These vegan stuffed mushrooms are big, juicy portobello caps piled high with a Greek-style filling of roasted red peppers, spinach, crispy panko, and tangy vegan feta. They're hearty enough to be dinner on their own and pretty enough to bring to the holiday table.
The idea for these came from a trip to Greece. In Crete, stuffed mushrooms showed up on the menu at taverna after taverna, filled with veggies, breadcrumbs, and salty feta, and every plate was gone in about five minutes. Back home, I wanted that same flavor without the dairy, so these vegan stuffed portobello mushrooms were born.
They're also one of my favorite answers to the "what do we feed the vegans?" question at Thanksgiving and Christmas. Serve one big cap per person as a vegan main, or cut them in half (or use smaller mushrooms) for a holiday side that everyone at the table will want to try. Want a cheesy vegetarian stuffed mushroom instead? Try these Kale-Stuffed Portobello Mushrooms next.
While you're here, be sure to grab our FREE 5-Day Meatless Meal Plan. It's packed with tasty recipes to make vegetarian cooking easy and delicious!
Key Ingredients & Substitutions
- Portobello mushrooms. Look for large, firm caps that are about 4 to 5 inches across, with no slimy spots. Their meaty texture is what makes this work as a main dish. For appetizers, swap in cremini or white button mushrooms (see Variations).
- Roasted red peppers. Jarred roasted red peppers keep this quick and add a sweet, smoky note. Pat them dry before dicing so the filling doesn't turn watery. You can also roast your own peppers, or use sun-dried tomatoes for a more intense flavor.
- Spinach. Fresh baby spinach wilts down in a couple of minutes. Chopped kale or Swiss chard works too; just give it an extra minute or two in the pan. If you only have frozen spinach, thaw it and squeeze out as much water as you can.
- Panko. Panko breadcrumbs give the filling a light, crispy texture that regular breadcrumbs can't quite match. Check the label, since most panko is vegan but a few brands add honey or milk. Use gluten-free panko to make the whole recipe gluten-free.
- Vegan feta. This is optional, but it adds the salty, tangy bite that makes the filling taste properly Greek. My homemade vegan feta cheese is easy to make ahead, or you can use a store-bought block. Leave it out entirely and finish the mushrooms with a squeeze of lemon instead.
- Herbs and aromatics. Onion, garlic, dried oregano, and dried dill bring the classic Greek flavor. Fresh dill or parsley stirred in at the end is a nice bonus.
Helpful Tips
Go big on the mushrooms. Choose the biggest portobellos you can find. They shrink a bit as they bake, and a wide, deep cap holds more of that filling.
Wipe, don't rinse. Clean the caps gently with a damp paper towel instead of washing them under the tap. Mushrooms soak up water like a sponge, and waterlogged caps turn soggy in the oven and won't absorb as much flavor.
Scoop out the gills. A regular spoon makes quick work of the stems and dark gills. Removing them makes more room for the stuffing and keeps the dish from looking muddy. Work gently so you don't crack the edges.
Jarred peppers are fine. I use jarred roasted red peppers for convenience, but if you have a little extra time, make a batch of oven-roasted peppers and use a few for the filling.
Make the feta ahead. The vegan feta is worth the effort. Make a big batch a day or two before and keep it in the fridge, so it's ready whenever a craving (or a holiday dinner) comes up.
How to Make Vegan Stuffed Mushrooms
These come together in about 50 minutes, most of it hands-off oven time. Here's how it goes.
Prep the mushrooms. Preheat the oven to 375°F. Wipe the portobello caps clean with a damp paper towel, then use a spoon to remove the stems and gills, taking care not to break the caps.
Season the caps. Spray both sides of each mushroom with olive oil, sprinkle with salt and pepper, and set them stem side up on a baking sheet.
Start the filling. Heat 1 tablespoon of olive oil in a large nonstick pan over medium heat. Cook the diced onion for 3 to 4 minutes until it softens; a sweet yellow onion works especially well here. Add the roasted red peppers, garlic, oregano, and dill and cook for 2 to 3 minutes more.
Add the greens and crumbs. Stir in the spinach and cook until wilted, about 2 to 3 minutes. Add the panko and the vegan feta, if using, and cook for another minute or two until everything is warmed through and evenly mixed. Take the pan off the heat.
Stuff and bake. Pack the filling into the mushroom caps, mounding it up generously. Bake for 20 to 25 minutes, until the mushrooms are tender and the tops are lightly browned.
Variations
- Add some heat. Stir a pinch or two of crushed red pepper flakes into the filling along with the garlic.
- Bite-size appetizers. Use about 24 cremini or white button mushrooms instead of portobellos. Fill them with small spoonfuls of stuffing and bake for 15 to 18 minutes. They're perfect for holiday parties.
