A longtime favorite in my kitchen, these stuffed portobello mushrooms are a go-to for anyone craving something nourishing, filling, and easy to pull off. The chickpea cauliflower rice stuffing and spicy tamari drizzle come together with minimal prep. And since everything roasts on one pan, it's perfect for busy nights when you want something wholesome and homemade.
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If you're a longtime fan of mushrooms like me, and make creamy mushroom sauce all the time, you're going to love this stuffed portobello mushrooms recipe!
And if you're just trying portobellos for the first time, this easy recipe makes a delicious plant-based main course that feels special enough for a dinner party but simple enough for weeknights. Similar to my potatoes and mushroom soup, and bean and mushroom soup.
I roast the large portobello mushrooms with the cauliflower rice and vegetables on the same sheet pan to make clean-up a breeze. Perfect for dinner or as a side dish, and also makes for a great appetizer if you use smaller mushrooms.
Why You'll Love These Vegan Stuffed Portobello Mushrooms
- Just one-pan: Everything cooks on a baking sheet, both mushrooms and filling for easy prep and cleanup.
- Bold flavor: The spicy tamari sauce brings a punch of flavor that takes those earthy mushrooms from good to great.
- Wholesome and satisfying: Chickpeas, broccoli, and cauliflower make it hearty enough for a main dish.
Jump to:
- Why You'll Love These Vegan Stuffed Portobello Mushrooms
- Vegan Stuffed Portobello Mushroom Recipe Ingredients
- How to Make Dairy Free Stuffed Mushrooms
- Expert Tips for Stuffed Portobello Mushrooms Recipe
- Portobello Stuffed Mushrooms Serving Suggestions
- Storage Tips for Vegan Stuffed Portobello Mushrooms
- Stuffed Mushrooms FAQ
- Sides to Serve With Stuffed Portobello Mushrooms
- 📖 Recipe
- 💬 Comments
Vegan Stuffed Portobello Mushroom Recipe Ingredients
Portobello Stuffed Mushrooms Ingredient Notes
- Meaty portobello mushrooms: Use large portobello mushroom caps, about 4-6 inches wide. Clean them gently with a damp paper towel and remove the stems and gills.
- Balsamic vinegar: Adds a rich flavor and slightly tangy balsamic glaze to the mushrooms as they roast.
- Cauliflower rice: A great low-carb base that roasts beautifully. Fresh or frozen. Swap with cooked quinoa for a different texture.
- Chickpeas: Used as a protein and a meaty texture that soaks up all the flavors.
- Broccoli florets: Adds crunch and color. Chop them small so they roast quickly. Feel free to substitute with chopped bell peppers or zucchini.
- Carrot: Grated carrot brings natural sweetness and a pop of color.
- Tahini: Makes the sauce creamy, earthy, and rich.
- Tamari or coconut aminos: Adds umami depth and keeps it gluten-free.
- Sriracha: For heat! Add more or less depending on your spice preference. Or use your favorite hot sauce or a pinch of red pepper flakes.
- Honey: Balances the heat and saltiness with a touch of sweetness. Swap with maple syrup for a vegan version.
- Toasted sesame oil: Just a little bit gives the sauce a nutty, warm flavor.
- Fresh ginger: Completes the sauce with brightness and zing.
Quick Tip
Cauliflower rice is easy to make with a box grater, or just grab a bag of frozen, just thaw it first. If buying fresh pre-riced cauliflower, give it a quick check, it's best used soon after grating.
How to Make Dairy Free Stuffed Mushrooms
Mushrooms & Filling
Brush mushrooms with balsamic vinegar and place cap-side down on a parchment-lined baking sheet.
Toss cauliflower, chickpeas, broccoli, carrots, garlic, olive oil, and sea salt. Scatter around the mushrooms and bake for 10 minutes in 425°F hot oven.
Make the Sauce
Meanwhile, whisk together the tahini, tamari, sriracha, honey, sesame oil, and ginger in a small bowl. Set aside.
Flip Mushrooms
Remove sheet pan from oven, and dab out any excess liquid in the mushrooms with a paper towel and flip them over. Bake 5 more minutes.
Assemble
Fill each mushroom cap with the cauliflower rice mixture and drizzle with spicy tamari sauce.
