A decadent appetizer or unique side dish, these Vegan Stuffed Portobello Mushrooms will be a crowd pleaser. Stuffed with a plant-based mixture of cream cheese, walnuts, and mushrooms. Gluten-free and oil-free!
Move aside regular stuffed mushrooms. We're going BIG today. Portobello mushrooms.
These shrooms take the word "appetizer" to a whole new level.
I'm still calling these stuffed portobellos an appetizer. Because I think they would make a delicious vegan option for a super bowl party or other get-together. You can serve them whole, or cut them into halves or quarters to make more portions.
These vegan stuffed portobello mushrooms are a plant-based version of classic stuffed mushrooms. Usually, stuffed mushrooms are filled with cream cheese and (more) mushrooms.
So that's what I did here, with portobellos!
Step 1. Preheat the oven to 350°F.
Step 2. Use a damp paper towel to clean the mushrooms. Remove the stems of all the mushrooms and set aside.
Step 3. Finely chop the stems and two of the portobello mushroom, reserving the remaining 6 for stuffing.
Step 4. Heat the chopped mushroom stems, onion, and garlic in a skillet over medium heat until the mushrooms are soft and release their liquid, about 5 minutes.
Step 5. Add the walnuts and heat for another 3-5 minutes.
Step 6. Remove from the heat and stir in the cream cheese, parsley, nutritional yeast, onion powder, salt, liquid smoke, black pepper, and cayenne.
Step 7. Portion the filling mixture evenly into each of the remaining six mushrooms. Sprinkle with the breadcrumbs. Place on the baking sheet and bake for 20-25 minutes, until the mushrooms start to release their juices.
Step 8. Garnish with chopped fresh parsley. Enjoy!
You can find portobellos at most mainstream grocery stores. They can be found near the other mushrooms in packages of 3-4.
Portobellos are rich, meaty, and umami. They have a tougher texture than regular white mushrooms, and are more flavorful.
Yes - stuff them and then place them mushroom-side down on the grill. Heat on a closed grill for 7-10 minutes.
If you have leftovers, store them in an airtight container in the refrigerator. They'll last up to a week.
I would recommend keeping the breadcrumbs, cream cheese, extra mushrooms, and onion to keep the same texture. But feel free to get creative!
Thank you God for these stuffed mushrooms. We are grateful for this food and the people we are enjoying it with. Amen.
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A decadent appetizer or unique side dish, these Vegan Stuffed Portobello Mushrooms will be a crowd pleaser. Stuffed with a plant-based mixture of cream cheese, walnuts, and mushrooms. Gluten-free and oil-free!
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