These stuffed portobello mushroom caps are meaty and delicious. Serve them as an appetizer or a main vegan protein with some other side dishes.
I love a good savory appetizer that I can serve warm but also holds up for hours during a party. These stuffed mushrooms are also a delight to have leftover!
This recipe uses a vegan parmesan made from nuts and nutritional yeast, so it is gluten free, dairy free and vegan. It’s always smart to have an appetizer that almost anyone can eat and also tastes delicious.
What You’ll Need:
- pecans
- nutritional yeast
- olive oil
- salt
- large portobello mushroom caps
- yellow onion
- garlic clove
- Italian parsley
- basil leaves
- sundried tomatoes
- balsamic glaze (optional)
Making the Recipe:
You’ll start by making the vegan “parmesan”. This is so simple! Put all of the ingredients in a small food processor and blend until it has a fine crumble. Go ahead and taste it and add a little more nutritional yeast or salt to it, if needed.
Next, you’ll want to preheat your oven to 350 degrees Fahrenheit and place a piece of parchment paper on a rimmed baking sheet.
While the oven warms, you can start your prep. Clean the mushrooms with a brush or paper towel. Rub a little oil over meaty side of the mushroom and place them on the parchment paper. Drizzle a bit more oil over the top of the mushrooms and then bake them for 15 minutes.
While the mushrooms bake, dice the onion and sundried tomatoes and mince the herbs and garlic.
Then, saute the onion and the minced garlic in a little olive oil in a skillet over medium high heat. Add in the sundried tomatoes and let them get warm.
Add in the fresh herbs and 1 Tbsp. of the vegan parmesan until fragrant.
Once the mushrooms are done baking for the first 15 minutes, stuff them with the vegetable and parmesan mixture and top them off with some extra vegan parmesan. Bake them for another 15 minutes.
If you are using large mushroom caps, I find it works best to cut them into quarters for bite-sized pieces. You could also choose to use smaller mushrooms, but prepare for some additional prep time to stuff all of them.
Stuffed Portobello Mushroom Caps (GF, DF, V)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 large mushroom caps 1x
- Method: stovetop and oven
- Diet: Gluten Free
Description
These stuffed portobello mushroom caps are meaty and delicious. Serve them as an appetizer or a main vegan protein with some other side dishes.
Ingredients
For the Vegan “Parmesan” Cheese:
- 1/2 cup raw pecan halves
- 1 Tbsp. nutritional yeast
- 1/2 Tbsp. olive oil
For the Stuffed Mushrooms:
- 2 large portobello mushrooms, cleaned
- 2 Tbsp. olive oil (organic extra virgin and cold pressed)
- 1/4 cup yellow onion, diced
- 1/4 cup Italian parsley, chopped
- 3/4 cup basil leaves, chopped
- 1/4 cup sundried tomatoes in oil, drained and diced
- 1 clove garlic, minced
- 2 Tbsp. vegan parmesan crumble, divided
- Balsamic glaze, for drizzling
Instructions
- Combine all of the ingredients for the parmesan crumble in a small food processor. Process until the pecan mixture has a fine crumble. Taste and add more yeast or salt if needed.
- Place a piece of parchment paper on a rimmed baking sheet and preheat your oven to 350 degrees Fahrenheit.
- Clean the mushrooms with a paper towel or fine brush to remove any dirt and remove the stems from the caps. Place them cap side down on the baking sheet and drizzle the inside of each mushroom with a little bit of oil. Bake for 15 minutes.
- While the mushrooms bake, prepare the stuffing for the mushrooms. Dice the onion and chop the herbs. Dice the sundried tomatoes and mince the garlic.
- Warm a skillet over medium high heat. Add 1 Tbsp. of olive oil to the pan and sauté the onion for 3-4 minutes. Add the minced garlic and sauté another minute just until it is fragrant. Stir in the sundried tomatoes and warm another few minutes.
- Add in the herbs & mix until they are just wilted. Stir in 1 Tbsp. of the parmesan crumble.
- When the mushrooms have baked 15 minutes, pull them out of the oven and stuff each mushroom. Top each mushroom with some extra parmesan crumble.
- Bake another 15 minutes until the mushrooms are tender. Drizzle with a little balsamic glaze just before serving.
Notes
- I recommend using a few paper towels to squeeze most of the oil out of the sundried tomatoes, before dicing them. You could use sundried tomatoes without oil too.
- If not eating dairy free or vegan, you can use parmesan cheese in place of the crumble. Top the mushrooms with extra parmesan cheese or gluten free breadcrumbs.
- Instead of using large portobello mushroom caps, you can use the smaller mushrooms. Your prep time will likely be a little bit longer to stuff each of the smaller mushrooms and your cooking time may be slightly shorter.
- Try the vegan parmesan on a Kale salad or keep the leftovers in an airtight container for future use.