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These Vegan Stuffed Portobello Mushrooms feature a savory Mediterranean Chickpea Filling and come together with minimal effort. They are hearty, filling, tasty and great for taking along to BBQs and dinner parties alike.
These delicious Vegan Stuffed Portobello Mushrooms are an easy portable, versatile, and super delicious appetizer perfect for entertaining. They also make a great healthy meatless Game Day or Super Bowl Snack.
They feature a delicious plant-based stuffing made from protein-rich chickpeas, cashews, and healthy delicious fresh veggies like carrots and onions. Italian herbs add a nice Mediterranean touch and the bread crumbs make for a great texture! These Vegan Stuffed Portobello Mushrooms are a truly delicious addition to your holiday menu.
No pre-cooking of the chickpea stuffing is required for making this vegan stuffed Portobello mushroom recipe. You can saute the chickpea stuffing a bit if you like your veggies nice and soft.
Ingredients for making Vegan Stuffed Portobello Mushrooms:
- Portobello mushrooms: You want to remove the stems before filling them and you can also remove the gills if you like.
- Chickpeas/garbanzo beans or 1.5 cups cooked chickpeas for added protein and that nutty creamy taste.
- Veggies: carrots, red onions, and scallions. You can add them raw or sautee them before adding them to the filling.
- Spices: garlic powder and smoked paprika for a bit of heat and smokiness.
- Italian herb blend – you can use a store-bought blend or just stir together some dried thyme, oregano, rosemary, basil, and marjoram.
- Vegan mayo helps hold everything together and adds some moisture. You can also use tahini or any other nut butter instead.
- Raw cashew nuts add a nice crunch to the filling. If you are allergic, you can use any other nut or seed.
- Bread crumbs for added texture. You can use gluten-free store-bought or homemade breadcrumbs. Alternatively, use coarsely ground oats.
As I am not a big fan of mushrooms, I used the vegan chickpea stuffing to make myself a personal pizza topped with the herbed chickpea mixture. I used this crust.
Tips and variations for this stuffed mushrooms recipe:
- Want to make these for Thanksgiving or Christmas Dinner? Add some sweet and tart chopped dried cranberries to make these even more festive.
- Add vegan cheese shreds of choice to make the filling even heartier.
- Omit the bread crumbs or use gluten-free breadcrumbs or coarsely ground oats to make these stuffed mushrooms gluten-free.
- You can use the same chickpea filling to stuff other veggies like bell peppers, chiles, tomatoes or squash.
How to make Vegan Chickpea Stuffed Portobello Mushrooms:
1. Preheat the oven to 350 F. Mash the cooked or canned chickpeas really well using a potato masher. Add the spices, Italian herbs, chopped veggies, and vegan mayo or tahini.
2. Mix it all up. Add the cashews, bread crumbs, oil and mix well. Add more salt to taste and add a few tsp of vegetable broth or water if the mixture feels too crumbly.
If you like the veggies well cooked, saute the onions in oil for 4-5 minutes on low-medium heat. Add the carrots, cashews and mashed chickpeas and a few tablespoons of veggie broth, cover and cook for 5-8 minutes. Take the filling off the heat, and add the rest of the ingredients.
3. Prep the Portobello mushrooms. Clean and dry them, then brush them with some olive oil and place them with the tops down on a parchment-lined baking sheet. Season them with some salt and thyme and fill them.
4. Bake the stuffed Portobello mushrooms until the caps are well done and the chickpea stuffing is golden brown.
How long do portobello mushrooms last?
More healthy vegan appetizers from the blog:
- Cucumber Hummus Bites
- Vegan Mediterranean Nachos
- Tortilla Roll-Ups
- Vegan Pizza Rolls
- Everything Bagel Cheese Ball
Vegan Chickpea Stuffed Portobello Mushrooms Recipe
Ingredients
Stuffing:
- 1 can chickpeas, or 1.5 cups cooked chickpeas
- 1/2 cup small chopped carrots
- 1/4 cup finely chopped red onions
- 3-4 scallions chopped
- 1/2 - 3/4 tsp salt, depends on if the chickpeas are already salted or not
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tsp Italian herbs, Thyme, oregano, rosemary, basil, marjoram
- 2 Tablespoons vegan mayo or tahini
- black pepper to taste
- 1/4 cup raw cashew halves
- 1/4 cup bread crumbs, use gf crumbs or omit or use coarsely ground oats to make gluten-free
- 1 tomato sliced
- 2 tsps extra virgin olive oil, optional
For the mushrooms
- 6 Portobello mushrooms , stems removed. Remove gills if you like
- salt to taste, pepper, thyme to taste
- extra virgin olive oil
- thyme
Instructions
- Wash and scrub the mushrooms. Pat dry. Brush olive oil all over and place them with the tops down on a parchment-lined baking sheet. Sprinkle a little salt, pepper, and thyme on the Bellas.
Stuffing:
- In a bowl, add the drained chickpeas and mash well. Add all the other ingredients up to the black pepper and mix well. Taste and adjust salt and seasoning. When ready to use the stuffing to stuff the portabellas, add the cashews, bread crumbs and oil and mix well. Add a few tsps broth or water if the mixture feels too crumbly.
- If you like the veggies well cooked, saute the onions in oil, for 4-5 minutes on low-medium heat. Then add carrots, cashews and mashed chickpeas and a few tablespoons of veggie broth, cover and cook for 5-8 minutes. Take off heat, add the rest of the ingredients and mix well and use.
Assemble:
- Stuff the seasoned mushrooms with the stuffing. Top with tomato slices. Bake in preheated 350 degrees F for 30-40 minutes, or until the mushrooms are well done and the stuffing is golden,
Notes
- Want to make these for Thanksgiving or Christmas Dinner? Add some sweet and tart chopped dried cranberries to make these even more festive.
- Add vegan cheese shreds of choice to make the filling even heartier.
- Omit the bread crumbs or use gluten-free breadcrumbs or coarsely ground oats to make these stuffed mushrooms gluten-free.
- You can use the same chickpea filling to stuff other veggies like bell peppers, chiles, tomatoes or squash.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Editor’s Note: This post was originally published in November 2013 and has been updated for accuracy and comprehensiveness in January 2020.
I also stumbled across this old recipe and it was another winner 🙂
Can these stuffed mushrooms be made a day a head?
yes. Bake till almost done and refrigerate. and reheat when needed
Can these stuffed mushrooms be made a dat ahead?
yes, stuff and refrigerate, bake when needed
I realize this recipe was posted 5 years ago, but I just discovered it and made it tonight. It was so quick and easy, and tasted amazing. “And it looks pretty enough to serve to company,” which is my husband’s highest compliment.
thats awesome!!! recipes dont age 🙂