or freezer bags.
Preheat the oven to 325 degrees. Place mushrooms on a baking sheet with parchment paper or a silicone mat. Cook for 15-20 minutes, uncovered until heated through.
Tips
- Use the edge of a spoon to remove the gills from the inside of the mushrooms. Avoid breaking through the mushrooms.
- Dry and wipe washed mushrooms with a paper towel before cooking to keep stuffed mushrooms from getting soggy.
- One idea to serve with vegan stuffed mushrooms is butter bean mash with easy no-chicken gravy. Another idea is vegan mashed potatoes or scalloped potatoes.
- Reheated stuffed mushrooms should be left to reach room temperature before storing them. They should be stored in an airtight container and kept in the refrigerator. Stuffed mushrooms can last 3-5 days when properly cooked and stored in the fridge.
- Generally, reheating stuffed mushrooms once or twice should retain their enjoyability, but reheating them too many times can prevent them from becoming dry, chewy, rubbery, or hard.
Explore the variety of stuffing options for this vegan stuffed mushroom recipe!
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📖 Recipe
Vegan Stuffed Mushrooms
This vegan stuffed mushroom recipe allows you to pick your stuffing based on your savory desires! So mix it up, and various vegan stuffed mushroom recipes for weeks.
Ingredients
Summer Vegetable Stuffing
Instructions
Preheat the oven to 300 degrees
Line a baking sheet with parchment paper or a silicone baking mat
Place mushrooms, opening down, on the baking sheet
Baked for 15 minutes
Remove from the oven, place portobello mushrooms on a paper towel, and discard juice from the pan.
Change temperature on the oven to 350 degrees
Now make your chosen stuffing recipe
Stuff the mushrooms, and using your hand, push it into the cap and form a rounded top.
Place on baking she and cook for another 15 minutes until heated through.
Regardless of your stuffing choice, cook as follows:
Saute diced onion, shallot, and garlic
Use a small amount of vegetable broth if the vegetables begin to stick
Add remaining vegetables and cook a few more minutes
Add cooked lentils, vegan sausage, or rice, or potatoes
Add herbs
Stir together until combined
Wait until cool to the touch to stuff the mushroom caps in a skillet, saute onions, garlic, and shallot until browned.
Notes
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- Use the edge of a spoon to remove the gills from the inside of the mushrooms. Avoid breaking through the mushrooms.
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- Dry and wipe washed mushrooms with a paper towel before cooking to keep stuffed mushrooms from getting soggy.
-
- Reheated stuffed mushrooms should be left to reach room temperature before storing them. They should be stored in an airtight container and kept in the refrigerator. Stuffed mushrooms can last 3-5 days when properly cooked and stored in the fridge.
-
- Generally, reheating stuffed mushrooms once or twice should retain their enjoyability, but reheating them too many times can cause them to become dry, chewy, rubbery, or hard.
Nutrition
Calories: 111kcalCarbohydrates: 20gProtein: 9gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gTrans Fat: 0.003gSodium: 14mgPotassium: 754mgFiber: 6gSugar: 6gVitamin A: 7IUVitamin C: 6mgCalcium: 28mgIron: 2mg
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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