Vegan Stuffed Portobello Mushrooms
These vegan stuffed portobello mushrooms are loaded with pizza toppings, melted vegan cheese, and fresh spinach. Quick to prepare and baked to perfection, they’re a fiber-rich, protein-packed, low-carb option that’s perfect for busy weeknights or meal prep.
Equipment
- 1 Sheet Pan
- Parchment paper (enough to line the pan)
- 1 paper towel or clean cloth
- 1 spoon (for removing mushroom gills)
- 1 basting brush (optional, for oil)
Ingredients
- 4 large portobello mushrooms
- 1/2 cup pizza sauce
- 1 cup baby spinach
- 1 cup vegan mozzarella cheese
- 1/2 cup vegan pepperoni or vegan sausage, or toppings of choice
- 1 tsp oil for brushing, optional
Instructions
- Preheat the Oven Properly: Start by preheating your oven to 375°F (190°C). This ensures that the mushrooms will cook evenly and the cheese will melt perfectly. Position the oven rack in the center for consistent heat circulation. Preheating also helps to slightly roast the mushrooms’ exterior while retaining their juicy interior.
- Clean the Mushrooms Thoroughly: Take each portobello mushroom and gently wipe off any dirt or debris using a damp paper towel or clean cloth. Avoid rinsing under water, as mushrooms can absorb moisture and become soggy during baking. Next, carefully trim off the stems with a sharp knife, and using a spoon, scrape out the gills from the underside of the caps. This step prevents excess moisture and ensures a stable base for your pizza toppings.
- Prepare the Baking Tray: Line a sheet pan with parchment paper to prevent sticking and make cleanup easier. Place the mushrooms stem-side down on the tray. If desired, lightly brush or spray a thin layer of oil on the top of each mushroom cap. This helps to enhance flavor and prevents them from drying out during baking.
- Pre-Bake the Mushrooms: Place the tray in the preheated oven and bake the mushrooms for 10 minutes. This initial baking draws out some of the water from the mushrooms, preventing them from becoming soggy when you add the toppings. It also slightly softens the caps, making them easier to fill.
- Drain Excess Moisture: After 10 minutes, carefully remove the mushrooms from the oven and let them rest for 5 minutes. Use a paper towel to blot up any liquid that has accumulated on or around the mushrooms. This step is key for ensuring your final stuffed mushrooms are flavorful and not watery.
- Flip and Fill the Mushrooms: Once drained, gently flip the mushrooms so the cavity faces up. Spoon 2–3 tablespoons of pizza sauce into each cap. Layer with baby spinach and your choice of toppings, such as vegan pepperoni or vegan sausage. Finally, generously sprinkle vegan mozzarella cheese over each mushroom, covering the toppings evenly.
- Bake Until Melty and Golden: Return the filled mushrooms to the oven and bake for an additional 10 minutes, or until the cheese is melted and slightly golden. For a more bubbly, golden cheese finish, turn on the broiler for 2–3 minutes at the end. Keep a close eye to prevent burning.
- Optional Cheese Melting Tip: If your vegan cheese is slow to melt, you can cover the mushrooms with foil for 5 minutes. The trapped steam will help the cheese melt thoroughly without overcooking the mushrooms.
- Season and Serve: Remove the mushrooms from the oven. Taste and lightly sprinkle salt if needed. Serve immediately while warm, either on a plate as an appetizer or as a main course alongside a fresh salad or grain bowl. These mushrooms are best enjoyed fresh but can also be stored for later use.
Notes
- Salting the Mushrooms: While some recipes suggest salting mushrooms before baking, it can draw out too much moisture and make them soggy. Instead, season lightly after baking to preserve their texture.
- Cheese Melting Tricks: Not all vegan cheeses melt the same. If your cheese is resistant to melting, cover the mushrooms with foil for 5 minutes to trap steam and achieve a gooey, melty topping.
- Topping Variations: Feel free to get creative! Mushrooms pair well with olives, sun-dried tomatoes, artichokes, or vegan sausage slices. Just be mindful of moisture-heavy toppings that may need draining.
- Cooking Temperature: Preheating the oven and using the middle rack ensures even baking. Broiling at the end gives a golden, bubbly finish without overcooking the mushroom caps.
- Serving Size: Each large stuffed portobello mushroom is hearty enough to serve as a main course. Smaller mushrooms can be cut in halves for appetizers or party bites.
