Stuffed Portobello Mushrooms w/ Roasted Red Pepper Coulis

Vegan MoFo #16 – It might seem weird, but in all my years as a vegan, I’ve never made stuffed mushrooms. There’s no particular reason, as I love mushrooms and especially the earthy, hardiness of portabellos. I just never got around to it. However this week, I bought a large box of “baby bellas”, so last night, I figured what better time than to make some stuffed mushrooms!

I improvised this recipe with items that I had on hand, and I was very happy with the results. When I normally improvise a recipe, I forget to keep track of amounts and times, but I was very diligent this time and glad that I can share my recipe as a result (not to mention being able to make it again in a snap). I served the mushrooms alongside fresh red capsicum (bell pepper) coulis. The colors are beautiful and the sweetness of the pepper compliments the savory mushrooms.

This made 8 small Portobello mushrooms, but would be perfect for 2 large (regular) ones as well. I noticed that the caps do shrink quite a bit after they’re initially cooked – by about 1/3 or so. Keep that in mind when selecting your mushrooms or deciding how much of the mixture you’ll need. The smaller-sized mushrooms would also make great appetizers or cocktail-party nibbles.

Stuffed Portobello Mushrooms w/ Roasted Red Pepper Coulis - Vegan & Gluten-Free

5.0 from 1 reviews
Vegan Stuffed Portobello Mushrooms w/ Roasted Red Pepper Coulis
 
Prep time
Cook time
Total time
 
Savory stuffed mushrooms served with bright red pepper coulis makes a beautiful main or appetizer. Vegan & Gluten-Free.
Author:
Recipe type: Main, Side, Appetizer, Entree
Serves: 2 mains, 8 apps
Ingredients
Stuffed Mushrooms
  • 8 baby Portobello mushrooms or 2 large ones
  • 4 tbsp olive oil
  • 8 tsp tamari
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • ¼ cup walnuts, chopped
  • ½ cup spinach, chopped and tightly packed
  • ½ tsp dried sage
  • ½ tsp dried thyme
  • 1 tbsp nutritional yeast
  • ¼ cup vegan breadcrumbs (gluten-free, as required)
  • ⅛ cup vegetable broth (or water)
  • salt + pepper, to taste
Roasted Red Pepper Coulis
  • 1 red capsicum (red bell pepper)
  • 4 tbsp olive oil
  • salt & pepper
Instructions
Roasted Red Pepper Coulis
  1. Preheat oven to 350 degrees. Cut the pepper in two, and remove the stem. Scrape-out all seeds and all the stringy white flesh.
  2. Place face-down onto a baking sheet and roast until the skin is charred/burned, about 20 minutes.
  3. Remove from oven and let cool. Once cooled, peel off the skin and any black pieces.
  4. Blend with olive oil in a food processor, season with salt and pepper as needed, as set aside.
Stuffed Mushrooms
  1. Preheat oven to 350 degrees.
  2. Wash and dry the mushrooms. Remove the caps and gently scrape-out the gills.
  3. In a shallow dish, mix 4 the olive oil and tamari. Add the mushrooms and brush/spoon the mixture onto the mushrooms. Let marinate for 20 minutes.
  4. In the meantime, heat 1 tbsp of olive oil over medium heat and saute the onion and garlic until onions are translucent.
  5. Add the walnuts, spinach, sage and thyme. Cook for a few minutes until spinach has wilted.
  6. Remove from heat and stir in the nutritional yeast, breadcrumbs, and vegetable broth. Season with salt and pepper, to taste. Set aside.
  7. Spray/brush baking sheet with oil (Don’t skip this step or else the mushroom caps will stick and be very difficult to remove. Trust me!) Place mushrooms on baking sheet and bake for 15 minutes. Remove the mushrooms from the oven, but leave the oven on.
  8. Add ⅛ of the filling to each mushroom cap, pressing it tightly together. Return to oven for 5 minutes.
  9. Serve with roasted red pepper coulis.

