overhead of vegan stuffed portobello mushrooms on a wire rack over a baking sheet

Vegan Stuffed Mushrooms

  • Author: Lizzy
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8-10 Mushrooms 1x
  • Method: Baked
  • Cuisine: American


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




  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.