Stuffed Portobello Mushroom Recipes for Vegetarians - Delishably - Food and Drink
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Stuffed Portobello Mushroom Recipes for Vegetarians

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

A breakfast themed tomato and onion stuffed portobello mushroom with poached egg is one of the recipes to be found on this page

A breakfast themed tomato and onion stuffed portobello mushroom with poached egg is one of the recipes to be found on this page

Stuffed mushrooms are not only delicious, they are also a very versatile concept. While perhaps meat products are more often than not incorporated in the stuffing, it's entirely possible to enjoy completely vegetarian and even vegan-friendly stuffed mushrooms recipes of an endless number of different types. The recipes included on this article are varied and will hopefully get you thinking how you can adapt your favourite vegetables, herbs, and spices to stuff portobello (often referred to as breakfast, particularly in the UK) mushrooms.

Portobello or Breakfast Mushrooms

Portobello mushrooms are sometimes referred to simply as breakfast mushrooms in the UK

Portobello mushrooms are sometimes referred to simply as breakfast mushrooms in the UK

It is not essential but definitely a very good idea to remove the remaining piece of stalk from portobello mushrooms before they are stuffed. This is easily done by holding the mushroom cup side up in the palm of one hand and gently twisting the stalk with the fingers of your other hand. Above all, this allows you to incorporate more stuffing in the dish.

How to Bake Stuffed Portobello Mushrooms

Portobello mushroom with stalk stem removed

Portobello mushroom with stalk stem removed

In some of the recipes on this page, the mushrooms are stuffed before they are baked. In others, they are stuffed afterwards. In each instance, though, the mushrooms were cooked in the oven preheated to 375F/190C/Gas Mark 5 for 10 minutes. There are a lot of conflicting temperature and time guides in this respect around the Web but a bit of simple experimentation found these guidelines to work very well both for plain and pre-stuffed mushrooms. Note that if you are cooking the mushrooms unstuffed, you should firstly drizzle them with some rapeseed or sunflower oil and season with a little salt and pepper.

Roast Vegetable Stuffed Mushrooms With Mozzarella and Fusilli

Mushrooms stuffed with mixed roasted vegetables, topped with buffalo mozzarella and served on a bed of pasta

Mushrooms stuffed with mixed roasted vegetables, topped with buffalo mozzarella and served on a bed of pasta

Cook Time

Prep time: 45 min

Cook time: 30 min

Ready in: 1 hour 15 min

Yields: 2 servings

Ingredients

  • 1 pound (approximately) tray of mixed roasting vegetables
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • Salt and pepper
  • 2 tablespoons rapeseed or sunflower oil
  • 4 portobello mushrooms
  • 6 ounces dried fusilli pasta
  • 2 slices soft buffalo mozzarella cheese
  • Finely sliced basil leaves to garnish

Instructions

  1. Put your oven on to preheat to 450F/220C/Gas Mark 8.
  2. Season the tray of mixed vegetables with the dried basil and oregano, salt and pepper. Drizzle over the oil and mix carefully but well with your hands.
  3. Lay the foil vegetable tray on an oven tray and cook in the oven for 20 minutes. Remove from the oven and allow around ten minutes to cool enough that the vegetables can be handled/chopped. Reduce the oven heat to 375F/190C/Gas Mark 5.
  4. Roughly chop the vegetables a little bit smaller and divide evenly between the four mushrooms. Lay the mushrooms on an oiled baking tray and cook for 10 minutes.
  5. Add the pasta to a very large pot of boiling, heavily salted water. Simmer for 10 minutes and drain through a colander.
  6. Divide the pasta between 2 serving plates and sit 2 mushrooms on top.
  7. Lay a slice of mozzarella on top of each mushroom before garnishing with the fresh basil.

Cheese Stuffed Mushroom Burger With Spicy Potato Wedges

Cheese stuffed mushroom is served as a burger with salad, pickles and spicy deep fried potato wedges

Cheese stuffed mushroom is served as a burger with salad, pickles and spicy deep fried potato wedges

Cook Time

Prep time: 1 hour

Cook time: 15 min

Ready in: 1 hour 15 min

Yields: 1 serving

Ingredients

  • 1 large baking potato, scrubbed but not peeled
  • Salt
  • 1 portobello mushroom
  • 1 tablespoon (approximately) grated/shredded cheddar cheese
  • Small handful fresh salad leaves
  • Soft bread roll
  • Black pepper
  • 2 dill pickle slices
  • Scattering of hot chilli powder for wedges

Instructions

  1. Chop the potato in to wedges and add to a pot of cold, salted water. Bring to a simmer for 5 minutes.
  2. Drain the wedges and allow to steam off for 5 minutes before adding to a plastic dish and the fridge for a minimum half hour.
  3. Start the oven preheating and pack the cheese fairly firmly in to the cup of the mushroom. Sit it on a lightly oiled tray and bake for 10 minutes.
  4. When the mushroom is in the oven, bring a deep pan of oil up to a fairly high heat and deep fry the wedges for 5 or 6 minutes. Drain on kitchen paper and scatter with the chilli powder.
  5. Wash the salad leaves and shake dry. Cut the roll in half horizontally and lay the salad leaves on the bottom half.
  6. Take the cheese stuffed mushroom from the oven and season with black pepper. Lay on top of the salad leaves with a spatula.
  7. Lay the pickles on the mushroom, close the roll over and serve with the spiced wedges.

