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vegan stuffed mushrooms with herb gravy on a plate
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5 from 1 vote

Vegan Stuffed Portobello Mushrooms

This stuffed mushroom dish makes the portobello flavor shine, especially with a mushroom and herb gravy!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: stuffed portobello mushrooms
Servings: 5 mushrooms

Ingredients

  • 5 portobello mushrooms
  • 1.5 cups cooked chickpeas
  • ½ cup Italian parsley plus more to garnish
  • ½ cup cilantro
  • ½ red onion plus 3 tablespoons diced, optional
  • ½ jalapeno
  • 1 tsp lemon zest
  • ½ cup of Italian breadcrumbs
  • 1 teaspoon smoked paprika
  • 2 tablespoons miso paste
  • 2 tablespoons of nutritional yeast
  • 1 teaspoon of pepper
  • Gravy
  • Portobello stems
  • 2 cups white mushrooms
  • 1 teaspoon of sage
  • 5 sprigs of fresh thyme leaves or 1 tsp dried
  • 1 veggie broth cube
  • 1 tbsp miso paste
  • 2 -3 garlic cloves
  • 1.5 cups of water

Instructions

  • Remove the stems of the portobello mushrooms and set aside. Preheat over to 400 or 425 degrees. Add ¼ cup of water to a baking sheet and place mushrooms stem side down. Bake for 10 minutes and remove from heat.
  • While the mushrooms are baking, add the chickpeas, parsley, cilantro, red onion, Italian breadcrumbs, miso paste, nutritional yeast, and pepper to a food processor. Process until evenly mixed. Optional: add 3 tablespoons of diced red onions and pulse to combine for some nice texture.
  • Turn the mushrooms over and stuff the mushrooms with the filling, dividing evenly. Bake for 20 minutes.
  • Slice the portobello mushroom stems and white mushrooms and sauté until softened. Add the mushrooms, sage, thyme, veggie cube, miso paste, garlic, and water to a blender. Blend until smooth.
  • Spoon the gravy over the mushrooms and garnish with fresh parsley.