Quick & Savory Stuffed Portobello Mushrooms

Laura Theodore’s stuffed portobello mushrooms are easy enough to make for a weeknight meal and special enough for a company meal. Easy to complete with a simple potato dish and a green salad.

Laura says: “One evening I was hosting a casual dinner for close friends. I wanted to impress, but being that it was a weeknight, I was really short on prep time. I came up with this marvelous, eight-ingredient mushroom recipe that tastes great and presents well, too!”

Recipe is from Vegan For Everyone: 160 Family Friendly Recipes with a Delicious, Modern Twist by Laura Theodore. Published by Scribe Publishing Company, ©2020.

A bit about portobello mushrooms

If ever the terms meaty and “earthy are applied to mushrooms, they’re especially fitting in the case of portobellos. They’re variously spelled portobella and portabella, but lately, I see it spelled most frequently with the two o’s.

These hefty mushrooms originated in Italy and though they seem to have sprung up in the U.S. in the 1980s or so, they’ve been around for millennia.

To prepare portobellos: Wipe clean with a damp cloth or use a soft produce brush, and remove the stem. Most portobellos are cultivated indoors, so what’s on them isn’t as much of a concern. If you’re going to stuff them or leave them whole for grilling, carefully scrape out the gills, but otherwise leave them intact. Otherwise, slice or cut in whatever way you need.

If you want to get into the weeds, so to speak, here’s some detailed info on portobello mushrooms. And here are some best ways to use them: 

• Stuff them with a simple grain pilaf for a pleasing presentation.
• Use your favorite marinade (teriyaki marinade, for example) and cook them on a grill for making portobello “burgers” served on buns with your favorite condiments.
• Toss them into stir-fries and sauté with onions and garlic to add to pilafs or to top cooked grains or pasta.

Explore more …

• Pulled Mushroom Barbecue Sandwiches
• Portobello & Seitan Vegan Philly Cheesesteak Sandwiches
• Easy Creamy Coleslaw & Portobello Wraps
• Roasted Seitan with Bell Peppers & Portobello Mushrooms

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Yield: 4 to 6

Quick & Savory Stuffed Portobello Mushrooms

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Laura Theodore’s stuffed portobello mushrooms are easy enough to make for a weeknight meal and special enough for a company meal. 

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

• 6 medium portobello mushrooms, stems removed and cleaned well
• 1 tablespoon plus 1½ teaspoons extra-virgin olive oil, divided, plus more as needed

• 1 tablespoon gluten-free tamari
• 5 to 6 slices vegan whole-grain or gluten-free bread, torn in several pieces
• 1 tablespoon all-purpose seasoning
(like Mrs. Dash)
• ½ teaspoon salt,
• ¾ cup chopped pecans or walnuts
• 2 cups firmly packed baby spinach, finely chopped

Instructions

1. Preheat the oven to 400º F. 
2. Line a large, rimmed baking pan with unbleached parchment paper. Arrange the mushrooms on the lined pan, gill side up. Spoon ¼ teaspoon olive oil and ½ teaspoon tamari over the gills of each mushroom.
3. Put the bread, all-purpose seasoning, and salt in a blender or food processor and process into coarse crumbs. Transfer to a large bowl. 
4. Put the pecans in a blender and process until coarsely ground. Transfer the pecans to the bowl with the bread crumbs. 
5. Add the baby spinach and 1 tablespoon olive oil and stir to combine, adding more olive oil if the crumbs are still dry. 
6. Divide the bread crumb mixture evenly among the portobello mushrooms, mounding about ½ cup of the mixture in each. Press the mixture firmly in place so it will adhere to the mushrooms while baking.
7. Tent the mushrooms with foil and bake for 30 minutes. Remove the foil and bake uncovered for 5 to 10 minutes longer, or until the topping is crisp and the mushrooms are tender. Serve immediately.