Vegan Stuffed Portobello Mushrooms are the perfect main dish for your Thanksgiving feast! They're also ideal for dinner parties and weekend suppers. Stuffed with white beans and spinach, they pack a lot of flavors in one tasty package. This easy recipe is vegan with a gluten-free option.
Vegan Stuffed Portobello Mushrooms
Stuffed mushrooms are a mainstay on my Thanksgiving menu. They're easy to make, but I'll admit that I don't always want to stand there and stuff all of those tiny little criminis, when I know I still have to make creamed kale and mashed squash. That's where large portobellos come in.
Not only do these stuffed portobellos come together quickly, they can take center stage on your plate, both impressing your guests and saving yourself some time in the kitchen.
I like to make these stuffed portobello mushrooms for Thanksgiving and Christmas dinner, but they're also a great light meal for just about any day of the week! Because they're loaded with healthy greens and beans, they're almost a complete meal in themselves. Just serve them alongside a salad or a grain, and dinner is served!
How to Make Vegan Stuffed Portobello Mushrooms
This recipe is easy to make!
- First you brush your mushroom caps with olive oil, balsamic, salt and pepper.
- Then you bake the mushrooms in 400°F for 10 to 15 minutes.
- While the mushrooms are baking, you cook the shallots in oil in a pan over medium high-heat for 5 to 10 minutes, or until they've softened and begun to brown.
- Now you add the garlic and rosemary to the pan and cook for another minute or 2.
- Next you add the vegetable stock and spinach to the pan and cook for another 2 or 3 minutes, or until the spinach wilts.
- Remove the pan from the heat and stir in the beans, parsley, breadcrumbs, nutritional yeast and the remaining sea salt and pepper.
- Stuff the mushroom caps with the bean mixture. If you'd like a little extra crunch, you can sprinkle a little more breadcrumbs and nutritional yeast on top.
- Finally, you bake the mushrooms for another 10 to 15 minutes.
How to Customize Your Vegan Stuffed Portobello Mushrooms
You can easily make this recipe your own!
- Instead of white beans, you can use chickpeas.
- You can use baby kale or arugula instead of spinach.
- To add a little more flavor to your 'shrooms, use seasoned breadcrumbs.
- If you follow a gluten-free diet, make sure your breadcrumbs are gluten-free.
- Instead of shallots, you can use an onion or leek.
Vegan Stuffed Portobello Mushrooms
Ingredients
- 4 large portobello mushrooms stems removed
- 4 teaspoons olive oil divided
- 2 teaspoons balsamic vinegar
- ½ teaspoon sea salt divided
- ½ teaspoon black pepper divided
- 2 medium-sized shallots chopped (about ¼ cup)
- 2 cloves garlic minced
- 1 teaspoon fresh rosemary chopped
- 1 15-ounce can cannellini beans drained and rinsed
- ¼ cup vegetable or mushroom stock
- 2 tablespoons flat-leaved parsley chopped
- 2 cups spinach tightly packed, chopped
- 2 tablespoons breadcrumbs
- 2 tablespoons nutritional yeast
Instructions
- Preheat oven to 375°F.
- Line a baking sheet with parchment paper and place the mushroom caps on it, upside down.
- Whisk together 3 teaspoons olive oil with the balsamic vinegar, ¼ teaspoon sea salt, and ¼ teaspoon black pepper.
- Brush in the mushrooms with the mixture and bake for 10 or 15 minutes, until tender.
- In a large skillet over medium high heat, cook the shallots in the remaining olive oil for 5 or 10 minutes, until slightly brown and fragrant. Add the garlic and rosemary and cook for another minute or two. Stir in the spinach and broth. Remove from heat as soon as the spinach begins to wilt. Mix in the, beans, parsley, breadcrumbs, nutritional yeast and the remaining sea salt and pepper.
- Stuff the mushrooms with the mixture. Sprinkle the tops with a little extra breadcrumbs and nooch if you’d like a little extra crunch. Bake for another 10 to 15 minutes, until heated throughout.
Originally published November 15, 2013. Updated November 10, 2021.
Serve your mushrooms with:
More Mushroom Recipes You Might Like Include:
- Portobello Cheesesteak Sandwiches
- Grilled Portobello Sandwiches with Peaches and Pesto
- Caramelized Onion and Mushroom Tart
- Super Easy Garlicky Stuffed Mushrooms
Julie@teachinggoodeaters
Yum! Those look soooo good! They are making me incredibly hungry and I agree that these could certainly take center stage in a meal!
Dianne
Thank you, Julie!
Bec
Made these the other night with my girlfriend and we loved them! Only thing we will tweak for next time we make them is a bit less rosemary and a bit more balsamic vinegar. We found the rosemary a bit overpowering and we really love balsamic vinegar and would just love to taste it a bit more in the mushrooms. Other than that, we thought this recipe was perfect! Also, since we love mushrooms so much, we might chop up some mushrooms and add it to the stuffing. Can never have too many mushrooms!
Sue Hegle
These look amazing! Quick question it looks like you don’t need to remove the gills is that true?
Dianne
Thank you, Sue! No, I don't remove the gills, but you can if you want.
Cara
These are ridiculously good! Made enough filling for two large portobello mushrooms plus enough for lunch on toast with a salad the next day. Great recipe! Thank you!
Dianne
I'm so happy to hear that!
Larry Underwood
I would like to use your spinach artichoke dip as stuffing for portobello mushrooms. Is there any cooking recommendations that would be different from your other stuffed portobello recipe?
Dianne
Hi, Larry. I've never made the portobellos with any other type of stuffing, so I can't say for sure. I'm guessing the cooking time and temperature should be the same.