Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Vegan Stuffed Portabella Mushrooms. Recipe
    Lost? Site Map

    Vegan Stuffed Portabella Mushrooms.

    Vegan Stuffed Portabella Mushrooms.. Photo by jeanninederr

    1/1 Photo of Vegan Stuffed Portabella Mushrooms.

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    CrazyCookingCamper's Note:

    These stuffed mushrooms caps were a big hit not only among my vegan friends, but among the non-vegetarians. The recipe calls for ground almonds, but you can substitute with the mix of wheat germ and nutritional yeast.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 400°F.
    2. 2
      Grind the almonds in the blender/food processor to create fine mix.
    3. 3
      Quarter the Cremini mushrooms. If they are too big cut them in 8.
    4. 4
      Cut zucchinis in half, and scrape out the pulp (use the spoon). Reserve the shells - you can stuff them and bake with the mushrooms.
    5. 5
      If using cauliflower, cut the florets in small pieces.
    6. 6
      Heat 3 tbsp of olive oil on the medium-high heat in a frying pan, add garlic, ginger, mushrooms and fry for 7-10 minutes, or until the mushrooms loose most of the liquid.
    7. 7
      Lower the heat to medium and add carrots, apples, zucchinis, cauliflower, mix well and let fry for 5-7 minutes, or until all the vegetables are tender.
    8. 8
      Add spices, tofu, and Tamari. Keep mixing until the tofu is thoroughly warm.
    9. 9
      Taste and adjust for seasoning.
    10. 10
      Add the almonds and stir the mixture. Now it should be easier to work with the filling.
    11. 11
      Let the filling cool; meanwhile cut the stems of the Portobellos and scrape of the gills (spoon works the best for this).
    12. 12
      Lightly oil the baking pan with the remaining olive oil.
    13. 13
      Stuff the Portobello cups and the zucchini shells with the stuffing, be generous :) Put them on the baking sheet and start the timer.
    14. 14
      The mushrooms come out best after 20-25 minutes of baking. Zucchinis would take as long as 40 minutes of baking.
    15. 15
      You could add some shredded vegan cheddar on top during the last 5 minutes of baking.

    Ratings & Reviews:

    • on September 16, 2012


      I am not vegan, but I have family who are. And enjoy many vegan dishes! I made this for an appetizer for an anniversary family dinner. DELISH! The Vegan and the Non Vegan will enjoy these shrooms!
      It does take some time, to prepare all the layers! I made the filling the night before. I omitted the cauliflower and cheese. And used Cremini mushrooms instead of portabellas. But otherwise followed the recipe exactly up to the seasoning. I added additional Tamari, and my herbs of choice were dried basil, thyme, and tarragon. I sprinkled additional minced blanched almonds on top and drizzled EVOO before baking. Put the oven on broil for the last minute, to brown the top and evaporate some liquid. Although some were soaking the remaining juices with their bread it was that good! The cremini's were perfect appetizer size. These shrooms are earthy, hearty, and delish I must say! Always nervous trying a new recipe for special occasion but this is a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 18, 2011


      I stuffed medium portabella caps and easily had enough filling for about 24. It was absolutely fabulous as an appetizer and I'll be making this often. In the future instead up chopping up some mushrooms for the stuffing mixture, I'm just going to use the stems from the mushrooms I'm going to stuff. Wouldn't change a thing in the recipe, except maybe instead of all the shredding, I'll just pulse a few times in the food processor. And I used almond meal instead of chopping my own almonds because that's what I had on hand. Worked great. I love this recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 14, 2010


      I was in a hurry, had only 2 apple, no cauliflower, didn't bother to blanch the almonds before grinding, and by mistake I used the whole package of tofu, but it turned out great and the stuffing quantity was extremely generous which made the end results look outstanding Loved the hint of ginger. This is a new favorite reciple for portobello!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Vegan Stuffed Portabella Mushrooms.

    Serving Size: 1 (476 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 488.4
    Calories from Fat 321
    Total Fat 35.6 g
    Saturated Fat 3.9 g
    Cholesterol 0.0 mg
    Sodium 1059.0 mg
    Total Carbohydrate 32.9 g
    Dietary Fiber 9.6 g
    Sugars 18.4 g
    Protein 18.5 g

    The following items or measurements are not included:

    herbes de provence

    Ideas from


    Over 475,000 Recipes Network of Sites