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Portobello Stuffed Mushrooms {Vegan}

Piled high with perfectly sauteed onions, garlic, shallots, and fire-roasted tomatoes, these thick and juicy portobello stuffed mushrooms are packed with flavor and absolutely delicious!

large stuffed mushroom cap on cutting board

Loaded with white beans and sauteed vegetables. Drizzled with creamy vegan cheese sauce. These stuffed Portobello mushrooms are an amazing heart-healthy vegan recipe that will delight the whole family!

overhead photo of white plate and blue plate with portobello stuffed mushrooms

How to make vegan stuffed Portobello mushrooms

The first thing you’ll need to do is make the cheese sauce. Normally, I have some of this vegan cheese already on hand because we use it with so many other dishes. If I don’t happen to have some in the refrigerator, there’s likely some in my freezer.

Making the cheese sauce

Making the cheese sauce is as simple as boiling a pot of potatoes, onions, and carrots, adding them to a blender with spices, and blending until smooth.

black cast iron square skillet with 4 portobello caps stuffed with beans and veggies

This recipe makes approximately 1 quart and can be stored in the refrigerator for up to 2 weeks to be used on baked potatoes, tacospizza, and so much more. It also freezes well and will just need to be tossed in the blender for a quick spin after defrosting.

Prepping the mushrooms

The mushrooms need to be the large dinner size and not the smaller ones like my stuffed appetizer mushrooms. Prep the portobellos by washing them and removing the stems, but don’t toss those stems out because we’re going to use them in the stuffing because there are so many health benefits in them.

I also like to remove the gills using a spoon to scrape them out. Though this is optional, I really think it’s worth the few minutes it takes to clean them out to keep this dish from being dark are murky.

portobello mushroom caps on cutting board

Chop up the stems from the mushrooms, shallot, garlic, and red bell pepper and set them to the side.

Add 3 tablespoons of veggie broth, sliced shallots, garlic, and chopped mushroom stems to a non-stick skillet. Sautee until caramelized, about 5 minutes. Add additional veggie broth to keep from sticking if necessary.

sautee pan with mushroom stems, garlic, shallots, and red bell peppers

Add another 3-4 tablespoons veggie broth and red bell peppers and cook another 4 minutes.

Toss in the beans, fire-roasted tomatoes, Italian seasoning, smoked paprika, garlic powder, and salt & pepper, and cook for approximately 5 minutes on medium heat. Toss in spinach and cook until wilted, approximately 3 minutes.

sautee pan with beans, mushrooms, spinach, tomatoes

Remove the mixture from the skillet, pour it into a bowl, and set it to the side while you cook the mushroom caps.

Add 1/4 cup veggie broth and 3 tablespoons balsamic vinegar to skillet. Then place mushrooms in the pan, stem side down. Cook for about 5 minutes. Flip and cook another 5 minutes.

large portobello caps in pan with balsamic vinegar

Fill each mushroom cap with an equal amount of spinach mixture and drizzle the balsamic pan drippings. Drizzle with a few tablespoons of the cheese sauce.

baking pan with 4 stuffed portobello mushrooms

Transfer mushrooms to a baking dish and place in the oven at 400°F for approximately 5-8 minutes until cheese sauce gets bubbly. Serve immediately.

portobello stuffed mushroom with vegan cheese on white plate

Pro tips & substitutions

  • Mushrooms- Large portobello mushrooms are needed for this recipe. Make sure to purchase the dinner size and not the button size.
  • Shallots- If you don’t have shallots on hand, onions or leeks make great substitutions.
  • Beans- There are a number of different types of white beans that work well including northern beans, navy beans, and cannellini.
  • Bell Pepper- If you are not a bell pepper fan, these can be left out completely.
  • Cheese Sauce- It’s a great idea to make the cheese sauce ahead of time and use the extra on any of your favorite dishes like lasagna and tacos.
white plate with a stuffed portobello mushroom and sliced mushrooms on cutting board

*Originally published March 2015.

Want more mushroom recipes?

large stuffed mushroom cap on cutting board

Stuffed Portobello Mushrooms

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Piled high with perfectly sauteed spinach, shallots, and fire-roasted tomatoes, these portobello stuffed mushrooms are packed with flavor and absolutely delicious!

Ingredients

  • 4 large Portobello mushrooms
  • 1 shallot, thinly sliced
  • 3 cloves garlic, minced
  • veggie broth
  • 1 small red bell pepper, diced
  • 1.5 cups cooked white beans, (or 1 can, rinsed & drained)
  • 1 can fire roasted tomatoes with juice (15 oz)
  • 2 cups fresh spinach leaves
  • 3 tablespoons balsamic vinegar
  • 1 tablespoons Italian seasoning
  • 1.5 cups vegan cheese sauce, recipe below
  • 1 teaspoon garlic powder
  • 2 teaspoons smoked paprika
  • 1/4 teaspoon salt & pepper to taste

Creamy Vegan Cheese Sauce

  • 1 cup potatoes, diced
  • 1/4 cup onion, diced
  • 1/4 cup carrots, diced
  • 1 cup broth from cooked veggies
  • 1/2 cup raw cashews or white beans, or 1/4 c cashews + 1/4 cup beans
  • 4 tablespoons nutritional yeast flakes
  • 1 tablespoons lemon juice
  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • pinch paprika
  • 1/2 pinch cayenne pepper (optional)

