• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » holiday

    Stuffed Portobello Mushrooms with Herbed Chickpeas (Vegan)

    Published: Nov 24, 2013 · Modified: Dec 27, 2021 by Richa 45 Comments

    Jump to Recipe   Print Recipe

    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.

    a vegan stuffed portobello mushroom on a white plate

    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.

    overhead shot of a vegan pizza with chickpea topping


    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.

    chickpea stuffing ingredients for stuffed portobello mushrooms recipe being mixed in a bowl

    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. 

    cashews being added to vegan filling for making stuffed portobello mushrooms recipe

    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.

    Vegan stuffed Portobello mushrooms with chickpea filling lined up on a baking sheet

    4. Bake the stuffed Portobello mushrooms until the caps are well done and the chickpea stuffing is golden brown.

    side view of Vegan Stuffed Portobello Mushrooms filled with Herbed Chickpeas, veggies, and cashews

    How long do portobello mushrooms last?

    They will usually keep for 4 to 7 days. To maximize the shelf life of raw portobello mushrooms, refrigerate them in a paper bag. Do not wrap them in plastic or store them in an airtight container, as this will speed up spoilage.


    side view of a vegan chickpea stuffed portobello mushroom on a white plate

    More healthy vegan appetizers from the blog:

    • Cucumber Hummus Bites
    • Vegan Mediterranean Nachos
    • Tortilla Roll-Ups 
    • Vegan Pizza Rolls
    • Everything Bagel Cheese Ball
    side view of vegan stuffed Portobello Mushrooms on a white plate
    Print Recipe
    5 from 1 vote

    Vegan Chickpea Stuffed Portobello Mushrooms Recipe 

    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. Perfect as a healthy vegan Game Day snack or Super Bowl treat - gluten-free option included.
    Allergen Information: Free of Dairy,egg, corn, soy, yeast. Can be made gluten-free, grain-free and oil-free. 
    Prep Time10 mins
    Cook Time50 mins
    Total Time1 hr
    Course: Appetizer
    Cuisine: American
    Keyword: chickpea stuffed mushrooms, stuffed mushrooms recipe, vegan stuffed portobello mushrooms
    Servings: 6 mushrooms
    Calories: 122.34kcal
    Author: Vegan Richa

    Ingredients

    Stuffing:

    • 1 can chickpeas or 1.5 cups cooked chickpeas
    • 1/2 cup (2.26 oz) small chopped carrots
    • 1/4 cup (1.41 oz) 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 (1.14 oz) raw cashew halves
    • 1/4 cup (27 g) 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 Facts
    Vegan Chickpea Stuffed Portobello Mushrooms Recipe 
    Amount Per Serving (1 mushroom)
    Calories 122.34 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 1.1g7%
    Sodium 537.82mg23%
    Potassium 482.02mg14%
    Carbohydrates 12.59g4%
    Fiber 2.72g11%
    Sugar 4.2g5%
    Protein 4.79g10%
    Vitamin A 2094.65IU42%
    Vitamin C 5.27mg6%
    Calcium 35.01mg4%
    Iron 1.39mg8%
    * Percent Daily Values are based on a 2000 calorie diet.

    Editor’s Note: This post was originally published in November 2013 and has been updated for accuracy and comprehensiveness in January 2020.

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Vegan Spelt Sweet Potato Biscuits Recipe
    Gluten free Sweet Potato Blondies with Chocolate chips. Vegan Recipe »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Zach

      December 13, 2019 at 5:53 pm

      I also stumbled across this old recipe and it was another winner 🙂

      Reply
    2. Jenice

      November 19, 2019 at 7:43 am

      Can these stuffed mushrooms be made a day a head?

      Reply
      • Richa

        November 19, 2019 at 9:36 pm

        yes. Bake till almost done and refrigerate. and reheat when needed

        Reply
    3. Jenice

      November 19, 2019 at 7:28 am

      Can these stuffed mushrooms be made a dat ahead?

      Reply
      • Richa

        November 20, 2019 at 8:16 am

        yes, stuff and refrigerate, bake when needed

        Reply
    4. BWeaves

      August 13, 2018 at 5:05 pm

      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.

