Portobello Mushroom Vegan Recipes

Portobello Mushroom Vegan Recipes – A healthy, quick, vegetarian dinner is as easy and delicious as it gets – meet our veggie-rich Portobello Mushroom Fajitas!

Portobello mushrooms are a fantastic “meaty” vegetarian substitute for traditional chicken or beef in these simple, flavorful fajitas. A dip in the lime marinade gives the mushrooms an extra kick of flavor, and the bright peppers and onions add layers of texture to the finished mushroom fajitas. Top the finished fajitas with generous dollops of homemade guacamole and enjoy guilt-free. Meatless Monday has never tasted better!

Portobello Mushroom Vegan Recipes

Portobello Mushroom Vegan Recipes

This healthy fajita recipe is really simple and almost every ingredient comes from the grocery store’s produce aisle—don’t you just love that? It always makes us feel super virtuous to have a rainbow of products in our grocery cart (virtual or otherwise). And you should! Portobello mushrooms are really healthy – they are a good source of copper, potassium, magnesium, zinc and even some B vitamins. If they are grown in sunlight or exposed to UV light – and many portobello mushrooms are – they can also be good source of vitamin D.

Amazing Portobello Mushroom Parmesan

In addition to some flour tortillas and taco seasoning, all you need to make these mushroom fajitas is:

So, like our plain old chicken fajitas recipe, our mushroom version is also essentially a skillet recipe. In other words, this magical dinner recipe is vegetarian AND a one pan meal! HOORAY. Here’s how to make these delicious mushroom fajitas:

Whether you’re looking for a quick meatless Monday recipe or dedicated to a plant-based diet, these five vegan recipes are sure to be new favorites:

Filling and delicious, these vegan fajitas are a surefire hit. If you try them, we want to hear how you like them! Take a photo of your portobello fajitas and tag us on Instagram with @ and #. Happy eating! These vegan stuffed mushrooms are loaded with a healthy filling of chickpeas and spiced vegetables and topped with vegan cheese – for a hearty appetizer, side or light main! Plus, this Stuffed Portobello Mushroom recipe is gluten-free, dairy-free, grain-free, and packed with flavor!

Crabless Vegan Stuffed Mushrooms

Whether you’re vegan or not, mushrooms are a versatile addition to anyone’s kitchen. They’re packed with nutrients, they’re low-budget, low-calorie, flavorful, and they 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!

Instead of the usual popular Greek or Italian stuffing filled with cheese and covered (heavily) in breadcrumbs, these gluten-free stuffed mushrooms are neither country-inspired nor contain bread. Plus, they’re 100% meat-free (yet wonderfully hearty and filling).

The filling combines crushed chickpeas, onions, black pepper, crushed walnuts (or sunflower seeds/pine nuts) and a few herbs and spices – then topped with a vegan cheese sauce. This filling is then packed into large portobello mushrooms. The result is a hearty meal full of vitamin and nutrient rich ingredients and dairy and gluten free!

Portobello Mushroom Vegan Recipes

Plus, the stuffed mushroom recipe is made up mostly of pantry staples and is quick and easy to make. Plus, the results speak for themselves – meat eaters and vegetarians/vegans alike will catch up in seconds!

Air Fryer Portobello Mushrooms

Enjoy this recipe for Stuffed Portobello Mushrooms to create a hearty appetizer/side dish or turn them into a light main dish served alongside a salad. In addition, they are a great addition to any holiday table; Thanksgiving, Christmas, New Year, Easter, etc. I like to serve them as part of an appetizer alongside marinated tofu kabobs, easy bruschetta, vegan dumplings, and croutons/chips with French onion dip and hummus.

Make Ahead: You can prepare these stuffed portobello mushrooms until roasting time and then transfer to the refrigerator and cover with plastic wrap 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 unroasted vegan stuffed mushrooms. Place 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 more) to the baking time.

Store: Any leftovers will keep 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.

Veggie Stuffed Portobello Mushrooms

Reheating: Reheating can slightly “dry out” the mushrooms. I recommend reheating them in the microwave at 30 second intervals, lightly covered with a damp paper towel. Alternatively, bake in a 325F/160C oven with a small pan of water in the oven until warm. You can even reheat them on the stove, in a lightly oiled pan, covered with a lid, until warm.

