These Vegan Tofu Stuffed Portobello Mushrooms make the perfect plant-based dinner recipe. With a tofu & leek filling, juicy portobello mushrooms, and fresh herbs- this recipe is packed with flavor for a filling main dish.
Here at SGTO we are big fans of mushrooms. Take my portobello mushroom tacos, mushroom gravy, or viral vegan mushroom wild rice soup as just a few examples of why mushrooms are such a staple in plant-based recipes.
This recipe was inspired by the flavors in my classic vegan stuffing recipe, but we're adding tofu for extra protein. That way, these vegan stuffed mushrooms can be served as a main dish for Thanksgiving, Christmas, or any gathering.
Ingredients:
Substitution notes:
- Portobello Mushrooms: I really created this recipe with portobello mushrooms in mind, however, the filling also works stuffed into smaller mushrooms.
- Please keep in mind, you won't need to pre-bake smaller mushrooms but will need to bake them with the filling inside for at least 20 minutes.
- Firm tofu: If you're not a fan of tofu, try subbing in your favorite plant-based meat alternative for a twist!
- Herbs: I used fresh thyme and rosemary and HIGHLY suggest using fresh herbs for this recipe as it creates a way better flavor. However, if you can only find dried just use half the amount called for in the recipe.
How to make vegan stuffed portobello mushrooms
Prep & prebake portobello mushroom caps
Remove the stems from each mushroom cap. If desired, you can also scrape out the gills on the inside. I chose not to do this since I don't mind them, but it doesn't change the recipe if you want to remove them!
Then, add the portobello mushrooms to a parchment-lined tray with the stem side facing down. Spray the tops with oil and season with salt & pepper before baking for 10 minutes.
Make the tofu leek filling
Start by cooking the leeks and garlic in vegan butter for about 2-3 minutes, until fragrant.
Then, crumble the tofu into the pan and cook with the veggies for another 8-10 minutes or until the tofu begins to crisp up.
Once the tofu starts to brown, add in the breadcrumbs, rosemary, thyme, dried parsley, salt, & pepper. Stir together and cook another 1-2 minutes.
Then, turn off the heat and mix the flax egg into the filling.
The flax egg isn't necessarily needed, but I found that without it the filling was a bit too crumbly! If you don't have one on hand, you can use a little bit of just egg or even some vegan parmesan to help hold the stuffing together.
Stuff the mushrooms & bake
Flip the partially baked mushroom caps over and stuff them with the tofu leek filling. Then, add back to the oven and roast for another 12-15 minutes.
Serve & enjoy!
Remove the mushrooms from the oven and serve while warm!
I love eating these mushrooms as an easy weeknight dinner, but they also work as a Holiday main dish. In that case, I recommend serving them with lots of yummy sides including my green bean almondine, caramelized onion mashed potatoes, and spinach tomato babka!
FAQ & Tips:
Can I make this recipe with different/smaller mushrooms?
Yep! However, it does slightly change the recipe. You can skip the pre-baking step if using smaller mushrooms. Once filled, the mushrooms will need to bake for at least 20 minutes to cook through.
Should you remove the gills from portobello mushrooms before cooking?
Personally, I don't because I think they add good flavor and from a texture standpoint they don't bother me.
However, you can totally scrape them out before baking if you prefer! Removing them does give the mushrooms a slightly more appealing color, but other than that it doesn't affect the recipe to keep them or remove them.
How do I store stuffed portobello mushrooms?
Mushrooms can be stored in a closed container in the fridge for 2-4 days. I don't recommend freezing this dish as texture-wise it doesn't taste great once reheated.
Also, you can totally make and prep the filling the day before and store in a closed container in the fridge. This cuts down on prep time and allows you to only worry about prepping and baking the mushrooms the next day.
I truly can't wait for you to try these juicy & flavorful Stuffed Portobello Mushrooms! With a herby tofu stuffing, they are truly a delicious plant-based Holiday dish. Enjoy!
-TSG
More plant-based dinner ideas you will love:
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Vegan Stuffed Portobello Mushrooms
Ingredients
Mushroom Caps
- 6 large portobello mushroom caps
- salt & pepper sprinkle a small amount to season mushroom caps
- avocado oil spray
Tofu Leek Stuffing
- ¼ cup vegan butter
- 1 large leek sliced (about 2 cups)
- 5 garlic cloves minced
- 7 ounces extra firm tofu ½ block of packed tofu
- ½ cup seasoned breadcrumbs I used gluten-free Italian seasoned breadcrumbs
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 1 teaspoon dried parsley
- ½ teaspoon salt add more or less depending on preference
- ¼ teaspoon ground black pepper add more or less depending on preference
- 1 flax egg 1 Tablespoon (8 grams) ground flaxseed mixed with 3 tablespoon water
Instructions
- Preheat the oven to 375F and press the tofu between two layers of towels or paper towels to remove any extra moisture.
- Then, prep the veggies by dicing the leek, mincing the garlic, finely chopping the rosemary, and removing the stems from the portobello mushroom caps. If desired, you can also scrape out the gills from the inside of the portobello mushrooms. It is also a good idea to make the flax egg at this time and set it aside for later.
- Line a baking tray with parchment paper and place the mushroom caps onto the tray, stem side down. Lightly brush or spray the mushroom tops with oil and then sprinkle with salt & pepper to season.
- Add the tray of mushrooms to the oven to bake for about 10 minutes until they begin to soften. Then, remove from the oven, flip over, and set aside until the filling is done.
- While the mushrooms are baking, make the tofu leek filling. Add the vegan butter to a pan and melt over medium heat.
- Once the butter has melted and is bubbling, add in the chopped leeks and minced garlic. Saute for about 2-3 minutes until fragrant.
- Crumble the block of tofu into the pan and saute with the vegetables for around 8- 10 minutes or until the tofu begins to crisp up.
- Next, add the breadcrumbs, thyme, rosemary, dried parsley, salt, & pepper to the pan. Saute with the tofu and vegetables for another 1-2 minutes. Then, remove the pan from the heat and stir in the flax egg.
- Add the tofu leek filling to the stuffed mushrooms until they are completely full, then add back to the oven to bake for another 12-15 minutes.
- Remove the mushrooms from the oven and serve immediately with additional fresh herbs or even vegan parmesan sprinkled on top. Enjoy!
Notes
- If using dried herbs, sub 1 teaspoon of fresh herbs for ½ of dried herbs.
- If you don't want to use a flax egg, the filling still works it will just be slightly crumbly and not hold together as well.
- Leek can be replaced with 1 diced white onion for similar results.Â
- The filling can be prepped a day in advance and stored in a closed container in the fridge before filling the mushrooms and baking.
- Mushrooms can be stored in a closed container in the fridge for 2-4 days and reheated.
- I don't recommend freezing this dish as texture-wise it doesn't taste great once reheated.
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