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Vegan Stuffed Portobello Mushrooms

This delicious Vegan Stuffed Portobello Mushroom Recipe is loaded with nearly 10 grams of healthy plant-based protein.

Vegan Stuffed Portobello Mushrooms

We love these stuffed Portobello mushrooms because they’re…

  • Bursting with flavor
  • Hearty and filling
  • Nutrient-packed
  • Fresh
  • Herby
  • Satisfying
  • Delicious

This recipe will delight your taste buds with fire-roasted tomatoes, red bell peppers, and white beans, topping a giant meaty Portobello mushroom!

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

How to make vegan stuffed Portobello mushrooms

Heat a skillet over medium heat and add 3-4 Tbsps. of veggie broth, shallots, garlic, and chopped mushroom stems. Cook until caramelized, about 6-7 minutes.

sauteed mushrooms and onions in pan white background

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

Stuffed Portobello ingredients in pan

Add beans, fire-roasted tomatoes, salt, pepper, Italian seasoning, and smoked paprika. Cook approximately 8 minutes on medium heat. Toss in spinach and cook until wilted, approximately 4 minutes.

Spinach smothered portobello mushroom ingredients in pan.
Spinach smothered portobello mushroom ingredients in a pan.

Remove spinach mixture from skillet and set aside in a bowl.

Stuffed Portobellos stuffing in bowl

Add 1/4 cup veggie broth and balsamic vinegar to skillet. Then place mushrooms in the pan, stem side down. Cook for 5-6 minutes. Flip and cook another 5 minutes.

Stuffed Portobellos

Turn skillet off. Fill each mushroom with an equal amount of spinach mixture and drizzle the balsamic pan drippings. Drizzle each with Creamy Vegan Cheese Sauce (recipe below).

Transfer mushrooms to a baking dish and place in oven under the broiler for 2-3 minutes until ‘cheese’ sauce gets bubbly. Serve immediately.

What makes this dish so delicious and healthy is my Creamy Vegan Cheese Sauce.

Ingredients in vegan cheese sauce

Incredibly some of the ingredients used to make the amazing cheese sauce for these stuffed Portobello mushrooms are whole ingredients like:

This recipe makes approximately 1 quart and can be stored in the refrigerator up to 2 weeks to be used on baked potatoes, tacos, lasagna, and so much more!

For those mushroom-lovers out there–like me–this giant meaty Portobello mushroom recipe, drizzled with creamy cheese sauce, is for you!

large portobello mushroom caps on cutting board
Portobello mushroom caps

Other mushroom recipes

Also, try my Portobello Mushroom Burger that can be baked or grilled.

This post may contain affiliate links. Read my full disclosure here.

Stuffed Portobellos

Vegan Stuffed Portobello Mushrooms

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

This delicious, spinach-smothered recipe is loaded with nearly 10 grams of healthy plant-based protein, and it will delight your taste buds with fire roasted tomatoes, red bell peppers, and white beans, topping a giant meaty Portobello mushroom!

Ingredients

  • 8 large Portobello mushrooms, stems removed
  • mushroom stems, chopped
  • 1 shallot, thinly sliced
  • 3 cloves garlic, minced
  • veggie broth
  • 1 small red bell pepper, diced
  • 1 can white beans, rinsed and drained
  • 1/2 can fire roasted tomatoes
  • 8 ounces fresh spinach, or a couple of handfuls
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons Italian seasoning, dry
  • vegan cheese sauce, recipe below
  • salt
  • pepper

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. Heat a skillet over medium heat and add 3-4 Tbsps. of veggie broth, shallots, garlic, and chopped mushroom stems. Cook until caramelized, about 6-7 minutes.
  2. Add another 3-4 Tbsp. veggie broth and red bell peppers and cook another 4 minutes.
  3. Add beans, fire-roasted tomatoes, salt, pepper, Italian seasoning, and smoked paprika. Cook approximately 8 minutes on medium heat. Toss in spinach and cook until wilted, approximately 4 minutes.
  4. Remove spinach mixture from skillet and set aside in a bowl.
  5. Add 1/4 cup veggie broth and balsamic vinegar to skillet. Then place mushrooms in the pan, stem side down. Cook for 5-6 minutes. Flip and cook another 5 minutes.
  6. Turn skillet off. Fill each mushroom with an equal amount of spinach mixture and drizzle the balsamic pan drippings. Drizzle each with Creamy Vegan Cheese Sauce (recipe below).
  7. Transfer mushrooms to a baking dish and place in oven under the broiler for 2-3 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

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

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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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vegan stuffed portobello mushrooms
Healthy and delicious!

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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