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 portobello 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 pepper (capsicum) coulis. The colors are beautiful and the sweetness of the pepper compliments the savory mushrooms.
Note on these Stuffed Portobello Mushrooms
This makes 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 and deciding how much of the mixture you’ll need. The smaller-sized mushrooms would also make great appetizers or cocktail-party nibbles.
PrintVegan Stuffed Portobello Mushrooms w/ Roasted Red Pepper Coulis
Savory stuffed mushrooms served with bright red pepper coulis makes a beautiful main or appetizer. Vegan & Gluten-Free.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Total Time: 1 hour 5 mins
- Yield: 2 mains, 8 apps 1x
- Category: Main, Side, Appetizer, Entree
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
- 1/4 cup walnuts, chopped
- 1/2 cup spinach, chopped and tightly packed
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- 1 tbsp nutritional yeast
- 1/4 cup vegan breadcrumbs (gluten-free, as required)
- 1/8 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
- Preheat oven to 350 degrees. Cut the pepper in two, and remove the stem. Scrape-out all seeds and all the stringy white flesh.
- Place face-down onto a baking sheet and roast until the skin is charred/burned, about 20 minutes.
- Remove from oven and let cool. Once cooled, peel off the skin and any black pieces.
- Blend with olive oil in a food processor, and season with salt and pepper as needed. Set aside.
Stuffed Mushrooms
- Preheat oven to 350 degrees.
- Wash and dry the mushrooms. Remove the caps and gently scrape-out the gills.
- 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.
- In the meantime, heat 1 tbsp of olive oil over medium heat and sauté the onion and garlic until onions are translucent.
- Add the walnuts, spinach, sage and thyme. Cook for a few minutes until spinach has wilted.
- Remove from heat and stir in the nutritional yeast, breadcrumbs, and vegetable broth. Season with salt and pepper, to taste. Set aside.
- 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.
- Add 1/8 of the filling to each mushroom cap, pressing it tightly together. Return to oven for 5 minutes.
- Serve with roasted red pepper coulis.
Absolutely delicious. Never figured out how to take the peel off the bell pepper, but the sauce turned out well regardless.
★★★★★
Glad you liked it! Once roasted, the skin will be charred and paper-like, so it should be easy to remove. But if you use a good blender, you may even be able to skip that step.
Just made this tonight and both my husband and I thought it was amazing. The coulis was so delicious! I served the mushrooms with some steamed broccolini and we wanted a double serve of the coulis for the greens too. Thanks for a great recipe!
★★★★★
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
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 🙂
Just made this…made 4 large ones each fpr my husband and I. They were lovely and we are stuffed now! Thank you
★★★★★
I’m glad to hear it! Thanks so much for taking the time to write 🙂
Delicious! Great recipe – loved it! I used kale instead of spinach this time and was awesome. Thanks 🙂
Awesome, that’s even better! Thanks for sharing 🙂
Cool – let me know what you thought of it 🙂
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.
You’re so welcome. Let me know if you tried it and what you thought 🙂
You mention walnuts in the ingredients lists but you don’t say where to put them in the instructions…
OOPS! Great catch! Step 5… fixing now!
Made this tonight – so good!!
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.
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 🙂
These were soo good! I also made your Chocolate Truffle Layer Cake and it was a hit!
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!
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?? 🙂
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! 🙂
That looks absolutely amazing !! I’m going to try that this weekend and I’ve never made coulis
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!
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!
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!!
These look so delicious! I love bite-sized finger foods.
Me too 🙂 Thanks for your comment!
Great shots! These look really yummy. Bookmarking this to make soon!! 🙂
Thanks always for your comments – you rock! Let me know how they go for you 🙂