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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?
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.
More healthy vegan appetizers from the blog:
- Cucumber Hummus Bites
- Vegan Mediterranean Nachos
- Tortilla Roll-Ups
- Vegan Pizza Rolls
- Everything Bagel Cheese Ball
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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 minutes mins
Cook Time50 minutes mins
Total Time1 hour 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 122.34Calories 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.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
Editor’s Note: This post was originally published in November 2013 and has been updated for accuracy and comprehensiveness in January 2020.
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Reader Interactions
Comments
Zach
I also stumbled across this old recipe and it was another winner 🙂
Reply
Jenice
Can these stuffed mushrooms be made a day a head?
Reply
Richa
yes. Bake till almost done and refrigerate. and reheat when needed
Reply
Jenice
Can these stuffed mushrooms be made a dat ahead?
Reply
Richa
yes, stuff and refrigerate, bake when needed
Reply
BWeaves
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.
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Richa
thats awesome!!! recipes dont age 🙂
Reply
Susanne
This recipe s awesome! I just put my mushrooms in the oven. The stuffing tastes amazing!
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Caterina B
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!
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Richa
great idea. thanks!
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Christine G.
Just made this…2.5 years later. So delicious and easy too! We ate every bite and have leftovers for tomorrow! Yum!
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Richa
Awesome!!
Reply
Melissa
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
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!
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Lauren
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!!!
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Anonymous
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!
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Leigh
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!
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Ken S.
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
Susan L
Did you soak the cashews before using? The stuffed mushrooms look AMAZING!!!
Reply
Richa
no. just picked some from the jar 🙂
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Anonymous
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
Sunday Morning Banana Pancakes
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!
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Mushrooms Canada
The chickpea/cashew pairing sounds lovely inside a juicy portabella mushroom! I will absolutely be trying this recipe soon. Thanks for sharing!
-Shannon
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The Peace Patch
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
Maggie Muggins
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
Kristen Kelley
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
Caitlin
i don’t think it’s possible to create a more delicious and savory recipe. you hit it out of the park!
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Annie
I like the stuffed mushrooms – but I have to say, that pizza looks incredible!
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acookinthemaking
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!
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Kathleen O'Keefe
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~
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Richa
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
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coconutandberries
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
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
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,
DonnaReply
Richa
Thanks! 1+ is 1 tsp or more to taste.
Reply
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