Vegetarian Stuffed Portobello Mushrooms
These stuffed portobello mushrooms are the perfect meatless entrée. They are savory, flavorful, filling, and sure to satisfy even the meat-lovers!
As a vegetarian, I often crave a “steak and potatoes” type meal without the meat. These stuffed portobello mushrooms are just the dish I need! They are a fantastic main course when served with mashed potatoes and green beans. My meat-eater husband is a huge fan of mushrooms and loves this recipe even more than I do!
Mushrooms are an ideal substitute for meat because of their rich umami flavor and meaty texture. They are absolutely delicious and also pack a nutritious punch!
Mushrooms are delicious in just about any savory meal – like tacos, pasta, stir fries, and burgers – but my favorite way to serve them is stuffed with delicious veggies and cheese.
What to Eat with Stuffed Mushrooms
These stuffed mushroom caps make a great vegetarian main dish. They are best served with a combination of delicious sides, such as:
- Mashed, baked, or au gratin potatoes
- Green salad
- A warm vegetable side, such as green beans or asparagus
- Rolls or garlic bread
- Creamy pasta
Purchasing Portobello Mushrooms
You should be able to find these mushrooms at your local grocery store, but the options can feel overwhelming. Portobello mushrooms (also spelled portabello or portabella), are also referred to as white button, common white, baby bella, or cremini mushrooms.
Most grocery stores sell the large caps as “portobello mushroom caps”, which measure 3-5″ across rather than the baby versions of them which measure 1/2 – 2′ across and often have the stem attached. If you are unable to find the large portobello mushroom caps, smaller mushrooms work too.
Can I make these vegan?
Yes, these stuffed mushrooms are very easy to make vegan! Make sure you are using vegan pesto and substitute the feta for vegan feta or omit the cheese altogether.
How to Wash Mushrooms
Mushrooms are highly absorbent, making washing them a challenge. Some prefer to rub the dirt off without water, usually with a dry or damp paper towel. I often use water, especially with very dirty mushrooms. If you are washing your mushrooms with water, follow these guidelines:
- Don’t wash them early: Mushrooms shouldn’t be washed very long before you are ready to use them. I recommend cooking them within 10 minutes of washing them.
- Use as little water as possible: Don’t soak your mushrooms or run them under water for very long. Turn the faucet on low and run your mushrooms under cold water, scrubbing the dirt off with your hands and removing them from the water as soon as possible.
- Don’t use a scrub brush: mushrooms can’t handle a hearty scrub like potatoes or carrots. Just use your hands to remove the dirt.
Variations
Swap the cheese: The feta adds a saltiness and tangy flavor that I quite enjoy, but there are many other great options. Try this recipe with mozzarella cheese, goat cheese, or parmesan cheese instead.
Try fresh herbs: Instead of the pesto, experiment with some fresh basil, fresh thyme, and/or fresh parsley.
Make them mini: swap out the large portobello caps for smaller mushrooms, with the mushroom stems removed, to make these bite-size. They make a great appetizer or side dish when made this way.
How to Make Stuffed Mushrooms
Bake the Mushrooms
After washing and drying your mushroom caps, it’s time to do the first bake. Rub the mushrooms in a little bit of oil and place them on a lined baking sheet with the gills pointed down. Bake at 400° for 10 minutes, then remove from the oven and mop up any excess water that was released. Don’t overbake; they will be baked again with the filling and you don’t want soggy mushrooms.
Prep the filling
Start by chopping all of your veggies. I like them diced pretty small for this recipe so you get loads of flavor in each bite. Begin sautéing the chopped onion with a drizzle of olive oil until it is translucent. Add the minced garlic and sauté another 1-2 minutes. Next, add the rest of the vegetables, the pesto, the red pepper flakes, and the feta and sauté for a couple minutes. Once the filling is warm and the veggies have become well-mixed, remove from the heat.
Stuff the Mushrooms
Turn the mushrooms gill-side up. Carefully spoon the filling into the mushroom caps, distributing the mixture evenly. Sprinkle the bread crumbs on top, gently pressing down so it sticks to the vegetable mixture.
Bake the Stuffed Mushrooms
Return the mushrooms to the preheated oven and bake for another 10-15 minutes. When the mushrooms are tender, the feta is soft and melty, and the breadcrumbs are golden brown, remove the caps from the oven. Serve Immediately with your favorite sides.
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What Makes this Seasonal for Winter?
I try hard to make my meals with in-season produce as much as possible for my health, connection to nature, and for the environment. Eating seasonally also allows me as a gardener to grow as much of my own food as I can.
These vegetarian stuffed portobello mushrooms are the perfect winter meal because they utilize in-season vegetables, storage vegetables, and canned vegetables. While winter is a season where little is being grown, storage vegetables and preserved vegetables are ideal for filling in the gaps.
Mushrooms are a beautiful winter vegetable that are high in vitamin D, making them a great choice for those months when the sun is scarcely out.
Onions and garlic are considered storage vegetables, which means they can last for many months in the right conditions. Storage vegetables are grown in the summer and fall, then kept for use throughout the winter.
The rest of this dish is made using canned vegetables, which are preserved during their peak season to be eaten later in the year.
As for the pesto, I always make big batches in the summer when basil is plentiful and freeze it in small jars. Alternatively, you can purchase it in jars or grow your own basil indoors.
Try more delicious winter meals:
Vegan Sourdough Banana Pancakes
Vegetarian Stuffed Portobello Mushrooms
These stuffed portobello mushroom caps are the perfect vegetarian entrée. Savory, filling, and easy to make, this healthy meal is perfect for weeknights or fancier dinners.
Ingredients
- 4 whole portobello mushroom caps
- ¼ cup white onion, minced
- 1 15 oz. can of artichoke hearts in water
- 1 12 oz. jar of roasted red peppers
- 2 garlic cloves, minced
- 1 cup spinach, fresh or frozen (if frozen, use less)
- ¼ cup kalamata olives, sliced
- ¼ cup green olives, sliced
- ¼ cup pesto
- 1 tsp red pepper flakes
- ½ cup feta cheese
- ½ cup panko bread crumbs
- Salt and black pepper to taste
- Extra virgin olive oil
Instructions
- Preheat the oven to 400° F. Gently wash and pat dry your mushroom caps. Brush the caps lightly with olive oil and cook, rib side down, on a lined sheet pan in the oven for 10 minutes.
- Drain and chop the artichoke hearts and roasted red peppers. Saute them with the minced onion until the onion becomes translucent.
- Add the garlic, spinach, olives, red pepper flakes, pesto, and feta cheese and continue to cook for 5 - 10 minutes, until the juices have cooked off and the flavors have combined.
- When the mushrooms are finished cooking, remove from the oven and mop up any juice that was released.
- Flip the baked portobello mushrooms over and fill them with the vegetable mixture until you’ve used it all. Sprinkle each cap with panko bread crumbs, pressing down gently to get the bread crumbs to stick.
- Bake the stuffed mushrooms in the oven for another 10-15 minutes, until the feta cheese is melty and the bread crumbs are golden brown.
