Hearty, Wholesome Gluten-Free, Vegan Stuffed Mushrooms
Whether or not you’re vegan, mushrooms are a versatile addition to anyone’s kitchen. They’re packed with nutrients, are low-budget, low-calorie, flavorful, and can be prepared in so many ways! So whether you’re enjoying them as part of a hearty mushroom bourguignon, transforming them into portobello steaks, making a creamy mushroom sauce, or using them to make hearty vegan stuffed mushrooms, there’s no stopping these tasty morsels! Rather than the usual popular Greek or Italian stuffings filled with cheese and topped (liberally) with breadcrumbs, these gluten-free stuffed mushrooms are neither country-inspired nor contain any bread. They are also 100% meat-free (and yet still wonderfully hearty and satisfying). The filling combines smashed chickpeas, onion, pepper, crushed walnuts (or sunflower seeds/pine nuts), and several herbs and spices – then topped off with vegan cheese sauce. This filling is then packed into large portobello mushrooms. The result is a hearty dish packed with vitamin and nutrient-rich ingredients and free of dairy and gluten! Furthermore, the stuffed mushroom recipe is made up primarily of pantry staples and is quick and simple to prepare. Plus, the results speak for themselves – as meat-eaters and vegetarians/vegans alike will reach for seconds! Enjoy this stuffed portobello mushroom recipe to create hearty appetizers/sides, or turn them into a light main served alongside a salad. Plus, they make a great addition to any Holiday table; Thanksgiving, Christmas, New Year, Easter, etc. I love to serve them as part of an appetizer spread alongside marinated tofu kabobs, easy bruschetta, vegan dumplings, and crudites/chips with French onion dip and hummus.
The Ingredients
Mushrooms: I made these as stuffed portobello mushrooms, as they bake well and have excellent surface space for stuffing. Oil: Use any neutral cooking oil – like olive oil, avocado oil, etc. Vegetables: All you need is a small/medium onion (yellow or white works best) and bell pepper. Chickpeas: I used canned chickpeas, rinsed, and drained. You could also use cooked chickpeas (from dried). Spices: I used onion powder, garlic powder, ground cumin, salt, pepper, and chili powder (to taste). Walnuts: For a nut-free version of these vegan stuffed mushrooms, use sunflower seeds or pine nuts. For more flavor, lightly toast them in a dry pan until fragrant before adding to the stuffing. Liquids: You’ll need tomato paste, soy sauce (tamari for GF), balsamic vinegar, and dairy-free milk (any). Vegan cheese sauce: I used my homemade cheese sauce. Alternatively, you can use a ‘melty’ dairy-free cheese of your choice. Fresh herbs: To garnish, I recommend using fresh herbs – there are plenty that will work well with these vegan stuffed mushrooms; scallions, parsley, chives, etc.
Read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
Optional add-ins and vegetarian stuffed mushroom filling variations:
Other vegetables: These stuffed mushrooms are fairly versatile when it comes to veggie fillings. Spinach is a favorite of mine to add to this combination. However, you can experiment with other veggies like corn, peas, shredded carrot, etc. Breadcrumbs: I know, I know, I specifically boast these as a bread-free, gluten-free stuffed mushrooms recipe. However, if you’re breadcrumb crazy, feel free to lightly toast some breadcrumbs (regular or gluten-free) and sprinkle them over the mushrooms before baking. More spice: Sprinkle the stuffed portobello mushrooms with some red pepper flakes for an extra kick.
How to Make Vegan Stuffed Mushrooms?
Step 1: The Pre-prep
First, preheat the oven to 360F/180C and line a baking sheet with parchment paper. Then, clean the mushrooms with a slightly damp paper towel to remove any dirt. Next, remove the stems and finely chop them – then set aside. Transfer the mushrooms to the prepared baking sheet. Next, add the chickpeas to a bowl and mash them with a fork.
Step 2: Prepare the stuffing
Heat the oil in a large skillet over medium heat. Add the finely diced onion, pepper, and all the spices, stir, and cook for 3-4 minutes until the onion is translucent. Then stir in the garlic (minced), mashed chickpeas, and finely chopped walnuts. Next, add the tomato paste, soy sauce (or tamari), balsamic vinegar, and dairy-free milk. Stir to combine. Finally, add the chopped mushroom stems and cook for a few more minutes, stirring occasionally. Then set aside.
Step 3: Fill and bake the stuffed portobello mushrooms
Divide the mixture between the mushrooms until it’s all used. Then, bake the stuffed mushrooms in the oven for 10 minutes, add your vegan cheese and bake for a further 10 minutes. Finally, remove the mushrooms from the oven, garnish them with fresh herbs, and enjoy!
How to Make Ahead and Store Stuffed Mushrooms
Make ahead: You can prep these stuffed portobello mushrooms up until the point of baking and then transfer them to the fridge and cover in cling film or store in an airtight container for up to two days. Bake from chilled, adding an extra minute or two to the oven time. Alternatively, you can freeze the unbaked vegan stuffed mushrooms. Lay in a tray and freeze until solid, then transfer to an airtight container for up to 3 months. Bake from frozen, adding an extra 10 minutes (or so) to the baking time. Store: Any leftovers will store in an airtight container in the fridge for up to three days (and are best enjoyed warm). Refrigerate them within two hours to avoid bacteria. Reheat: Reheating can slightly ‘dry out the mushrooms. I recommend reheating them in the microwave in 30-second intervals, lightly covered with a damp paper towel. Alternatively, bake in the oven at 325F/160C with a small dish of water in the oven until warmed through. You could even reheat them on the stovetop, in a lightly oiled pan, covered with a lid until heated through.
To make a smaller appetizer: You could adjust this stuffed portobello mushroom recipe to use smaller mushrooms (like cremini mushrooms). The exact size will affect how many mushrooms you can stuff. Adjust the baking time until the mushrooms are fully cooked. To avoid ‘soggy’ mushrooms: Don’t submerge them in water to clean them. Instead, use a lightly damp paper towel to wipe away any dirt. For more space for stuffing: You can optionally remove the gills from the portobello mushrooms, too (and add that back into the stuffing). They will come out easily with a spoon. Use a rimmed baking sheet: As the mushrooms can release liquid while cooking, using a rimmed baking sheet ensures easier clean-up. Adjust the seasonings to personal preference: You can adjust any of the seasonings and the spice. The same goes for the amount of garlic used in these vegetarian stuffed mushrooms. Using leftover filling: I rarely have any leftovers. If, for whatever reason, you do, though – then you can use it for other stuffed vegetables, spread it across a vegan omelette, or serve next to the grain of your choice.
More Simple Vegan Side Dishes
Vegan Summer Rolls Vegan Sushi Rolls Carrot Fries (baked or air fried) Vegan Cabbage Rolls Simple Veggie Empanadas Chickpea Tacos Baked Onion Rings
If you try this simple vegan stuffed mushroom recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing them.