- Olives and sun-dried tomatoes. Fold in a few tablespoons of chopped Kalamata olives or sun-dried tomatoes for an even more Mediterranean filling.
- Add some crunch. Mix chopped toasted walnuts or pine nuts into the filling, or sprinkle them on top before baking.
- Vegetarian stuffed mushrooms. Not cooking for vegans? Use crumbled dairy feta in place of the vegan feta for a vegetarian version.
- Gluten-free. Use gluten-free panko or crushed gluten-free crackers.
Serving Ideas
For a weeknight dinner, serve one stuffed mushroom per person with a big Greek salad, some warm pita, or a scoop of rice or orzo to round things out. A squeeze of fresh lemon and a sprinkle of parsley right before serving brightens everything up.
At Thanksgiving or Christmas, these make an easy vegan main that still feels special. Pair them with crispy lemon potatoes, a Whole Roasted Cauliflower with Tahini Sauce, and plenty of mushroom gravy. If you're serving them as a side, halve the caps and set them out alongside the turkey or nut roast, with a bowl of Marinated Olives with Lemon, Thyme and Garlic for nibbling.
Storing & Freezing
Store leftover stuffed mushrooms in an airtight container in the fridge for up to 3 days. Reheat them on a baking sheet at 350°F for about 10 minutes, so the topping crisps back up. The microwave works in a pinch, but the mushrooms will be softer.
Hosting this year? You can make the filling up to 2 days ahead and keep it covered in the fridge. On the day, clean and season the caps, stuff them, and bake as directed, adding 3 to 5 minutes since the filling is cold. You can also stuff the mushrooms a few hours ahead and keep them covered in the fridge until they go into the oven, which frees up the stovetop for everything else.
Baked stuffed mushrooms don't freeze well, since the caps release water and turn spongy when thawed. The filling freezes nicely on its own, though. Freeze it in an airtight container for up to 2 months, thaw it overnight in the fridge, then stuff fresh mushrooms and bake.
More Vegan Greek Recipes
From moussaka to baklava, I've done my best to vegan-ize all the classic Greek favorites. Here are a few more to try:
- Vegan Feta Cheese
- Vegan Moussaka
- Healthy Baked Zucchini Fritters
- Vegan Baklava
- Vegan Kale Spanakopita
While you're here, be sure to grab our FREE 5-Day Meatless Meal Plan. It's packed with tasty recipes to make vegetarian cooking easy and delicious!
📖 Recipe
Ingredients
- 4 large portobello mushroom caps
- 1 cup panko bread crumbs
- 2 garlic cloves, peeled and minced
- 4 oz baby spinach, fresh, chopped
- 1 small onion, peeled and diced
- ½ cup crumbled vegan feta cheese, optional, homemade or store-bought
- ¼ cup roasted red peppers, jarred, patted dry and diced
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- Olive oil spray
- 1 tablespoon olive oil
- 1 lemon, optional
- fresh parsley, optional
- Salt and pepper, to taste
Instructions
- Preheat oven to 375 degrees F.
- Gently clean the mushroom caps with a damp paper towel. Use a spoon to remove the stem and gills from the underside of the mushrooms.
- Spray the mushroom caps with olive oil spray on both sides and sprinkle generously with salt and pepper. Place them stem side up on a baking sheet.
- Heat 1 tablespoon olive oil in a large nonstick pan over medium heat. Add the onion and cook for 3-4 minutes, until softened. Add the roasted red peppers, garlic, oregano and dill and cook for 2-3 minutes more.
- Add the spinach and cook until wilted, about 2-3 minutes. Stir in the panko and the vegan feta (if using) and cook for 1-2 minutes, until heated through. Remove from the heat.
- Spoon the filling into the four mushroom caps, mounding it up. Bake for 20-25 minutes, until the mushrooms are tender and the tops are lightly browned. Sprinkle with chopped fresh parsley and add a squeeze of lemon just before serving, if you like.
Evans says
They look so yummy and nutritious.Will make it for my family this weekend.
Kat says
Second time I am making this recipe.So easy, quick and delicious and very pretty on the plate.Thanks so much.
Paula Goodnow says
This is one of my favorite main dishes which I've made this several times. I add a handful of cherry tomatoes cut in half. I made the vegan feta and freeze it in 1/2 cup portions for future times I make this.
Paula Goodnow says
This is one of my favorite main dishes which I've made this several times. I add a handful of cherry tomatoes cut in half. I made the vegan feta and freeze it in 1/2 cup portions for future times I make this.
Adri says
Can I use small mushrooms and fill them with this mixture?
Nicole says
Yes.