These stuffed portobello mushrooms are made with chickpeas, onions, miso paste, and fresh herbs, topped with a mushroom herb gravy. It’s a hearty dish that will please both vegans and meat-eaters alike!

This recipe was inspired by the How Not to Die cookbook from Dr. Michael Greger. I have made his recipe countless times — it’s one of those recipes that you just can’t stop eating. Plus it’s healthy and guilt-free!

What makes this recipe unique?

This dish makes the portobello mushroom flavor shine, especially with a mushroom and herb gravy. The miso paste and nutritional yeast also lend it an umami flavor, so definitely don’t skip out on those if you are making this recipe!

It’s also protein packed with chickpeas which make it suitable for an entree alongside some Lebanese herbed potatoes or some miso butter shishito peppers!

Choosing the right portobellos

When you are at the store, look for mushrooms that have firm caps and gills. They should be a consistent brown color on the cap. Avoid any that has spots, slimy, or give off a strong less-than-pleasant smell. For this recipe, look for larger mushrooms with a bit of a pronounced cap edge that forms a bowl shape. These will help keep the stuffing in place. If you can’t find any like that, don’t worry — this recipe will still work, just shape the filling into a mound on top!

How to make these stuffed mushrooms

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. You can also opt to skip this step, this recipe is delicious either way.

Other savory recipes you might like

• Korean enoki mushroom pancakes
• Lentil meatballs
• Eggplant dip
• Drunken noodles

Print Recipe

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 mins

Cook Time20 minutes mins

Total Time30 minutes mins

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.

Let me know if you tried this recipe in the comments below! Always happy to hear or help out!