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

Vegan Stuffed Portobello Mushrooms

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
  • Author:
  • Prep Time: 15 mins
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Cuisine: American
  • Diet: Vegan


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


  • 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*
  • 1 tablespoon all-purpose flour
  • 1 tablespoon miso*
  • 1 cup mushroom or vegetable broth
  • 1/2 cup oat or cashew milk*
  • One 5-ounce clamshell baby spinach
  • 1/3 cup panko breadcrumbs
  • 1 tablespoon nutritional yeast
  • 1 tablespoon minced parsley


  1. Preheat the 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 off the stems and scrape out the gills with the back of a spoon; discard. Lightly drizzle the mushrooms 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 olive oil in a large saucepan over medium-low heat. Add the minced shallot, 3 minced garlic cloves, and 1 teaspoon thyme with a pinch of salt. Cook until the shallot is translucent, about 5 minutes.
  5. Stir in 1 tablespoon flour and cook for 1 minute. Then add 1 tablespoon miso, 1 cup broth, 1/2 cup milk, 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. Meanwhile, in a small bowl, combine 1/3 cup panko, 1 tablespoon nutritional yeast, and 1 tablespoon minced parsley with 1 tablespoon 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.


  • If possible, choose mushrooms that have their edges still intact – this will help contain the filling.
  • Any hardy dried herb will work here – thyme, oregano, marjoram, or Herbes de Provence.
  • If you’re avoiding miso and other soy products, substitute with a tablespoon of nutritional yeast.
  • I find the neutral flavor and rich texture of full-fat oat milk the best for savory cooking. Unflavored unsweetened cashew milk is also great. Avoid almond milk here – its flavor can be overpowering.


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

Keywords: stuffed, portobello, mushroom, vegan, spinach

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