Stuffed Portobello mushrooms (vegan)
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Stuffed Portobello Mushrooms (Vegan and Gluten Free)

Stuffed portobello mushrooms have been my favorite holiday meal for years. I’ve made them with wheat bread stuffing and cornbread stuffing, with and without nuts, and with and without tofu. I’ve topped them with mushroom sauce and red pepper sauce and gravy and vegan cheese. This year, with little time to cook and tiny kitchen with only a small counter-top oven, I tried something different… and these are now my all-time favorite.

This version is savory, delicious, and the most healthful I’ve made. It can be easily modified for ingredients you have on hand. I made a simple red pepper sauce and it worked beautifully, and we had the leftovers with gravy. Mmmm, gravy. The leftovers were oh-so-good. I just popped them in the toaster oven for a few minutes until they were heated through.

Stuffed Portobello Mushrooms

Course: Main Course
Cuisine: Holiday, Vegan
Servings: 6
Calories: 232kcal
Author: Singing Vegan


  • 1 cup brown rice
  • 2 cups vegetable broth amount may vary according to your cooking method
  • 1 tsp dried sage
  • 6 portobello mushrooms medium to large
  • 1 tablespoon vegetable oil
  • 1 onion medium, chopped
  • 2 celery ribs sliced
  • 1/2 lb tofu firm, cut into 1/2" cubes
  • 1 tablespoon soy sauce or tamari
  • 1 lb spinach fresh, washed and lightly chopped
  • 1 tsp each powdered sage and oregano
  • 1/2 cup dry white wine
  • salt and pepper to taste


  • Mix the broth, rice, and 1 tsp of sage and cook until the rice is tender. Set aside.
  • Preheat oven to 375 degrees.
  • Prepare the mushrooms by rinsing them, cutting out the stems, and scraping out the gills with a spoon.
  • Spread the oil in a baking dish, then place the mushrooms in a single layer in the baking dish, tops up. Bake until the tops start to soften, about 15 minutes, then turn the mushrooms over and bake another 10–15 minutes, until they start to brown. Remove from the oven.
  • While the mushrooms bake, dry saute the onion and celery until they start to soften, then add the tofu and soy sauce. Cook about 5 minutes, then stir in the spinach leaves. Continue cooking until the spinach is wilted.
  • Stir in the sage, oregano, rice, and wine. Stir to combine and season with salt and pepper. Continue cooking a few minutes to allow the flavors to combine and adjust the seasonings.
  • Fill each mushroom cap with about 1/2 cup of the stuffing mixture, or more if it will fit.
  • Cover the baking dish and bake about 20 minutes.
  • Remove from the oven and serve hot.


Calories: 232kcal | Carbohydrates: 34g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Sodium: 554mg | Potassium: 860mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7256IU | Vitamin C: 23mg | Calcium: 141mg | Iron: 3mg

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