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

Vegan Stuffed Portobello Mushrooms

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  • Author: thenewbaguette.com
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Cuisine: American
  • Diet: Vegan

Description

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


Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 425ºF. Line a rimmed baking sheet with parchment paper.
  2. Bring 1 cup water to a boil in a small pot. Add a pinch of salt and 1/2 cup farro, and cook until all the water is absorbed, about 15 minutes.
  3. Meanwhile, wipe the mushrooms with a damp paper towel. Trim the stems and scrape out the gills with the back of a spoon. Lightly drizzle mushroom tops with oil and massage with your hands to coat. Lightly sprinkle both sides with salt. Place on the prepared baking sheet stem-side down and roast until they’re a bit wrinkly, 10 to 15 minutes, depending on the size.
  4. Meanwhile, heat 1 tablespoon oil in a large saucepan over medium-low heat. Add the shallot, 3 minced garlic cloves, and 1 teaspoon thyme with a pinch of salt. Cook until the shallot is translucent, about 3 minutes.
  5. Stir in 1 tablespoon flour. Then add 1 1/2 cups milk, 1 tablespoon miso, and lots of pepper, and whisk until the flour and miso are dissolved. Bring to a simmer and cook until the sauce thickens, stirring frequently, about 5 minutes. Gradually wilt in the spinach. Turn the heat off and stir in the farro. Taste and adjust the seasonings, if needed.
  6. In a small bowl, combine 1/3 cup panko, 1 tablespoon each nutritional yeast, parsley, and oil, and a pinch of salt. Rub together with your fingers to combine.
  7. Flip the mushrooms and distribute the filling evenly among them. Sprinkle with the Panko mixture and bake until golden, 12 to 15 minutes minutes.

Notes

  • If possible, choose mushrooms with their edges still intact – they will help contain the filling.
  • You can sub the shallot with finely diced white or red onion.
  • If you’re avoiding soy, substitute miso with a tablespoon of nutritional yeast.
  • November 2022 update: As you may recall from the original version, this recipe used to contain broth (hence why it’s in the ingredient photo). Since publishing, I’ve cooked this dish a lot and have realized the filling is tastier without it.

Nutrition

  • Serving Size: 1 mushroom
  • Calories: 205
  • Fat: 8 g
  • Carbohydrates: 27.5 g
  • Fiber: 3.3 g
  • Protein: 7.6 g