Vegan Stuffed Portobello Mushrooms

These vegan stuffed Portobello mushrooms are filled with a creamy, lightly spiced sweet potato and lentil mash and topped with crispy breadcrumbs. Vegetarian stuffed Portobello mushrooms are an ideal appetizer for a dinner with friends. Or, serve them as a light main course with a fresh salad and creamy soup.

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• Key Ingredients And Tips
• How To Make Vegan Stuffed Portobello Mushrooms
• Optional Add Ins
• 📖 Recipe
• Comments

If you're a vegan, vegetarian or a flexitarian, you've probably noticed that mushrooms feature in many meatless recipes. That's because their umami flavor and meaty texture make them a perfect substitute for meat. Take my air fried oyster mushrooms recipe where chewy oyster mushrooms make the perfect stand-in for chicken. Or, these crispy mushroom fritters that love to pal around with your favorite aioli.

But, mushrooms can hold their own without being used solely as a vegan meat substitute. In fact, one of the most popular recipes on Daily Dish is sticky shiitake mushrooms. They're also the perfect addition to pastas, salads and soups.

I've been playing around with this stuffed Portobello mushroom recipe for a while, tweaking it to make it perfect, and I'm super excited to share it with you today!

Top Tip: If you love mushrooms, you should check out my 43 Amazing Vegan Mushroom Recipes.

Reasons You'll Love This Recipe

✅These stuffed Portobello mushrooms are vegan and vegetarian friendly, and they're equally as creamy and delicious as the stuffed mushrooms you get in a restaurant.

✅There's no hard to find vegan ingredients in this recipe. In fact, you probably have most of the ingredients in your pantry already.

✅You can easily make them gluten free by using your favorite gluten free breadcrumbs.

✅They make a fantastic appetizer to serve at a party.

✅This recipe is dairy and nut free.

Key Ingredients And Tips

• Puy lentils: You can use lentils that are fresh, canned or in a bag. If you can't find Puy lentils, green lentils will do. Don't use red lentils. They don't hold their shape well enough for this recipe.
• Onion: Choose a sweet yellow onion like a Vidalia onion.
• Portobello Mushrooms: Portobellos are the larger cousin to cremini mushrooms. I've based the filling ratios in this recipe on 6 large Portobello mushrooms, but you can also use smaller mushrooms. You might have some filling left over, which you could use for a tortellini or pasta recipe.
• Tabasco: The Tabasco in this recipe isn't enough to make it spicy, but if you really want a mild dish, reduce the amount you use to ½ teaspoon.
• Balsamic Vinegar: Balsamic vinegar adds a lovely twang to what would otherwise be an umami packed dish. Don't substitute a different kind of vinegar.
• Smoked Paprika: Smoked paprika really brings the lentils and sweet potatoes alive.
• Breadcrumbs: I used standard store bought breadcrumbs, but you could also use Panko breadcrumbs.

How To Make Vegan Stuffed Portobello Mushrooms

• Preheat your oven to 375° F (190° C) Line a baking tray with parchment paper.

• Clean the outside of the sweet potato thoroughly. Prick with a fork 3 or 4 times, and put it on a microwave safe plate. Microwave for 5 minutes. If the sweet potato isn't done cooking in 5 minutes, continue microwaving in 30 second increments.
• Meanwhile, clean the mushrooms with a damp paper towel. Don't wash them directly under water. For more information on how to properly clean mushrooms, see this post: How To Clean Mushrooms.
• Gently scoop out the stems and gills and set them aside to use in the stuffing. Brush the outside of the mushrooms lightly with olive oil and set them on the backing tray, stem side up.

• Heat 1 tablespoon of olive oil in a non-stick skillet and saute your onion for 5 minutes. Finely chop the stems and gills of your mushrooms and add them to the pan. Saute for a further minute.
• Add the lentils, Tabasco, balsamic vinegar and paprika. Scoop out the inside of the sweet potato and add it to the mixture, mashing everything together with the back of a wooden spoon. Stir in 3 tablespoons of the breadcrumbs, reserving the remainder for sprinkling over the top. Season with salt and pepper.

• Divide the mixture between the mushrooms, and bake for 10 minutes.
• Add the remaining breadcrumbs to a small bowl with 2 teaspoons of olive oil. Stir to combine.
• Sprinkle the breadcrumb mixture over the mushrooms and bake for a further 5 minutes, or until the breadcrumbs are toasted and golden.

Optional Add Ins

🧡Add a handful of walnut meat or pine nuts to the lentil and sweet potato mixture for extra crunch.

🧡Toss the breadcrumbs with vegan Parmesan cheese before sprinkling them over the stuffed Portobello mushrooms. Or drizzle in my vegan queso after they've finished cooking.

🧡Use a white potato instead of a sweet potato for the filling.

🧡Instead of mashed sweet potato, fill you Portobello mushrooms with tofu ricotta cheese.

🧡I love the combination of spinach and mushrooms. Add some fresh spinach to the lentil mixture for a nutrient boost.

Frequently Asked Questions

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📖 Recipe