Why read: Healthy and easy-to-make vegan stuffed portobello mushrooms that are bursting with flavors and are perfect for any diet! The perfect appetizer that will leave your guests wanting more. Can be made with or without cheese.

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Whether you’re a vegan or just looking to enjoy a delicious meal these healthy and easy stuffed portobello mushrooms will surprise you with how tasty they are!

Plus, they look absolutely stunning on the dinner table.

So they can serve as a delicious appetizer at your next dinner parties. Or a small gathering!

The best part?

They’re a breeze to make!

No need for complicated ingredients or long hours in the kitchen.

In just a few simple steps, you’ll have a mouthwatering dish that will impress your family and friends.

Why You’re Going To Love This Stuffed Portobello Mushrooms Recipe

Packed with flavors and wholesome goodness, these vegan stuffed mushrooms are truly a must-try.

I’m sure you’ll love them because they are:

• super delicious and flavorful,
• easy to make,
• healthy,
• can be eaten on a vegan, vegetarian, keto, or low carb diet,
• gluten-free,
• endlessly customizable,
• beautiful on the plate.

Do You Need to Wash the Mushrooms?

Before starting to cook, you’ll need to clean the mushrooms.

Mushrooms are porous. So when washed they absorb lots of moisture and can become soggy.

It’s a common recommendation to clean the mushrooms by gently wiping them with a damp paper towel or cloth. Or you can also use a soft mushroom cleaning brush to remove any stubborn dirt.

That being said, for me not washing the mushrooms is not an option.

I always wash my mushrooms under running water.

What’s important is to not soak them but quickly wash them one by one under cold running water and then wipe out excess moisture.

Whichever method you choose, make sure you prep the mushrooms before using them in the delicious stuffed portobello mushroom recipe.

Small or Large Portobello Mushrooms?

Mushrooms of any size would do for this recipe.

For bite-size appetizers at your next party choose smaller mushrooms.

Both small and large portobello mushroom caps would work perfectly for your family’s weeknight dinner.

Ingredients Needed for Vegan Stuffed Portobello Mushrooms

• 10-12 portobello mushrooms
• 2 tbsp of olive oil
• 1 small onion
• 5 tsp chopped garlic
• 2 tbsp walnuts
• 2 tbsp dried tomatoes
• 2 tbsp chopped parsley
• 1/4 tsp salt
• 1/4 tsp black pepper

For dressing:

• 3 tbsp chopped parsley
• 1-2 cloves of finely chopped garlic
• 1 tsp lemon zest
• 1 tsp red wine vinegar
• 5 tbsp olive oil
• 1/8 tsp salt
• 1/8 tsp black pepper

Step-by-Step Preparation with Pictures

1. After cleaning the mushrooms, gently remove portobello’s stalks. Finely chop the stalks.

2. Preheat a saucepan to medium heat, add olive oil. Fry the onion and garlic for about 10 min until soft. Add the chopped mushroom stems and fry for another 3-4 minutes.

3. Remove the mixture from the heat and transfer it to a bowl. Add chopped nuts, chopped sun-dried tomatoes, parsley, salt and black pepper.

4. Mix well.

5. Gently stuff the mushrooms with the filling mixture. Arrange the stuffed mushrooms on a baking sheet.

6. Preheat the oven to 350º F (175º C). Transfer the stuffed mushrooms to the oven for 15 min until golden brown.

7. In a separate bowl, mix all ingredients for the dressing.

8. When mushrooms are ready, transfer them to a large plate and pour 1/2-1 tbsp of dressing on each one.

9. As a last step garnish with cherry tomatoes and fresh herbs of your choice (parsley, tarragon, basil, cilantro).

10. Savor every bite! And let me know in the comments how you liked it.

Variation Ideas for Portobello Stuffed Mushroom Recipe

I’m a big fan of mushrooms – as are my husband and kids – so I make this easy recipe quite often. It works well as a side dish to the main course or a nice snack for kids when we have leftovers.

I’ve tried using other veggies and herbs as substitutes and they taste just as good.

This is a great recipe as there are seriously endless possibilities to customize it to your liking or the availability of ingredients.

Some variations to try:

Other veggies – You can substitute dried tomatoes with finely chopped cherry tomatoes or red bell peppers. Other fresh vegetables of your choice would work too. So really don’t be afraid to experiment and find your favorite combination.

Other herbs – No parsley? Use cilantro, instead. Not a fan of cilantro, try green onions, fresh basil, tarragon, or any other herbs you have on hand. These also taste great when spinach stuffed.

Other nuts – My kids love pine nuts so I often use pine nuts or sunflower seeds instead of walnuts.

Serving and Pairing Recommendations

As a Great Vegan Appetizer: Serve these stuffed mushrooms as a hearty appetizer at parties or gatherings. Arrange them on a platter and garnish with cherry tomatoes and fresh herbs for an eye-catching presentation.

With a Side Salad: Pair the stuffed portobellos with a light and refreshing side salad for a balanced vegetarian meal. Or with this vegan stew with dumplings for a filling meal.

Topped with Grated Vegan Parmesan Cheese: If you’re a fan of vegan cheese, sprinkle some on top of the stuffed mushrooms before baking for an extra layer of gooey goodness.

Alongside Roasted Veggies: Roast some colorful vegetables like bell peppers, zucchini, and sweet potatoes. Serve them alongside braised green beans. The combination of flavors and textures will be a hit!

With Garlic Bread: For a comforting and indulgent treat, serve the stuffed mushrooms with some warm garlic bread. It’s the ultimate combination of savory goodness.

Drizzled with Balsamic Vinegar: For a touch of sweetness and acidity, drizzle with some balsamic or soy sauce just before serving.

Storage Tips

To ensure your leftover vegan stuffed portobello mushrooms stay fresh and delicious, here are some helpful storage tips:

1. Refrigerate Promptly: If you have any leftover stuffed mushrooms, refrigerate them promptly after they’ve cooled down. Don’t leave them at room temperature for more than two hours to avoid bacterial growth.
   
2. Store in an Airtight Container: Place the stuffed mushrooms in an airtight container to keep them from drying out and absorbing odors from the refrigerator.
   
3. Consume Within 2 Days: Leftover stuffed mushrooms can be stored in the refrigerator for up to 2 days. Beyond that, their quality might start to decline. So try to finish them the next day.
   
4. Reheat Gently: When reheating, do so gently to avoid overcooking and drying out the mushrooms. If microwaving, cover the mushrooms with a damp paper towel and microwave on high for 1 minute. Alternatively, reheat in the oven or on the stovetop adding a little water and covering with a lid.
   
5. Leftover Stuffing: If you have leftover stuffing, store it in an airtight container in the fridge and use it to make a Korean omelette the next day.

One Last Thing

I hope you give this simple recipe of vegan stuffed portobello mushrooms a try!

They are a flavor-packed delight that’s sure to please both vegans and non-vegans alike at your next party or family dinner. This is one of those vegetarian recipes that a meat-lover would enjoy as well!

Also, try this simple recipe of chicken stuffed crescent rolls as another appetizer.

And these healthy and elegant strawberry yogurt parfaits for dessert.

Your Turn

If you try this recipe, please take a moment to let me know how you liked it by leaving a rating and a comment below on the recipe card.