Salsa and Mozzarella Stuffed Mushrooms With Bruschetta

Mozzarella infused salsa stuffed mushroom on bruschetta

Mozzarella infused salsa stuffed mushroom on bruschetta

Cook Time

Prep time: 15 min

Cook Time: 10 min

Ready in: 25 min

Yields: 2 servings

Ingredients

  • Small handful mixed bell pepper slices, finely chopped
  • ½ small red onion, finely diced
  • 2 large garlic cloves - 1 peeled and finely diced for salsa; 1 peeled and lightly crushed for bruschetta
  • 1 tablespoon extra virgin olive oil, plus extra for bruschetta
  • Salt and pepper
  • 4 or 5 basil leaves, rolled and finely sliced
  • 2 portobello mushrooms
  • Rapeseed or sunflower oil for drizzling mushrooms
  • 1 sun dried tomato ciabatta bread roll
  • ½ small ball of soft buffalo mozzarella cheese, moderately finely chopped

Instructions

  1. The salsa should be prepared while the oven is preheating for the mushrooms.
  2. Combine the red onion, peppers and diced garlic clove in a bowl with the olive oil, sliced basil leaves, salt and pepper.
  3. Cook the mushrooms as described near the top of the page.
  4. 2 or 3 minutes before the mushrooms are due to be ready, cut the ciabatta roll in half and lightly toast the two halves on both sides. Rub with the crushed garlic clove on cut sides, drizzle with olive oil and season with salt and pepper.
  5. The mozzarella is stirred through the salsa at the very last minute before the combination is used to stuff the mushrooms.
  6. Serve the mushrooms on or beside a slice of bruschetta.

Spicy Rice Stuffed Mushrooms With Salad

Garlic and chilli infused rice stuffed mushrooms

Garlic and chilli infused rice stuffed mushrooms

Cook Time

Prep time: 10 min

Cook time: 10 min

Ready in: 20 min

Yields: 1 serving

Ingredients

  • 2 portobello mushrooms
  • 3 ounces basmati rice
  • Salt
  • ½ small red chilli pepper, seeded and finely diced
  • ½ small green chilli pepper, seeded and diced
  • Black pepper
  • Mixed salad to serve
  • Shredded basil leaves to garnish

Instructions

  1. While your oven is preheating for roasting the mushrooms, bring a large pot of salted water to a boil.
  2. Wash the rice in a sieve under running cold water.
  3. When the mushrooms are in the oven, add the rice to the water, stir briefly but well and simmer for 10 minutes.
  4. Drain the rice thoroughly and combine in a bowl with the chillies, some salt and some black pepper.
  5. Spoon the rice in to the mushrooms and plate with your mixed salad of choice, garnishing last of all with the basil.

Curried Chickpea Stuffed Mushrooms on Naan Bread

Homemade chickpea curry stuffed mushroom served on naan bread

Homemade chickpea curry stuffed mushroom served on naan bread

Cook Time

Prep time: 15 min

Cook time: 20 min

Ready in: 35 min

Yields: 4 servings

Ingredients

  • 2 tablespoons sunflower oil
  • ½ small white onion, peeled and thinly sliced
  • ½ teaspoon garam masala
  • ½ teaspoon medium curry powder
  • 8 ounce can chopped tomatoes in tomato juice
  • ½ small red chilli, seeded and finely diced
  • ½ small green chilli, seeded and finely diced
  • 4 portobello mushrooms
  • 8 ounce can chickpeas in water
  • 2 teaspoons freshly chopped coriander/cilantro

Instructions

  1. Start the oven preheating for the mushrooms.
  2. Add the oil, sliced onion and mushrooms to a small saucepan and gently sautee for a minute or so on a medium heat.
  3. Pour the tomatoes in to the pan and add the chillies. Stir well and bring to as low a simmer as possible for about 15 minutes, stirring frequently, until a rich sauce is formed.
  4. Roast the mushrooms unstuffed.
  5. Wash the chickpeas in a colander under running col water.
  6. Add the chickpeas and the coriander to the sauce for the final couple of minutes of cooking, stirring them through.
  7. Heat the naan breads per the instructions on the pack and lay one on each serving plate.
  8. Take the musrooms from the oven and carefully fill with the curried chickpeas. A teaspoon is best used for this purpose. Lay one stuffed mushroom on each naan bread.

