stuffed portobello

Portobello mushrooms stuffed with spinach, bell peppers, cheese and marinara sauce – a delicious meatless meal that's low-carb and pretty genius!

Veggie Lasagna Stuffed Portobello Mushrooms

olive oil

baby spinach (chopped)

garlic

onion

red bell pepper

kosher salt

ricotta

parmesan cheese

basil leaves (chopped)

portobella mushroom caps

marinara sauce

mozzarella

Preheat the oven to 400F. Spray a baking sheet with oil.

Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.

Heat a large nonstick saute pan over medium heat, add oil, onion, garlic and red pepper and season with 1/8 tsp salt. Cook until soft, 3 to 4 minutes. Add the baby spinach and saute until wilted, about 1 minute.

In a medium bowl add the ricotta, parmesan cheese and egg, mix well.

Add the cooked vegetables and basil and mix.

Stuff the mushrooms with ricotta mixture and top each with 2 tbsp marinara, 2 tbsp mozzarella.

Bake in the oven for 20 to 25 minutes. Garnish with basil and enjoy!

With only a few simple ingredients, these stuffed mushrooms can be whipped up in no time. Plus, they&#39;re perfect for satisfying your hunger without leaving you feeling weighed down.

Recipe for Portobello Stuffed Mushrooms | Vegan and Gluten-Free

portobello mushrooms (lmedium-arge)

tomatoes (finely chopped)

onion (small, finely chopped)

garlic (minced)

celery (finely chopped)

vegan parmesan cheese

tarragon (dried leaves)

basil (fresh leaves)

parsley (fresh leaves)

salt and pepper

olive oil (extra virgin)

mozzarella cheese

breadcrumbs (gluten-free)

Preheat

Preheat the oven to 350 Fahrenheit (175 ºC).

Prepare

Line a baking sheet with parchment paper and place the mushrooms stalk side up on the baking sheet. Season with salt and pepper and optionally drizzle over a little olive oil.

Bake

Bake mushrooms. Place the baking sheet into the oven and roast for about 15 minutes or until the mushrooms begin to soften.

Make stuffing

Make stuffing. Meanwhile, heat a tablespoon of the olive oil in a saucepan (or use 2 tablespoons of water to make it oil-free). Add the onion, minced garlic, and celery and cook on low heat for 10 minutes or until the vegetables are soft but not brown.

Add remaining dried tomatoes. Stir every few minutes during cooking, add the finely chopped dried tomatoes, and cook for a few more minutes.

Cool down

Remove from the heat and let the mixture cool down.

Season

Season. Add the vegan parmesan cheese, dried tarragon, fresh chopped parsley, and chopped basil. Taste the mix; you can add a little salt, but not too much because the dried tomatoes are usually salty.

Pile up

Pile up the filling on the portobello mushrooms caps and top shredded vegan mozzarella cheese or vegan parmesan cheese.

Return to the oven and cook for about 10 minutes or until the mushrooms are tender.

Serve

Serve. Transfer the stuffed portobello mushrooms to serving plates and garnish with chopped basil serve right away with a green salad.

https://content.jwplatform.com/videos/77aDZWrM.mp4

If you are looking for an easy, delicious, and quick Stuffed Portobello Mushrooms recipe, you found it! See how to make this tasty meal in just a few steps.

Easy Stuffed Portobello Mushrooms

These vegan stuffed portobello mushrooms are filled with a tofu leek filling for the best plant-based dinner recipe!

Vegan Stuffed Portobello Mushrooms

portobello mushroom caps

salt & pepper

avocado oil spray

vegan butter

leek (sliced (about 2 cups))

tofu

thyme

rosemary

parsley

salt (add more or less depending on preference)

black pepper

flax egg (1 Tablespoon (8 grams) ground flaxseed mixed with 3 Tbsp water)

Preheat the oven to 375F and press the tofu between two layers of towels or paper towels to remove any extra moisture.

Then, prep the veggies by dicing the leek, mincing the garlic, finely chopping the rosemary, and removing the stems from the portobello mushroom caps. If desired, you can also scrape out the gills from the inside of the portobello mushrooms. It is also a good idea to make the flax egg at this time and set it aside for later.

Line a baking tray with parchment paper and place the mushroom caps onto the tray, stem side down. Lightly brush or spray the mushroom tops with oil and then sprinkle with salt &amp; pepper to season.

Add the tray of mushrooms to the oven to bake for about 10 minutes until they begin to soften. Then, remove from the oven, flip over, and set aside until the filling is done.

While the mushrooms are baking, make the tofu leek filling. Add the vegan butter to a pan and melt over medium heat.

Once the butter has melted and is bubbling, add in the chopped leeks and minced garlic. Saute for about 2-3 minutes until fragrant.

Crumble the block of tofu into the pan and saute with the vegetables for around 8- 10 minutes or until the tofu begins to crisp up.

Next,  add the breadcrumbs, thyme, rosemary, dried parsley, salt, &amp; pepper to the pan. Saute with the tofu and vegetables for another 1-2 minutes. Then, remove the pan from the heat and stir in the flax egg.

Add the tofu leek filling to the stuffed mushrooms until they are completely full, then add back to the oven to bake for another 12-15 minutes.

Remove the mushrooms from the oven and serve immediately with additional fresh herbs or even vegan parmesan sprinkled on top. Enjoy!

Delicious!  Healthy!  I am now a new fan of tofu!  This recipe is now a 
family favorite.  My friend, who is vegan, absolutely loved it!  
Thank-you Megan!

Just made this and it was super good! I did four mushrooms instead of six but made the same amount of stuffing, and I was able to squish it in and make it all fit. Boyfriend said it was one of his favorite things I’ve made so I’ll definitely be making it again! Thanks for posting!

https://content.jwplatform.com/videos/h37GbjUA.mp4

These Tofu Stuffed Portobello Mushrooms make the perfect plant-based dinner recipe. With a tofu & leek filling, juicy portobello mushrooms, and fresh herbs- this recipe is packed with flavor for a filling vegan dinner recipe.

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Vegan Stuffed Portobello Mushrooms

The most viewed stuffed portobello recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine