Vegan Stuffed Portobello Mushrooms Recipe

Reviews (88)

Most helpful positive review

Anonymous

I would have given this a 5 and next time I make this with modifications it will be a 5. There was WAY TOO much vinegar. One bite and my husband spit it out. I would use a milder marinade or just brush with olive oil and a touch of vinegar. You can really substitute any veggies for this. I used diced zucchini diced the mushroom stems artichokes and fresh spinach. Great overall idea with many possiblilities just watch that vinegar! Read More

Most helpful critical review

Found the recipe too heavy on the vinegar. Will soften next time. Also cooked for 25 min at 350d. Was not done/hot at the recommended 12 min time. Read More

86 Ratings

5 star values: 35
4 star values: 33
3 star values: 11
2 star values: 4
1 star values: 3

Anonymous

I've been making stuffed portobellos for years in a similar fashion. The recipe changes every time based on what I have on hand. Last time I used about 3/4 cup leftover cooked basmati rice, sauteed summer squash, zucchini, tomato, onion, garlic, about 1/2 cup breadcrumbs, and 1/2 cup chedder cheese. I also like to add 1 beaten egg to help it all hold together. If you don't have time to marinate, drizzle the mushroom caps (stem side up) with a little balsamic (not too much, it can be overpowering) or soy sauce and bake for about 10 mins before topping with the stuffing. Read More

Really, really excellent vegetarian dish. I didn't have eggplant so substituted regular mushrooms which worked just fine. One change I would make would to be to cook the whole dish maybe 15-18 minutes to make the portobello a little bit more tender. Read More

I loved these. I didn't have an eggplant, so I used the spinach,garlic,onion, artichoke heart, and added fresh chopped roma tomatoes. I also added a little red wine to the bottom of the baking dish. Excellent. Read More

This is a wonderful vegetarian recipe. To make it a bit more economical I use regular sliced mushrooms and just layer all the ingredients to make it into a casserole. I do use a little less Balsamic vinegar but otherwise follow the recipe as is. Read More

Oh my! These were oh-so-good! I had to use my mushroom caps quickly but had no time to go to the store so I made a couple alterations - no eggplant so I used a mixture of chopped white mushrooms and summer squash (which actually made this very colorful!) fresh spinach which I just barely wilted in the pan and no fresh tomatoes on hand so I use canned diced tomatoes. Threw some oregano in there and also cut back on the mozzarella. Finally I had no time to marinate so I just brushed the tops of the mushroom caps with the vinegar - added a little olive oil to it also. I look forward to making these with eggplant or zucchini or whatever combinations I can come up with. Very versatile recipe! Thanks Elise!!! Read More

Awesome recipe but I have to admit I tweaked it a bit! I read a the reviews and decided to tone down the vinegar. I sprinkled about 2 tbsp of vinegar and a pinch of garlic and onion powder into each cap and let it soak in while I prepared the remaining ingredients. I did bake them for about 25 min as after 12 they were barely warm. I used fresh instead of frozen spinach but I am sure the result was the same. She is right great way to get your veggies! Read More

Found the recipe too heavy on the vinegar. Will soften next time. Also cooked for 25 min at 350d. Was not done/hot at the recommended 12 min time. Read More

These were great! My 12 year old daughter does not eat meat anymore so I'm always looking for vegetarian dishes for her. I made these stuffed mushrooms and served them with a green salad and a loaf of crusty Italian bread. Even my husband who always wants meat with dinner enjoyed this. I made extra and took them for lunch the next day. I will definitely make these again. Thanks for the recipe. Read More