Instructions

  1. The first thing you'll need to do is make the cheese sauce. Normally, I have some of this vegan cheese already on hand because we use it with so many other dishes. If I don’t happen to have some in the refrigerator, there’s likely some in my freezer. Making the cheese sauce is as simple as boiling a pot of potatoes, onions, and carrots, adding them to a blender with spices, and blending until smooth. See instructions below.
  2. The mushrooms need to be the large dinner size and not the smaller ones like my stuffed appetizer mushrooms. Prep the portobellos by washing them and removing the stems, but don't toss those stems out because we're going to use them in the stuffing.
  3. I also like to remove the gills using a spoon to scrape them out. Though this is optional, I really think it's worth the few minutes it takes to clean them out to keep this dish from being dark are murky.
  4. Chop up the stems from the mushrooms, shallot, garlic, and red bell pepper and set them to the side.
  5. Add 3 tablespoons of veggie broth, sliced shallots, garlic, and chopped mushroom stems to a non-stick skillet. Sautee until caramelized, about 5 minutes. Add additional veggie broth to keep from sticking if necessary.
  6. Add another 3-4 tablespoons veggie broth and red bell peppers and cook another 4 minutes.
  7. Toss in the beans, fire-roasted tomatoes, Italian seasoning, smoked paprika, garlic powder, and salt & pepper, and cook for approximately 5 minutes on medium heat. Toss in spinach and cook until wilted, approximately 3 minutes.
  8. Remove the mixture from the skillet, pour it into a bowl, and set it to the side while you cook the mushroom caps.
  9. Add 1/4 cup veggie broth and 3 tablespoons balsamic vinegar to skillet. Then place mushrooms in the pan, stem side down. Cook for about 5 minutes. Flip and cook another 5 minutes.
  10. Fill each mushroom cap with an equal amount of spinach mixture and drizzle the balsamic pan drippings. Drizzle with a few tablespoons of the cheese sauce.
  11. Transfer mushrooms to a baking dish and place in the oven at 400°F for approximately 5-8 minutes until cheese sauce gets bubbly. Serve immediately.

Creamy Vegan Cheese Sauce

  1. In a medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in the pot and allow to cook until veggies are tender approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
  2. When veggies are tender, drain and place them in a blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.

Notes

Pro tips & substitutions

  • Mushrooms- Large portobello mushrooms are needed for this recipe. Make sure to purchase the dinner size and not the button size.
  • Shallots- If you don't have shallots on hand, onions or leeks make great substitutions.
  • Beans- There are a number of different types of white beans that work well including northern beans, navy beans, and cannellini.
  • Bell Pepper- If you are not a bell pepper fan, these can be left out completely.
  • Cheese Sauce- It's a great idea to make the cheese sauce ahead of time and use the extra on any of your favorite dishes like lasagna and tacos.

Recommended Products

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Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 208Total Fat: 3.1gCarbohydrates: 33.6gFiber: 12.6gProtein: 11.8g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Did you make this recipe?

Please rate and leave a comment because I love hearing from you. Remember SHARING IS CARING!

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stuffed portobello mushroom photo collage

Karen

Sunday 12th of March 2017

That is absolutely brilliant!! We loved it! We will be adding it to the "favorites" rotation! Thank you

EatPlant-Based.com

Monday 13th of March 2017

Your family must be mushroom lovers too. Glad that it is now a 'favorite' at your house too!

Suzanne

Tuesday 20th of September 2016

Thank you so much for this delicious recipe Terri. I find all your recipes amazing and easy to prepare. Thanks again for sharing them. The cheese sauce Yum!!

EatPlant-Based.com

Wednesday 21st of September 2016

You're welcome, Suzanne! :)

Gloria

Wednesday 23rd of September 2015

I love all your recipes, and I make this cheese sauce at least once a week. thanks

Terri

Wednesday 23rd of September 2015

Thanks so much, Gloria! I may or may not have an addiction to the cheese sauce as well. ;)

Janice

Saturday 4th of July 2015

The recipes look wonderful and I look forward to trying them. I was a bit surprised when I hit print on the lasagna recipe and it printed out 10 pages. In future I will do a cut/paste of the directions and transfer to a Word sheet, but might there be a way for your printed copy to perhaps be directions only and one page in length. Just a thought and thank you for the great recipes which I look forward to trying.

Terri

Saturday 4th of July 2015

Hi Janice! I know exactly what you mean about printing so many pages. Unfortunately, since I use a free recipe plug-in with the blog,I haven't found a way to make changes to the printing options. However, once you click 'Print,' your computer should give you a preview and the option as to which pages to print. You can then designate which pages you want. I hope this helps a little, and I really hope you enjoy the lasagna! :)

Ronnie1

Sunday 17th of May 2015

Thanks so much for this delicious sounding recipe. I will certainty make it. I am a newbie to the site and find it very interesting Thank you Ron

Terri

Sunday 17th of May 2015

Thank you, Ron, for visiting my blog. I hope you find it helpful and encouraging on your health journey! Welcome! :)

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