Recipe for Stuffed Portobello Mushrooms (Vegan)
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 still want something wholesome and homemade.
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Servings: 4 servings
Equipment
- 1 large rimmed baking tray
- 1 large bowl and small bowl
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
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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