A Stuffed Portabella Mushroom is no stranger to a vegan! They’re juicy, savoury, easy to make and look restaurant quality when plated. Stuff mushrooms make for a perfect plant-based entree when you’re entertaining and would also satisfy any non-vegans!
You may be used to seeing smaller stuff mushrooms as an appetizer but I’m kicking it up a notch and serving it for an entree. Did you know that a Portabella mushroom is actually a large Cremini mushroom? It is a low-fat, low-cholesterol option and is a great source of protein, vitamins and fibre.
Why We Love This Dish
This is one of my favourite dishes to make because it’s low maintenance and quick. This recipe for Stuffed Portobella Mushrooms only takes about 30-minutes and I can customize the filling to anything I want. Try it yourself and maybe get creative with a Mexican flavoured stuffed mushroom or try the flavours of Asia!
Do you know why the mushroom was a hit at the party? Because he was a fun-guy!! Scroll below for a full list of ingredients and instructions to make my Stuffed Portabello Mushrooms and check out my other recipes if you’re on the hunt for more main dish ideas.
PS. If you’re cooking with small mushrooms, I’ve shared how to cook the perfect mushroom.
Scroll below for a full list of ingredients and instructions. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook, Pinterest and Twitter!
Stuffed Portabella Mushroom
- Yield: 2 mushrooms 1x
Ingredients
- 2 large portabella mushrooms
- 2 tbsp olive oil, plus extra for oiling
- ¼ cup of finely diced red onion
- ½ red bell pepper, cored, seeded and diced.
- 1 small zucchini, diced
- 1 tsp of capers
- 2 tbsp of rolled oats
- 1 tbsp fresh chiffonade basil
- 1 tbsp tamari or soya sauce
- 1 lime halved
- Salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees F. Remove the mushroom stems and chop them. Scrape out the gills with a spoon.
- Heat the oil in a medium-sized saucepan and gently sauté the red onion, mushroom stems, red pepper, zucchini, capers and oats until the oats are golden. Stir in the basil, tamari or soya sauce.
- Line a baking sheet with parchment paper. Oil the mushroom caps and put them baking sheet along with the limes.
- Spoon the vegetable mixture onto the mushrooms. Season with salt and pepper.
- Bake for 15-20 mins, until the caps start to soften.
- Serve immediately or on a bed of mix greens.
