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Vegan Stuffed Mushrooms

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8-10 Mushrooms 1x
  • Diet: Vegan


This vegan stuffed mushroom recipe is satisfying, healthy and packed with fall flavors.


  • 8 large portobello mushrooms*
  • 1½ cups cooked rice (approx ¾ cup uncooked)
  • 6 tbsp vegan butter
  • 1 cup celery, chopped
  • 1 cup yellow onion, minced
  • 3 large garlic cloves, crushed
  • 1 tsp dried sage
  • 1 tsp dried thyme, chopped or crushed
  • ¾ tsp kosher salt
  • ½ tsp pepper
  • ¼ cup fresh chopped parsley
  • ¼ cup unsweetened dried cranberries
  • ¾ - 1 cup low-sodium vegetable stock
  • 1 tbsp balsamic vinegar
  • ¾ cup gluten free Italian breadcrumbs 
  • ⅓ cup + 2 tbsp toasted walnuts, divided
  • ½ cup shredded vegan parmesan 
  • ¼ - cup pomegranate seeds


  1. Preheat oven to 400°F. Clean the mushrooms, remove stems, and use a spoon to gently scrape out the gills to make room for stuffing. Lay the mushrooms on paper towels and gently pat dry.  
  2. Heat a large sauté pan over medium heat with the butter. Once the butter melts, add the celery, onion, garlic, sage, thyme, salt, and pepper. Cook for 6-8 minutes, stirring several times to avoid burning. Lower heat to medium-low and add parsley, cranberries, stock, and balsamic vinegar.  Cook for 4-5 minutes, until cranberries begin to soften. 
  3. Add the breadcrumbs, cooked rice, and ⅓ cup walnuts. Stir to combine well.  Cover and cook for 10-15 minutes, stirring several times.  
  4. Meanwhile,  brush each side of the mushrooms with olive oil and sprinkle with a little salt and pepper. Place on wire rack and put the rack on baking sheet. Roast for 4 minutes on each side. Finley dice the remaining 2 tbsp toasted walnuts.
  5. Remove the mushrooms from the oven. Fill with stuffing and top with parmesan and chopped walnuts. Bake for 8-10 minutes. Top with pomegranate seeds and bake for 8-10 minutes more. 
  • Category: Dinner
  • Method: Baked
  • Cuisine: American

Keywords: stuffed portobello mushrooms

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