Stuffed Portobello Mushrooms | Basic Recipe

Indulge in the delectable world of vegan cuisine with these flavorful stuffed Portobello mushrooms, offering a delightful combination of healthfulness and robust meaty texture. Discover the art of crafting the perfect vegan rendition of this classic dish!

Stuffed Portobello mushrooms are a personal favorite, consistently delivering a scrumptious and fuss-free dining experience. This recipe serves as a versatile canvas for culinary experimentation—feel free to explore a myriad of stuffing options to suit your palate.

Let creativity reign supreme as you mix and match ingredients to concoct unique and savory stuffings. Personally, I’m eager to experiment with a spinach filling, complemented by a tantalizing wine-infused white sauce. Bon appétit!

Tips for the best stuffed Portobello mushrooms

To achieve perfectly baked stuffed Portobello mushrooms, consider the following tips:

• Choose the Right Mushrooms: Select large, firm Portobello mushrooms with smooth caps. Avoid mushrooms with blemishes or signs of decay.
• Clean the Mushrooms Properly: Gently wipe the mushrooms with a damp paper towel to remove any dirt or debris. Avoid washing them as they can absorb excess moisture.
• Remove the Gills and Stems: Carefully remove the gills and stems from the mushrooms using a spoon or knife to create space for the stuffing. Be cautious not to tear the mushroom caps.
• Prepare the Stuffing: Choose a flavorful stuffing mixture that complements the earthy flavor of the mushrooms. Popular options include breadcrumbs, herbs, diced vegetables, vegan cheese, and cooked grains or legumes, or simply the sauteed stems with some onion and garlic. Ensure the stuffing is well-seasoned for maximum flavor.

• Generously Fill the Mushrooms: Stuff the mushroom caps with the prepared filling, pressing it gently to ensure it fills the cavity without overflowing.
• Top with Toppings (Optional): Consider adding toppings such as cheese, breadcrumbs, or chopped herbs for added flavor and texture.
• Bake at the Right Temperature: Place the stuffed mushrooms on a baking sheet lined with parchment paper or lightly greased foil. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes or until the mushrooms are tender and the filling is heated through.
• Keep an Eye on Them: Avoid overcooking the mushrooms, as they can become soggy. Monitor them closely towards the end of the baking time to ensure they are cooked to perfection.
• Garnish and Serve: Once baked, garnish the stuffed mushrooms with fresh herbs or a drizzle of balsamic glaze for a finishing touch. Serve hot and enjoy!

By following these tips, you can create perfectly baked stuffed Portobello mushrooms that are bursting with flavor.

Portobello mushrooms stuffing ideas

Once you master the basic stuffed mushroom recipe, which uses the mushrooms’ stems and spices, you can also experiment with different stuffings such as:

• Quinoa and Vegetable Medley: Cooked quinoa mixed with sautéed onions, bell peppers, zucchini, and cherry tomatoes, seasoned with garlic, basil, and a dash of balsamic vinegar.
• Spinach and Ricotta: Sautéed spinach mixed with ricotta cheese, garlic, nutmeg, and a sprinkle of nutritional yeast for a creamy and flavorful filling.
• Mediterranean Style: A mixture of chopped Kalamata olives, sun-dried tomatoes, artichoke hearts, roasted red peppers, and pine nuts, seasoned with Italian herbs and olive oil.
• Wild Rice and Mushroom: Cooked wild rice combined with sautéed mushrooms, shallots, thyme, and a splash of white wine for a hearty and earthy stuffing.

• Mexican-Inspired: Black beans, corn kernels, diced tomatoes, jalapeños, cilantro, and vegan cheese seasoned with cumin, chili powder, and lime juice for a zesty and flavorful filling.
• Asian-Inspired: Sautéed shiitake mushrooms, water chestnuts, bamboo shoots, and green onions seasoned with soy sauce, sesame oil, ginger, and garlic for a savory and aromatic stuffing.
• Herbed Couscous: Cooked couscous mixed with chopped fresh herbs such as parsley, cilantro, and dill, along with diced cucumbers, cherry tomatoes, red onion, and a squeeze of lemon juice for a light and refreshing filling.
• Sun-Dried Tomato and Pesto: Chopped sun-dried tomatoes, vegan pesto, toasted pine nuts, breadcrumbs, and nutritional yeast mixed together for a rich and flavorful stuffing with a hint of Mediterranean flair.

Looking for more recipes with mushrooms? Check out these: Mushroom Curry, Mushroom Polenta, Soba Noodles with Mushrooms and Miso-Lime Sauce, Savory Mushroom Rolls.

Basic Stuffed Portobello Mushrooms

Basic Stuffed Portobello Mushrooms is a healthy, vegan recipe, perfect as a side dish!

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Rate

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Choose Serving Size 6

Ingredients 

• 12 Portobello mushrooms large, stems removed and chopped
• 1 red bell pepper sliced
• 1 onion chopped
• 1 bunch dill
• 1 bunch parsley
• 6 cloves garlic mashed
• ½ tsp ground coriander
• 2 tsps thyme
• 2 Tbsps olive oil for lacto-vegetarians – you can use some butter
• ground pepper to taste
• salt to taste

Instructions

• Heat the oil/butter in a saucepan.
• Add chopped mushrooms stems, mashed garlic cloves, chopped onion, pepper, salt, coriander and thyme. Sauté for 5 minutes.
• Remove from heat and add chopped dill and parsley.
• Preheat the oven at 375° F.
• Place the mushrooms in an oven tray.
• Add about 1-1 1/2 tbsp of stuffing / mushroom.
• Garnish with red bell pepper slices.
• Cover the tray with aluminum foil.
• Cook for about 30 minutes.

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