If you try this simple vegan stuffed mushroom recipe, I would love a comment and a ★★★★★ recipe rating below. Also, please don’t forget to tag me in Instagram or Facebook re-creations with @ and # – I love seeing them.

Nutrition Facts Vegan Stuffed Portobello Mushrooms Amount Per Serving Calories231% Daily Value*Fat13g20%Saturated Fat2g10%Carbohydrates23g8%Fiber6g24%Sugar5g6%Protein9g18%* Percent Daily Values ​​are based on a 2000 calorie diet. These vegan stuffed portobello mushrooms are an easy, delicious and flavorful plant-based dish. They are filling, substantial and a perfect first course. Or serve them as a main course with a salad or vegetables. These gluten-free vegetarian stuffed mushrooms are impressive enough to serve when you’re entertaining, but easy enough to make when you feel like it—no special occasion necessary.

Portobello Mushroom Vegan Recipes

These vegan stuffed mushrooms are perfect as a first course for a special meal. If you’re serving them as an appetizer, then you really don’t need to add anything else to the plate, but a handful of greens like arugula or spinach is a nice touch.

Stuffed Portobello Mushrooms With Crispy Goat Cheese

If you’re serving these vegetarian stuffed portobello mushrooms as a main course, you can pair them with a salad or light vegetables like these roasted radishes. Or for a more decadent vegan meal, serve these gluten-free stuffed mushrooms with this roasted butternut squash with rosemary and garlic.

Portobello mushrooms are my mushroom of choice for this recipe, but you can substitute other types of mushrooms if you prefer. Cremini mushrooms are simply smaller portobellos and taste more or less the same. If you are serving these stuffed mushrooms at a party and prefer to make a version of this recipe that is more of a bite-sized appetizer, then cremini mushrooms are the perfect choice. Just use more of them and divide the filling evenly to fill as many creminis as you can.

These stuffed mushrooms are gluten-free and made with oat flour instead of traditional breadcrumbs. Be sure to buy oat flour that is labeled gluten-free if that is a requirement for you. Or you can substitute gluten-free breadcrumbs in this recipe if you prefer.

The vegan stuffing for these mushrooms is flavored with delicious fresh herbs, garlic and walnuts. I chose to use a combination of fresh basil and parsley because I love the fresh spring flavor they add to this dish. Fresh chives, sage or tarragon would be delicious substitutes.

Vegan Stuffed Mushrooms

If you are not a fan of walnuts, you can replace these stuffed mushrooms with other types of nuts. Almonds, cashews, pistachios, pine nuts or pecans are great alternatives. Or for a nut-free version, you can substitute pumpkin seeds or sunflower seeds.

Start by wiping the mushrooms with a damp paper towel or towel. I don’t recommend rinsing or soaking the mushrooms to clean them because they are too absorbent and will end up getting wet and soft if you submerge them in water.

Carefully remove the stem from the center of each portobello mushroom, then use a spoon to remove the gills from the cap of each mushroom. This step is important because by removing the gills from the mushrooms, you create more room to load all that delicious stuffing. Do not discard the gills as you will soon be adding them to the stuffing mixture.

Portobello Mushroom Vegan Recipes

Then brush the mushrooms with olive oil so that all surfaces that will not be stuffed are covered with oil. Then throw the gills and the rest of the ingredients into a food processor and give it a quick whiz. Divide the stuffing mixture evenly between the six mushrooms so that they are filled but not overflowing with the stuffing.

Stuffed Portobello Mushrooms (best Ever!)

The last step is to bake the vegan portobello stuffed mushrooms on a baking sheet lined with baking paper. When they are done baking, either serve them warm or store them in the fridge in an airtight container for a few days and reheat them before serving.

Leftovers can be stored in an airtight container in the refrigerator for up to three days or in the freezer for up to six months. You can reheat these Vegan Stuffed Portobello Mushrooms in the oven or microwave to your desired temperature.

These caramelized mushrooms are crispy to golden perfection. They have a satisfying, meaty texture and are loaded with flavor.

Or try these vegan mushroom meatballs. They are delicious on their own or served with pasta and marinara sauce.

Portobello Mushroom Fajitas

These vegan stuffed portobello mushrooms are rich, filling and delicious. They’re perfect for entertaining or whenever you’re craving plant-based comfort food. These Vegetarian Stuffed Portobello Mushrooms are also gluten free

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