Vegan Stuffed Portobello Mushrooms

Stuffed mushrooms are always a treat. The creamy filling that typically lies inside pairs perfectly with the chewy, dense texture of the mushrooms. I particularly enjoy portobellos, with their huge caps enabling a lot to be packed inside. Like in this recipe, containing portobellos jam-packed full of nutritious taste. Fiber-filled brown rice stands in as the base, infused with a vegan cream cheese-pesto duo of creaminess and flavor. I top the mushrooms with an oven roasted tomato topping to compliment the rich mushroom filling. I’m a garlic lover, so neither component of this dish is shy on the pungent, cholesterol-lowering ingredient. Yep, a whole head of garlic, plus some in the pesto. But no need to be be shy in diving in. Just make sure you share a few bites with those around you. Two garlic breathes cancel each other out, leaving you with satisfied taste-buds and a happy stomach.

Pesto Brown Rice Stuffed Portobellos with Roasted Tomatoes

(Serves 3)

-3 portobello mushrooms
-2 heaping cups cooked brown rice
-3 Tbsp. Tofutti Better Than Cream Cheese
-1/4 cup plus 2 Tbsp. Vegan Pesto (Omit sundried tomatoes)
-1 1/2 cup spinach, chopped
-Olive oil
-Garlic Roasted Tomatoes (See recipe below)

Preheat oven 350F. Scrap away scales from portobello caps. Brush outside of caps with olive oil.

Heat rice if not already warm. In a medium bowl, combine rice with pesto and cream cheese. Stir in spinach.

Divide rice mixture among the portobello mushrooms. Place on an aluminum-lined baking sheet, and bake for 25-30 minutes, or until mushrooms are tender. Top with warm Garlic Roasted Tomatoes and a dash of hot sauce, if desired.

Garlic Roasted Tomatoes

-2 cups grape tomatoes
-1 head garlic (about 15 cloves), large cloves cut in half
-1 Tbsp. olive oil
-1/8 tsp. salt
-1/8 tsp. pepper

Preheat oven 350F. Bake 20-25 minutes, stirring halfway, until tomatoes are burst and garlic is fork tender. Serve atop stuffed mushrooms.

You Might Also Like


  • Reply
    My Grandparent's Kitchen
    March 7, 2011 at 6:32 am

    He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. ~Henry David Thoreau

    These look great! I am certainly not a veegan, but I can’t wait to try these.

  • Reply
    Nicole, RD
    March 7, 2011 at 7:04 am

    Wow, those look fantastic! The pesto…mmm! Portabellos are amazing, we need to eat more of them in this house 🙂

    P.S. Thank you for the well wishes, Grace 🙂

  • Reply
    Vegan Stuffed Portobello Mushrooms | CookingPlanet
    March 7, 2011 at 8:41 am

    […] Vegan Stuffed Portobello Mushrooms […]

  • Reply
    Mushrooms Canada
    March 7, 2011 at 9:42 am

    I love using garlic when I am cooking so I cant wait to try this recipe! It looks great 🙂

  • Reply
    March 7, 2011 at 9:58 am

    Wow that looks great!!!!!!! yums

  • Reply
    March 7, 2011 at 4:08 pm

    WOW! Never though mushrooms can be cooked like that and can actually looked like that! The picture is so attractive!
    For more healthy and delicious recipes, you can check at:
    Hope you can find recipes that you like!

  • Reply
    Angela (the diet book junkie)
    March 7, 2011 at 5:44 pm

    i use garlic in practically everything. haven’t figured out how to roast it though, it always comes out over cooked or under. any tips on that?? 🙂

  • Reply
    March 8, 2011 at 1:26 pm

    This sounds wonderful. I love all mushrooms, especially portobellos. They really give a lot to a meal.

  • Reply
    March 8, 2011 at 10:34 pm

    I love stuffed mushrooms. Yours look & sound fabulous!

  • Reply
    Jenna@ Healthy. Happy. Well.
    March 9, 2011 at 5:14 am

    oh my goodness! You have no idea how long I’ve been searching for the perfect stuffed portobello mushroom!!! I am so excited to try this out! I’ll let you know how it goes, it looks absolutely divine =)

  • Reply
    March 10, 2011 at 5:04 pm

    OMG These look amazing. I’ve been wanting to make some porobellos of some sort. I will have to try these. Gorgeous picture too.

  • Reply
    May 10, 2011 at 11:07 pm

    I just made this for some family and friends this evening – it was a huge hit! So delicious. Thanks for the recipe! 😀

  • Leave a Reply to Mushrooms Canada Cancel Reply

    Please wait...

    Subscribe to our newsletter

    Want to be notified when our article is published? Enter your email address and name below to be the first to know.