Stuffed Portobello Mushrooms w/ Roasted Red Pepper Coulis - Vegan & Gluten-Free
Vegan Month of Food

26 Comments

  1. Jennifer says:

    Great shots! These look really yummy. Bookmarking this to make soon!! :)

    Reply
    • vegangela says:

      Thanks always for your comments – you rock! Let me know how they go for you :)

      Reply
  2. Cadry says:

    These look so delicious! I love bite-sized finger foods.

    Reply
    • vegangela says:

      Me too :) Thanks for your comment!

      Reply
  3. I love portobellos! I make portobello “burgers” a lot, but I’ve never stuffed one! I need to try this…

    and I love red peppers… I make a red pepper cashew sauce! :)

    LOVE your blog – you are now in my reader!

    Reply
    • vegangela says:

      THANKS for your comments! Let me know if you try this! Ooooh red pepper cashew sauce sounds amazing. Have you posted the recipe? Just saw your blog and adding you too!!

      Reply
  4. That looks absolutely amazing !! I’m going to try that this weekend and I’ve never made coulis

    Reply
    • vegangela says:

      Thanks for your comment-love! :) Please let me know what you think of it. Coulis is super easy to make and looks so bright and elegant!

      Reply
  5. daina says:

    I love this coulis… and you can make it any fluro colour you can find pepper’s in (red, green, yellow)… maybe scientists can make a purple pepper soon?? :)

    Reply
    • vegangela says:

      THANKS so much for all your comments. Means a lot to me! Yes, I’ve made a yellow one before, it’s gorgeous. Purple would be so awesome! :)

      Reply
  6. Maddison says:

    These were soo good! I also made your Chocolate Truffle Layer Cake and it was a hit!

    Reply
    • vegangela says:

      Hi Maddison, thanks so much for taking the time to leave feedback – means a lot to me! Glad you liked these, and the torte as well. I’ll be back in the kitchen next week, so stay tuned for some more goodies!

      Reply
  7. Lexi says:

    Hey! I’ve always wanted to try to make stuffed mushrooms and I loved your recipe. I actually mixed the recipe with 1/4 c. cream cheese before I stuffed them and it tasted wonderful. I know it’s not completely vegan but me and my family thought it was delicious, thanks so much.

    Reply
    • vegangela says:

      Hi Lexi – Thanks so much for taking the time to leave feedback. There’s vegan cream cheese so I’ll have to try that next time. I can see how it would be really delicious :)

      Reply
  8. Jennifer says:

    Made this tonight – so good!!

    Reply
  9. April says:

    You mention walnuts in the ingredients lists but you don’t say where to put them in the instructions…

    Reply
    • vegangela says:

      OOPS! Great catch! Step 5… fixing now!

      Reply
  10. Bosung says:

    Hi, Vegangela.
    I just got some big fresh mushroom and was looking for some vegan mushroom recipe. Your stuffed Portobello looks wonderful! I really like the idea of roasted bell pepper coulis! Thanks for the recipe.

    Reply
    • vegangela says:

      You’re so welcome. Let me know if you tried it and what you thought :)

      Reply
  11. Sel says:

    Delicious! Great recipe – loved it! I used kale instead of spinach this time and was awesome. Thanks :)

    Reply
    • vegangela says:

      Awesome, that’s even better! Thanks for sharing :)

      Reply
    • vegangela says:

      Cool – let me know what you thought of it :)

      Reply
  12. Rosie says:

    Just made this…made 4 large ones each fpr my husband and I. They were lovely and we are stuffed now! Thank you

    Reply
    • vegangela says:

      I’m glad to hear it! Thanks so much for taking the time to write :)

      Reply
  13. jodie says:

    Step 6 says to add the mushrooms, but are they meant to just stay in the oven? Bit confused. Going to make this tonight, can’t wait

    Reply
    • vegangela says:

      Hi Jodie! I just re-read the recipe and realize how poorly it was written. I’ve just fixed it. So sorry about that and thanks for letting me know! Let me know if you have any further questions and let me know what you think of the dish :)

      Reply
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