Vegetarian Stuffed Breakfast Mushroom, Poached Egg and Toast

Egg poached to perfection is sat on top of a tomato and onion stuffed mushroom on toast

Egg poached to perfection is sat on top of a tomato and onion stuffed mushroom on toast

In the UK, mushrooms, tomatoes, eggs and onions are four of the most popular non-meat elements of a full fried breakfast, while toast is an even more widely popular item at breakfast tables around the world. That very much provided the inspiration behind this creation which is ideal to serve for a slightly different but satisfying and nourishing breakfast. While a fried egg would be most popular as part of a full breakfast and could be served here, in this case the egg has been poached. Immediately below, you will find a short video affording tips for how to poach an egg to perfection every time.

Cook Time

Prep time: 15 min

Cook time: 10 min

Ready in: 25 min

Yields: 2 servings

Ingredients

  • 2 portobello mushrooms
  • 1 small to medium tomato, seeded and diced
  • ½ small white onion, moderately finely chopped
  • Salt and pepper
  • 2 teaspoons rapeseed or sunflower oil
  • 2 eggs
  • Vinegar for egg poaching water
  • 2 slices bread for toasting
  • Finely sliced basil leaves to garnish

Instructions

  1. Start your oven preheating.
  2. Combine the tomato, onion and oil in a bowl, seasoning well with salt and pepper.
  3. Stuff the mushrooms with the tomato and onion mix, pressing down lightly as you do so to fully compact.
  4. Put the mushrooms on to a lightly oiled tray and in to the heated oven.
  5. The eggs should be poached as described in the video during the last few minutes of mushrooms cooking time.
  6. Make the toast while the eggs are poaching and use a very large drinking glass (or a mug) to cut a circle from each slice. Lay a circle of toast on 2 serving plates.
  7. When the mushrooms are ready, remove from the oven and lay one on top of each toast circle.
  8. Lay a poached egg on top of each stuffed mushroom and garnish for service with the basil.

Comments

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on June 02, 2017:

I love all types of mushrooms but portobellos definitely are something special with their almost meaty texture. Enjoy!

Claire from Lincolnshire, UK on May 03, 2017:

I was never much of a mushroom fan, until I was introduced to portobollo mushrooms. Definatly going to try a few of your recipes. Thank you for sharing.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on June 05, 2015:

I was lucky to be introduced to very spicy foods as a very young child, Kristen. Probably why I'm so adventurous with food.

Kristen Howe from Northeast Ohio on June 05, 2015:

That's good to hear, Gordon. You have some culinary appetite to try hot and exotic foods.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on June 05, 2015:

Yes, I'm a big fan of spicy food Kristen in many ways. Fortunately, it can easily be missed out or reduced in most recipes.

Kristen Howe from Northeast Ohio on May 31, 2015:

Great recipes Gordon. You sure like them hot and spicy with the chillies and the curry. The ones without them I can sure try to do this summer. Voted up for useful!

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on May 10, 2015:

Thanks, Blackspaniel1. I hope you get to taste some of the ideas for real and don't have to go on simply imagining for too long :)

Blackspaniel1 on May 09, 2015:

These look great. I can just imagine the taste!

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on May 08, 2015:

Hi, Nell. Good to hear from you and glad you may have some experiments with these mushroom ideas. Enjoy! :)

Nell Rose from England on May 08, 2015:

Hiya Gordon, thought I would pop over to see how your doing, this is great, I loved mushrooms so I will be experimenting with these in my kitchen! lol! have a great day, nell

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on May 07, 2015:

Thanks, randomcreative. I'm glad that you're a portobello mushroom fan and hope you enjoy any of these ideas which you try.

Rose Clearfield from Milwaukee, Wisconsin on May 04, 2015:

I love portobello mushrooms and am always looking for new ways to prepare them. Thanks as always for the great range of recipes.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on May 02, 2015:

Thank you very much, Jaye. I'm glad you like the ideas and hope very much you get the chance to try some of them out for yourself. Enjoy! :)

Jaye Denman from Deep South, USA on May 02, 2015:

Almost a Portobello cookbook! Thanks! Your instructions and photos of prep in progress are as good as some of the "foodie" blogs. Voted Up+++

Jaye

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on May 02, 2015:

Thank you, peachpurple. I'm glad the Hub will be useful to you. That's always great to hear.

peachy from Home Sweet Home on May 02, 2015:

Wow you made a great hub of mushroom recipe that i had been hunting for