Vegan Stuffed Portobello Mushrooms (Veggie-Packed!)

View on a vegan stuffed portobello mushroom on a plate that's drizzled with a tahini herb sauce.

Vegan Stuffed Portobello Mushrooms (Veggie-Packed!)

These vegan stuffed portobello mushrooms are so delicious and make for a perfect veggie-packed appetizer, main meal or side dish. It combines chickpeas, lots of vegetables, juicy portobello mushrooms and a flavorful tahini sauce.

Prep Time20

Cook Time30

Total Time50

Course: Appetizer, dinner

Cuisine: American

Keyword: healthy, Vegan, vegetarian

Servings:

Calories: 249kcal

Author: Jessica Laroche

Ingredients

4-6 large portobello mushrooms
1 onion finely chopped
1 small red bell pepper finely chopped
1 small zucchini finely chopped
2 tsp dried parsley or oregano
2 cloves of garlic crushed
1 tbsp soy sauce
1 tbsp tomato paste
⅓ cup water or vegetable broth
15 oz canned chickpeas rinsed
3 oz baby spinach or a large handful
salt to taste
1 batch lemon herb tahini sauce to serve, you can find the tahini sauce here

Instructions

Prepare the lemon herb tahini sauce. This can be made ahead.
Preheat the oven to 375º and line a baking sheet with parchment paper. Clean the portobello mushrooms with a damp towel and then, remove and chop their stems. You can also remove the gills using a small spoon (optional).
Place the portobello face down on the baking sheet and bake for 10 minutes.
Rinse and drain well the chickpeas, then roughly mash half of them (use a fork or a potato masher). Set aside.
Warm up a large pan with a little oil and add the onion with a pinch of salt. Stir and cook on medium-high heat for about 5 minutes. Then, add the red pepper, zucchini, dried herbs and chopped stems. Cook for another 5-7 minutes stirring often.
Add the garlic and cook for 1-2 minutes, then add the tomato paste, soy sauce and water/vegetable broth. Stir well to combine and cook for 2-3 minutes.
Add the chickpeas (both whole and mashed) and spinach, and keep cooking until the spinach leaves are wilted. Taste and adjust the saltiness, then remove from the heat.
Flip the mushroom caps and then transfer the filling mixture to their cavities. Gently press to help it hold well. Bake for another 15-20 minutes.
Serve with a generous drizzle of the lemon herb tahini sauce. Enjoy!

Video

Notes

Storage: keep the leftovers in the fridge in an airtight container for up to 2-3 days. Reheat using the oven or use the microwave. Keep the sauce apart when storing.
This recipe is very versatile! You can swap the veggies for broccoli or sweet potatoes and flavor using smoked paprika, cumin or fresh herbs. Check out the blog post for more ideas!
Nutrition: please note that the nutritional information is an estimate per serving (including half a batch of the homemade tahini sauce) provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition