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!
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!
How to make vegan stuffed Portobello mushrooms
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
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.
This recipe makes approximately 1 quart and can be stored in the refrigerator for up to 2 weeks to be used on baked potatoes, tacos, pizza, 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.
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.
Add another 3-4 tablespoons of 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.
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 the skillet. Then place mushrooms in the pan, stem side down. Cook for about 5 minutes. Flip and cook another 5 minutes.
Fill each mushroom cap with an equal amount of spinach mixture and drizzle the balsamic pan drippings. Drizzle with a few tablespoons of cheese sauce.
Transfer mushrooms to a baking dish and place in the oven at 400°F for approximately 5-8 minutes until the cheese sauce gets bubbly. Serve immediately.
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.
*Originally published March 2015.
Want more mushroom recipes?
For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!
This post may contain affiliate links. Read my full disclosure here.
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
Stuffed Portobello Mushrooms
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
Equipment
Video
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.
Nutrition
Disclaimer
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.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
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
Thank you, Ron, for visiting my blog. I hope you find it helpful and encouraging on your health journey! Welcome! 🙂
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.
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! 🙂
I love all your recipes, and I make this cheese sauce at least once a week. thanks
Thanks so much, Gloria! I may or may not have an addiction to the cheese sauce as well. 😉
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!!
You’re welcome, Suzanne! 🙂
That is absolutely brilliant!! We loved it! We will be adding it to the “favorites” rotation! Thank you
Your family must be mushroom lovers too. Glad that it is now a ‘favorite’ at your house too!
Hi…new to this, so can you please tell me whether the potatoes are to be peeled before cooking for the cheese sauce? Thanks!
Renee- Yes, I would peel the potatoes before cooking to give the cheese sauce a nice creamy texture. Hope you enjoy this recipe!