Vegan stuffed portobello mushrooms give big flavor payoff with just a few simple, healthy ingredients. Easy to make and great as an appetizer or main dish for #MeatlessMonday or anytime.
Juicy, savory portobello mushroom caps stuffed with a mix of pecans, celery, onion, garlic, bell pepper, a hint of ginger and a few other natural goodies…yum! They’re easy to make and look too inviting to resist.
I came up with this recipe because portobellos have a beautifully rich natural flavor that’s easy to compliment with other natural flavors. I chose crushed pecans as a sort of breadcrumb substitute, and combined them with lightly sauteed aromatics like celery, onion, ginger and garlic to show off the portobello’s savory earthiness. The filing’s looser than it would be if there were breadcrumbs or cheese or something in there, but as long as you’re not trying to travel across country with them they’ll be ok.
I appreciate how easy these are to make, and how pretty they look. I originally made them as a party appetizer, but since then I’ve had them as a main dish with a salad and side of brown rice. Either way they’re lovely.
Eat Healthy Eat Happy
Vegan stuffed portobello mushrooms use simple, natural ingredients to make a big flavor splash. Great as an appetizer or main dish.
10 minPrep Time
15 minCook Time
25 minTotal Time
- 16 oz. small/medium portobello or baby bella mushrooms (20-25, depending on size)
- 1 small onion, chopped well
- 1 small red bell pepper, chopped well
- 1 small stalk celery (green part only), sliced in half and then chopped fine
- 2 cloves garlic, minced
- 1/2 slice fresh ginger, peeled and minced
- 1/2 c pecans, well crushed
- 1 Tbs olive oil
- 1 tsp soy sauce
- fresh ground black pepper to taste
- Heat the oven to 350. Line a baking sheet with parchment paper. Pop the stems out of the mushrooms and arrange the caps on the baking sheet.
- Chop the stems well and put them in a mixing bowl. Chop the rest of the veggies and add them to the bowl. Stir in the pecans.
- Heat a skillet on medium and add the oil. Add the contents of the bowl to the skillet and saute for about 4-5 minutes. Remove from heat and let cool slightly. Taste and add fresh black pepper if you like.
- Spoon filling into each mushroom cap. Bake for 15 minutes. If the mushrooms are sticking to the parchment, give them a gentle twist to loosen. Serve hot.
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