Expert Tips for Stuffed Portobello Mushrooms Recipe
- Use a large sheet pan so everything has room to roast without steaming.
- Don't stuff the mushrooms before roasting since baking the filling separately keeps the mushrooms from getting soggy. I learned this one the hard way!
- When cleaning, wipe mushrooms with a damp paper towel instead of rinsing since they love to absorb water.
Portobello Stuffed Mushrooms Serving Suggestions
These stuffed mushrooms are super versatile. Serve them with:
- A crisp mango kale salad for contrast and a bit of crunch.
- Baked Italian wings or salmon romesco for extra protein.
- A side of sweet potato cornbread or tahini bread to scoop up any extra sauce.
- Over brown rice or quinoa to make it extra filling.
Storage Tips for Vegan Stuffed Portobello Mushrooms
- Fridge: Store leftover stuffed mushrooms in an airtight container for up to 3 days.
- Freezer: Freezing is not recommended since the mushroom tend to get mushy, and don't hold up well after freezing.
Stuffed Mushrooms FAQ
Portobellos work best for stuffing, but you can try baby bellas or white button mushrooms for smaller bites.
Go for it! A sprinkle of parmesan cheese or crumbled goat cheese would be delicious on top if you're okay with dairy.
Yes. Prep the filling and clean the caps up to 24 hours in advance. Store separately, then stuff and bake just before serving. If you need to fully bake ahead, reheat at 350°F for 10 to 12 minutes.
Wipe caps clean instead of rinsing, scrape the dark gills if very moist, and pre-bake the caps empty for 8 to 10 minutes. Drain any liquid, then stuff and finish baking. A light brush of olive oil and a sprinkle of salt help concentrate flavor.
Optional. Keeping them adds deeper mushroom flavor and color. Scraping them out makes room for more filling and can reduce moisture. Use a spoon and go gently.
Sides to Serve With Stuffed Portobello Mushrooms
📖 Recipe
Recipe for Stuffed Portobello Mushrooms (Vegan)
Equipment
- 1 large rimmed baking tray
- 1 large bowl and small bowl
Ingredients
Mushroom caps:
- 4 portobello mushrooms stem and gills removed
- 1 tablespoon balsamic vinegar
Cauliflower rice stuffing:
- 3 cups (321 grams) riced cauliflower
- 1 14-ounce can chickpeas drained and rinsed
- 2 ½ cups (150 grams) small broccoli florets
- 1 large carrot grated
- 2 cloves garlic minced
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon fine sea salt
Spicy tamari sauce:
- 3 tablespoons tahini
- 2 tablespoons low-sodium tamari or coconut aminos
- 1 tablespoon sriracha hot sauce
- 1 tablespoon honey
- ½ teaspoon toasted sesame oil
- 2 teaspoons fresh minced ginger
Instructions
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Brush mushrooms with balsamic vinegar and place cap-side down on prepared baking sheet.4 portobello mushrooms, 1 tablespoon balsamic vinegar
- Toss cauliflower rice, chickpeas, broccoli, carrot, garlic, olive oil, and sea salt in a large bowl. Scatter around the mushrooms (don't stuff them yet!). Bake for 10 minutes.3 cups riced cauliflower, 1 14-ounce can chickpeas, 2 ½ cups small broccoli florets, 1 large carrot, 2 cloves garlic, 1 tablespoon extra virgin olive oil, ¼ teaspoon fine sea salt
- While everything bakes, whisk together the tahini, tamari, sriracha, honey sesame oil, and ginger in a small bowl. Set aside.3 tablespoons tahini, 2 tablespoons low-sodium tamari or coconut aminos, 1 tablespoon sriracha hot sauce, 1 tablespoon honey, ½ teaspoon toasted sesame oil, 2 teaspoons fresh minced ginger
- Remove sheet pan from oven, and dab out any excess liquid in the mushrooms with a paper towel and flip them over. Bake 5 minutes more.
- Fill each mushroom cap with the cauliflower rice mixture and drizzle with spicy tamari sauce.
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Notes
- Don't be tempted to rinse the mushroom in water, use a damp paper towel to wipe. Mushrooms are super absorbent and will soak in the water and release it during roasting.
- To remove the gills, use a small spoon and gentle scrape gills from the mushroom cap.
- Store in an airtight container, with or without filling, for up to 3 days. This recipe will not freeze well.
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