Vegan Stuffed Portobello Mushrooms

Name: Vegan Stuffed Portobello Mushrooms
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1/2 cup farro; Sea salt and freshly ground black pepper, to taste; 6 medium portobello mushrooms* (see note below); About 3 tablespoons extra virgin olive oil, divided; 1 shallot, minced*; 3 garlic cloves, minced; 1 teaspoon dried thyme, oregano, Italian seasoning, or Herbes de Provence; 1 tablespoon all-purpose flour; 1 1/2 cups unsweetened oat or cashew milk; 1 tablespoon miso*; One 5-ounce clamshell baby spinach; 1/3 cup panko breadcrumbs; 1 tablespoon nutritional yeast; 1 tablespoon minced parsley

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These vegan stuffed portobello mushrooms with creamy spinach and farro are a delicious and easy-to-make festive main.

Vegan stuffed portobello mushrooms with crunchy panko topping on a wooden table.

For me, a plant-based Thanksgiving isn’t necessarily about replacing the big hunk of turkey at the center of the plate with a meatless substitute. Rather, it’s about restructuring the plate altogether. It’s about challenging the standard meat-plus-starch-plus-veg formula and moving plant-based whole foods entirely into the spotlight.

With that said, I still think it’s important to have something that assumes the role of “heartiest thing on the table”. Enter these vegan stuffed portobello mushrooms. If you’re a fan of stuffed mushrooms, you’re going to love these because they’re basically a giant version of the classic appetizer. In fact, when Rene first tried one, his expert review was, “Whoa, there’s like a whole meal in here.” Indeed! Let’s dive in.

What’s In These Stuffed Portobellos

Ingredients gathered on a wooden table to make vegan stuffed portobello mushrooms.

Key Ingredients + Substitutions

Portobello Mushrooms: If possible, choose mushrooms that have their edges still intact – they will help contain the filling.
Farro: Feel free to sub with brown or wild rice.
Spinach: You’ll need a standard (5-ounce) clamshell of baby spinach here. If all you have is mature spinach, use 1 standard bunch and roughly chop it before adding to the sauce.
Vegan Milk: I find the neutral flavor and rich texture of full-fat oat milk best for savory cooking. Unflavored unsweetened cashew milk is also great. Avoid almond milk here – it can be overpowering.
Miso: This umami-packed paste rounds out the flavor of the sauce with a salty-savory taste. If you’re avoiding soy, sub with a tablespoon of nutritional yeast.
Panko: These Japanese-style breadcrumbs are crunchier and fluffier than American-style. They’re available in most supermarkets, but if you can’t find them, regular will do.

How to Make Vegan Stuffed Portobello Mushrooms

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Cook the Farro

To start, boil water in a small pot. Add salt and farro, and cook until all the water is absorbed.

Step 2: Prep the Mushrooms

Wipe the mushrooms with a damp paper towel. (Do not wash them under the tap – they’ll absorb water and become gummy.) Trim off the stems (save them for scrap broth!). Using the back of a spoon, scrape out the dark brown gills from the underside and discard; these can be bitter and add a weird texture.

Roasted portobello mushrooms on a baking sheet.

Step 3: Roast the Mushrooms

Massage the mushrooms with a bit of oil and sprinkle with salt. Place stem-side down on a parchment-lined baking sheet and roast until they’re a little softened and wrinkly, but not totally cooked through – about 10 minutes for smaller mushrooms and 15-20 for larger.

Step 4: Make the Filling

Meanwhile, cook the shallot and garlic. Stir in the flour, then add the milk and miso. Whisk until the flour and miso are dissolved. Simmer until the sauce is thick and creamy, about 5 minutes. Then wilt in the spinach a few handfuls at a time and turn the heat off. Stir in the cooked farro. Taste and adjust the seasonings, if needed.

Creamy spinach and farro filling for mushrooms.

Step 5: Make the Topping

Combine breadcrumbs, nutritional yeast, minced parsley, a bit of oil, and a pinch of salt in a bowl. Rub the mixture with your fingers to distribute the oil.

Step 6: Assemble and Bake

Flip the mushrooms stem-side up. Divide the filling evenly among the mushrooms and sprinkle with the panko mixture. Bake until golden brown, 12 to 15 minutes.

Vegan stuffed portobello mushrooms with crunchy panko topping on a baking sheet.

Make-Ahead Tips

All 3 elements of these vegetarian stuffed portobellos can be made in advance. You can roast and cool the mushrooms, and make the filling, then keep them separately in the fridge for up 2 days. The panko topping can also be made ahead and kept for up to 1 day. Only assemble and bake the mushrooms when you’re ready to serve them.

FAQ’s

What should I serve with stuffed portobellos?

These mushrooms go great with salads, purées, and roasted vegetables. Think kale caesar salad, arugula-sweet potato salad, mashed potatoes, white bean purée, or French “melting” potatoes.

How can I make these gluten-free?

Swap the farro for brown or wild rice (cooking it the same way). Look for gluten-free panko breadcrumbs. And instead of regular flour in the filling, use a gluten-free all-purpose flour.

More Festive Vegan Mains…

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.

The Full Recipe