      Reply
      • Richa

        August 13, 2018 at 5:59 pm

        thats awesome!!! recipes dont age 🙂

        Reply
    5. Susanne

      December 06, 2017 at 3:18 am

      This recipe s awesome! I just put my mushrooms in the oven. The stuffing tastes amazing!

      Reply
    6. Caterina B

      November 18, 2016 at 2:16 pm

      We have found that hiding the pill inside a cooked bit of rigatoni or penne and then closing the ends of it with peanut butter works pretty well. You have to make the dog “sit,” then “chum” him with an empty pasta pocket one or even two times then fool him with the loaded one after that. It works every time for us!

      Reply
      • Richa

        November 18, 2016 at 4:32 pm

        great idea. thanks!

        Reply
    7. Christine G.

      March 07, 2016 at 5:24 pm

      Just made this…2.5 years later. So delicious and easy too! We ate every bite and have leftovers for tomorrow! Yum!

      Reply
      • Richa

        March 07, 2016 at 5:49 pm

        Awesome!!

        Reply
    8. Melissa

      October 16, 2014 at 12:12 pm

      So I made this for my lunches this week.

      SO GOOD. I didn’t have the bread crumbs and I added some shredding cheese. I also used real garlic instead of garlic powder.

      I will be making this again.

      Reply
      • celia

        October 23, 2015 at 8:41 pm

        I made stuffed portabella mushrooms for lunch today and they tasted delicious! Great recipe.

        I made some minor changes:
        I grated the carrots which made the mix easier to mix and also added some moisture, roughly chopped the cashews, and used fresh garlic.

        I was trying this recipe because I am expecting non-vegan friends for lunch and just don’t want to ‘comply’ and cook meat dishes. Meat eaters expect me to eat what they serve and if they come and visit us they simply have to eat what we eat, vegan. To most of them vegan meals are not real meals, though. I topped some of the mushrooms with cheese and both versions tasted delicious. I think for lunch one mushroom is enough for a woman, a man may eat two. I served the mushrooms with a salad.

        I think the cold mix could easily be used in a wrap for a quick lunch.

        Thanks for this great recipe!

        Reply
    9. Lauren

      August 27, 2014 at 2:52 am

      This recipe was awesome! I did not like the cashews, too sweet, I did walnuts instead and added chopped cherry tomatoes and fresh parsley to the recipe as well 2 Tbsp of nutritional yeast. The flavor profile seemed to be Italian but never committed to it. Fresh basil on top after it baked was deelish too. Thanks for the inspiration!!!

      Reply
    10. Anonymous

      June 21, 2014 at 6:53 pm

      this is going to be this year’s main dish for sure. in planning on subbing cashews for chestnuts and adding some apples and bell’s seasoning! mmmm!

      Reply
    11. Leigh

      May 15, 2014 at 6:43 pm

      Had this last night for dinner, it was delicious! Having the left over stuffing for lunch right now – I put it on a piece of bread in the oven for 25 minutes. Super tasty. Thank you!

      Reply
    12. Ken S.

      May 09, 2014 at 2:28 am

      Just read your image about the turkeys and wanted to contribute another fact that I heard recently. The turkeys have been breed to produce such large breasts that they are unable to reproduce by themselves; the breast is too big and gets in the way! So it’s someone’s job to go and collect the “stuff” and do it for the turkeys. Hope you and your readers find this as funny and absurd as I do. (https://www.marketplace.org/topics/life/freakonomics-radio/your-thanksgiving-turkey-probably-product-artificial-insemination)

      Reply
    13. Susan L

      January 23, 2014 at 1:37 pm

      Did you soak the cashews before using? The stuffed mushrooms look AMAZING!!!

      Reply
      • Richa

        January 23, 2014 at 9:07 pm

        no. just picked some from the jar 🙂

        Reply
    14. Anonymous

      January 04, 2014 at 2:50 am

      Thank you for the awesome recipe! I just made them. While waiting for the mushrooms to cook we ate the left over stuffing from the bowl. We could not wait to try the mushrooms.WOW Just delicious! I am making again for a dinner with friends this weekend. Thanks!!! Michelle

      Reply
    15. Sunday Morning Banana Pancakes

      December 16, 2013 at 6:21 pm

      Bummer that Chewie is still finding ways to avoid taking his meds- tricky little pup you have! I love alternative stuffing – my newest obsession in the acorn squash and quinoa stuffing I made last month, so good! I like that you can use this one as a topping for pizza, what a great idea!

