Using a Portabella mushroom is a great flavorful way to go meatless. This delicious dish can be made gluten-free, vegetarian, or vegan.
Filled with a wide variety of vegetables, the flavor in the sun-dried tomatoes really kicks it up a notch.
Stuffed Vegan Portabella Mushrooms
I will admit, that I didn’t go all the way Vegan with this dish. I did not find gluten-free bread crumbs and the store was out of Nutritional Yeast when I placed my order. So we did use regular bread crumbs and parmesan. The topping was vegan mozzerella, which if you are not going the vegan route, can easily be regular mozzerella.
If you don’t want this to be vegetarian or vegan, you can always incorporate a little ground pork or turkey into the dish. Really, the stuffing is one of those things you can play with.
Here’s what you will need:
- 2 large portabella mushrooms
- 1 tbs olive oil + more to rub the mushrooms
- 1/2 large sweet onion diced
- 1 medium zucchini diced
- 1/2 red pepper diced
- 4 sun-dried tomatoes chopped
- 3 cloves garlic minced
- 1 cup of spinach
- ¼ tsp dried thyme
- ground black pepper
- 2 tbsp dried breadcrumbs (gluten-free)
- 2 tbsp grated Parmesan (vegan parm or use nutritional yeast)
- 2 tbsp shredded vegan mozzarella
- Preheat the oven to 375 degrees.
- Line a sided baking sheet with a silicone pad or parchment paper.
- Brush the mushrooms with a paper towel, pull out the stem and scrape out the gills with a spoon
- Rub each portabella mushroom with olive oil and set them on the baking sheet, *they will really soak up the olive oil, give them a twice over, but don’t stress about having them glossy and oily.
- Heat a sauté pan over medium-high heat, add the olive oil to warm it.
- Add the onions and sauté for 3 or 4 minutes
- Add the zucchini and cook until the zucchini begins to soften for 4 or 5 minutes.
- Add the red pepper and sundried tomatoes. Cook for 2 or 3 minutes.
- Add the garlic. Cook for one minute
- Add the spinach.
- Once the spinach wilts, remove the pan from the heat
- Add the thyme, crushing it between your fingers to release the oil, the black pepper, breadcrumbs, & Parmesan (or nutritional yeast).
- Stir to combine.
- Fill the two mushrooms with the mixture ( if they are very flat you might heap the mixture in a mound on the center
- Bake in the oven for 35 to 40 minutes.
- Top each portabella mushroom with a tablespoon of the mozzarella and continue baking for another 10 to 12 minutes, or until the cheese is just beginning to get golden on top. *keep an eye on them here. The vegan mozzarella is tough to melt and you don’t want to burn the other ingredients. (although the crispy bits were still really tasty!)
L’Ecole No. 41 2017 Columbia Valley Cabernet Sauvignon
This wine comes from Washington’s largest AVA the Columbia Valley AVA. It covers a full 1/3 of the landmass of Washington. It is sourced from vineyards across this AVA that L’Ecole No. 41 has built a relationship with over the years.
You’ll find a blend of fruit from a few vineyards in here: Candy Mountain, Estate Seven Hills, Alder Ridge, Klipsun, Summit View, Bacchus & Dionysus, Pepper Bridge, Stone Tree, Loess, Yellow Jacket, Estate Ferguson & Stone Valley
100% Cabernet Sauvignon – 5,600 cases produced – $29.00 SRP
Of all the dishes that we paired with this wine, this was surprisingly the best. Don’t get me wrong, all our pairings were delicious, This Portabella Mushroom dish just had a little extra something. I think that it was the sundried tomatoes.
*We received this wine as a media sample. No other compensation was received. All opinions are our own.
This recipe has variations to be Vegan Vegetarian or Gluten-Free, depending on the breadcrumbs and cheese (or cheese substitute) that you use. It is filled with onion, zucchini, red pepper, garlic, spinach, and sundried tomatoes with breadcrumbs and parmesan (or nutritional yeast to make it vegan).
While this does take a bit of time in the oven, it's really delicious.
This is a dish that is great with Cabernet Sauvignon. Yes, red wine with a dish that isn't meat!
- • 2 large portabella mushrooms
- • 1 tbs olive oil +
- • 1/2 large sweet onion diced
- • 1 medium zucchini diced
- • 1/2 red pepper diced
- • 4 sun dried tomatoes chopped
- • 3 cloves garlic minced
- • 1 cup of fresh spinach
- • ¼ tsp dried thyme
- • freshly ground black pepper to taste
- • 2 tbs dried breadcrumbs (gluten free)
- • 2 tbs grated Parmesan (vegan parm or use nutritional yeast)
- • 2 tbs shredded vegan mozzarella
1. Preheat the oven to 375 degrees.
2. Line a sided baking sheet with a silicone pad or parchment paper.
3. Brush the mushrooms with a paper towel, pull out the stem and scrape out the gills with a spoon
4. Rub the mushrooms with olive oil and set them on the baking sheet,
5. Heat a sauté pan over medium-high heat, add the olive oil to warm it.
6. Add the onions and sauté for 3 or 4 minutes
7. Add the zucchini and cook until the zucchini begins to soften.
8. Add the red pepper and sundried tomatoes. Cook for 2 or 3 minutes.
9. Add the garlic. Cook for one minute
10. Add the spinach.
11. Once the spinach wilts, remove it from the heat
12. Add the thyme, rubbing it between your fingers to release the oils, then the black pepper, breadcrumbs, & Parmesan (or nutritional yeast).
13. Stir to combine.
14. Fill the two mushrooms with the mixture
15. Bake in the oven for 35 to 40 minutes.
16. Top each mushroom with a tablespoon of the mozzarella and continue baking for another 10 to 12 minutes, or until the cheese is just beginning to get golden on top.
For gluten-free: use gluten-free breadcrumbs
For vegetarian; use Parmesan made without animal rennet or use nutritional yeast.
For vegan: use vegan mozzarella and substitute the Parmesan with nutritional yeast.
Serve this with a side dish of grilled purple cabbage with a balsamic marinade!
Amount Per Serving Calories 220Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 10mgSodium 228mgCarbohydrates 24gFiber 5gSugar 11gProtein 9g
Nutrition information isn’t always accurate.
Robin Renken is a wine writer and Certified Specialist of Wine. She and her husband Michael travel to wine regions interviewing vineyard owners and winemakers and learning the stories behind the glass.
When not traveling they indulge in cooking and pairing wines with food at home in Las Vegas.