Tag Archives: meals for two

3 Vegan Stuffed Portobello Mushroom Recipes to Steal the Spotlight

Instead of serving your plant-based dinner guests various vegan side dishes, offer them a hearty and healthy main meal instead. These three easy stuffed portobello mushroom recipes (think Mediterranean-style and chili lentil!) are ideal for any diet, and certainly all palates. They’re also perfect for the holiday season because you can prep the elements in advance, and simply warm them up before serving. Bonus: they’re a cinch to make, too!

Portobello Preparation:

1. Pre-heat the oven to 400˚F and line a baking tray with parchment paper.
2. Take 6-8 portobellos and remove the stems and gills (the dark brown part underneath the mushroom cap) and discard.
3. Lightly brush the undersides of the mushroom caps and place them on the baking tray, undersides facing up.
4. Bake for 5 minutes, then remove from the oven and set aside while you prepare the fillings.

See below for each filling recipe and directions:

1. Mediterranean-Style Stuffed Portobello Mushrooms

Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 6-8 mushroom caps

Ingredients:
2 tablespoons olive oil
1 small (130 g) onion, diced
1 clove garlic, minced
1 small (150 g) zucchini, diced
1 small (130 g) bell pepper, diced
1 small (250 g) eggplant, diced
2 teaspoons dried Herbes de Provence or thyme
Flaky sea salt
Freshly ground black pepper
1 cup canned, diced tomatoes in their juice
Panko breadcrumbs
Fresh thyme sprigs, to garnish

Directions:
1. Heat the oil in a large heavy skillet over medium-high heat.
2. Fry the onion and garlic until the onion is translucent and just starting to soften.
3. Add the zucchini, pepper and eggplant and stir thoroughly to coat with the onion mixture.
4. Season with the herbs, salt and pepper and cook a further 5 minutes, stirring occasionally.
5. Add the tomatoes and mix to combine. Cook for around 5 more minutes, stirring and seasoning with more salt and pepper, to taste. 6. Allow to cool slightly before filling the mushroom caps.
7. Pre-heat the oven to 400˚F and line a baking tray with parchment paper. Place the mushroom caps on the parchment paper.
8. Use between 1/4 and 1/3 cup of the mixture per mushroom cap, depending on their size.
9. Top each mushroom with a sprinkle of Panko breadcrumbs and bake for 5-7 minutes.
10. Allow the mushroom caps to cool slightly and remove them from the tray with a spatula.
11. Serve with a sprinkle more breadcrumbs and a few fresh thyme leaves.

Related: These Are the 5 Best Meatless BBQ Skewers You’ll Ever Eat

2. Rice and Salsa Stuffed Portobello Mushrooms

Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 6-8 mushroom caps

Ingredients:
1 tablespoon vegetable oil
1/2 cup corn kernels, drained
1 cup cooked, canned mixed beans, drained and rinsed
1 cup of your favourite store-bought salsa
1 cup cooked rice
Cilantro, to serve
Pumpkin seeds, to serve
Green onions, to serve

Directions:
1. Heat the oil in a large heavy skillet over medium-high heat.
2. Add the corn and the mixed beans and cook 3-5 minutes, stirring well.
3. Add the salsa, stirring thoroughly to combine.
4. Add the cooked rice and stir well.
5. Cook a further 2-3 minutes until mixture is heated through. Set aside to cool slightly.
6. Pre-heat the oven to 400˚F and line a baking tray with parchment paper. Place the mushroom caps on the parchment paper.
7. Use between 1/4 and 1/3 cup of the mixture per mushroom cap, depending on their size.
8. Bake for 5-7 minutes.
9. Allow the mushroom caps to cool slightly and remove them from the tray with a spatula.
10. Serve with a sprinkle of cilantro, green onion and some green onions.

Related: Easy Vegan Spaghetti Bolognese in Less Than an Hour

3. Chili Lentil, Mushroom and Tomato Stuffed Portobello Mushrooms

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6-8 mushroom caps

Ingredients:
1 tablespoon olive oil
4 oz (113 g) white or cremini mushrooms, finely diced
2 teaspoons chili powder
1 cup cooked lentils (1×398 mL can), drained and rinsed
1 cup canned, diced tomatoes in their juice
Flaky sea salt
Freshly ground black pepper
Curly parsley, to serve

Directions:
1. Heat the oil in a large heavy skillet over medium-high heat.
2. Add the mushrooms and cook approximately 5 minutes until they begin to release their juices.
3. Add the chili powder and stir to coat thoroughly.
4. Add lentils and tomatoes and stir to combine.
5. Cook a further 4-5 minutes until mixture is heated through. Set aside to cool slightly.
6. Pre-heat the oven to 400˚F and line a baking tray with parchment paper. Place the mushroom caps on the parchment paper.
7. Use between 1/4 and 1/3 cup of the mixture per mushroom cap, depending on their size.
8. Bake for 5-7 minutes.
9. Allow the mushroom caps to cool slightly and remove them from the tray with a spatula.
10. Serve with a fresh, chopped curly parsley.

Looking for more satisfying vegan mains? Check out these easy vegan weeknight dinners and vegan recipes for a festive feast.