      Reply
    16. Mushrooms Canada

      December 02, 2013 at 4:42 pm

      The chickpea/cashew pairing sounds lovely inside a juicy portabella mushroom! I will absolutely be trying this recipe soon. Thanks for sharing!

      -Shannon

      Reply
    17. The Peace Patch

      December 01, 2013 at 2:36 pm

      Spinningly yumful! This reminds me of my mom’s stuffed artichokes…brimming with Italian-spiced breadcrumbs and lemon butter. I don’t know if I could stuff mashed chickpeas in artichokes but I’m willing to try! I’d also try stuffing plum tomatoes and just eating that delicious mix in a lettuce wrap! Many thanks for the recipe.
      Best wishes and speedy recovery for little Chewie. 🙂

      Reply
    18. Maggie Muggins

      November 28, 2013 at 3:17 pm

      I’m not a huge fan of mushrooms either but the pizza idea I’m all over!
      Sorry to hear Chewie is still having problems, it must be so frustrating that he won’t take his medicine. Hopefully you can find a different method to get him to take it.

      Reply
    19. Kristen Kelley

      November 26, 2013 at 11:29 pm

      Peanut butter or stuffing the pill into vegan hot dogs helps for us.

      And I have to say that I can’t wait to try this recipe. We love portabello mushrooms and I am always looking for new ways to serve them.

      Reply
    20. Caitlin

      November 26, 2013 at 7:20 pm

      i don’t think it’s possible to create a more delicious and savory recipe. you hit it out of the park!

      Reply
    21. Annie

      November 25, 2013 at 5:07 pm

      I like the stuffed mushrooms – but I have to say, that pizza looks incredible!

      Reply
    22. acookinthemaking

      November 25, 2013 at 4:07 pm

      This recipe looks wonderful! I bet the chickpea mixture would be delicious as a stuffing for bell peppers too.

      So sorry to hear your pup still isn’t feeling well 🙁 Sending positive thoughts your way!

      Reply
    23. Kathleen O'Keefe

      November 25, 2013 at 2:05 am

      I empathize with you about trying to get Chewie to take his medicine! I had the same problem with my cat, Sophie. Your recipe looks just delicious! I’m going to make it for Thanksgiving. I’m assuming the cashews are raw? Happy Thanksgiving to you and yours~

      Reply
      • Richa

        November 25, 2013 at 4:30 am

        yes they are raw cashews. chewie is just getting smarter and smarter. plus it doesnt help that the meds give him a bit of nausea. he isnt his usual food motivated self right now

        Reply
    24. coconutandberries

      November 24, 2013 at 7:22 pm

      So sorry to hear your still struggling with Chewie. It’s so distressing when you get can’t animals to take the medicine that’s going to make them better. My Alfie has a thyroid condition and has to take tablets daily. We’ve found the only way to get them into him is literally to put them down his throat! Sounds horrible but he just spits them out otherwise.
      These mushrooms look so good. I’ve made a lentil-rice stuffed portobellos with cashews but these look even better.

      Reply
      • Richa

        November 25, 2013 at 4:31 am

        oh emma, he shuts his mouth and tries to escape now. the pill down his throat worked just once, now he is too wary and we are being gentle to not hurt his throat and all of this isnt going to help him at all.

        Reply
      • Donna Liese

        April 12, 2016 at 9:37 am

        Hi Richa!
        I am thrilled to have found you and your delicious recipe’s. Vegan Indian food, an answer to a dream!
        Question about the spice measurements. 1+ tsp. of Italian Herb Blend. Not sure how much that means?
        Many Thanks,
        Donna

        Reply
        • Richa

          April 12, 2016 at 11:31 am

          Thanks! 1+ is 1 tsp or more to taste.

          Reply

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa