Easy vegan stuffed portobello mushrooms with zesty hummus and crispy chickpeas make a quick and tasty main dish with minimal prep.
Stuffed veggies, like twice baked potatoes, stuffed red peppers, or stuffed sweet potatoes, are some of our favorite vegan recipes because they highlight how complex flavors, with simple ingredients, transform into flavorful elegance. If you are a big fan of mushrooms, you'll be adding this easy recipe to the top of your list!
Table of Contents
Why You'll Love This Recipe
- Use pantry ingredients to make a quick hummus-style filling—no food processor is needed to make this great recipe for mashed chickpeas and spices. Click on the frequently asked questions for a no-tahini option.
- Stuffed mushrooms make a delicious main dish, but you can use this recipe with smaller mushrooms, like baby bella mushrooms, for the perfect appetizer or side dish.
Ingredients, Notes, and Substitutions
Portobello mushrooms. Large portobello mushrooms make the best stuffing mushrooms because they have a substantive, meaty texture.
Chickpeas. Chickpeas are nice to roast, but you can also use white beans, like cannelloni. For 2 mushrooms, use 1 can of chickpeas, rinsed and drained.
Garlic. Fresh garlic cloves are preferred. Use ½ a teaspoon of garlic powder if you need a substitute.
Sumac. Zesty sumac is made from the berries of the (sumach flower), a proud member of the cashew family. It's the special ingredient for making Za'atar, a Middle Eastern spice blend. Lemon zest is the best substitute, but I encourage you to grab sumac if possible.
Tahini. Ground sesame seeds, that’s what we’re talking about. You can make your own tahini or invest in a good brand that doesn’t contain added oil.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Recipe Variations
Hummus is a great way to stuff mushrooms because it takes minutes to mix the ingredients.
If you're looking for another stuffed mushroom recipe, here's a thought: Our signature white bean dip with sun-dried tomatoes and balsamic vinegar, you can easily take this idea, top them with breadcrumbs, vegan parmesan cheese, or a few chopped red onions, and presto! More stuffed portobello mushrooms for next time!
If you want to add chopped fresh herbs, parsley is the best option.
Step-by-Step Instructions
Step 1: Wiggle the stem and gently remove it. Then use a spoon to scrape out the gills on the underside of the mushroom.
Step 2: Mash half the chickpeas with the tahini. Mix garlic, lemon juice, thyme, sumac, and half the sesame seeds.
Step 3: Fill the mushrooms with the mashed chickpeas. Then add the rest of the whole chickpeas and the remainder of the sesame seeds on top.
Step 4: Place the mushrooms on a baking sheet or casserole dish. Bake them for 20 – 25 minutes at 425 F until the mushrooms are dark and tender when pierced with a fork.
Pro Tips
Handle portobello mushroom caps with care. It’s easy to split the sides after cleaning them and adding the rest of the ingredients.
In keeping with a focus on healthy recipes, we don’t rub the mushrooms with vegan butter or olive oil. It’s your decision if you want to do that.
Serving Suggestions
Serve stuffed portobello mushrooms with sauteed vegetables, seasoned cauliflower and Brussels sprouts or apple cranberry salad. Grain dishes like tri-color quinoa or rice make a great addition.
Storage / Freezing / Reheating
Store leftover portobello mushrooms in an airtight container in the refrigerator. You can also prep the mushrooms and make the filling early (a day ahead) for a quick weeknight dinner.
Frequently Asked Questions
The best substitute for tahini when making hummus is aquafaba, the juice from a can of chickpeas. Aquafaba smooths out the mashed chickpeas for a creamy hummus. The flavor won't be as nutty, but you can top your hummus with a few toasted sesame seeds if desired.
Only use a dry or slightly damp paper towel or cloth to clean mushrooms. If you rinse or submerge them in water, mushrooms will retain some moisture, causing them to be soggy after baking. Be sure to bake or air fry them on high heat. Slow cooking encourages water to build up. Finally, consider the stuffing, high-water veggies like diced zucchini or tomatoes, release moisture when baked.
More Vegan Mushroom Recipes
Do you have a question or recipe request or need a cooking tip? Leave a comment below or contact Denise. I’m here to help! If you want more healthy vegan recipes, please subscribe to my newsletter or follow me on Facebook or Pinterest for the latest updates.
If you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating. It’s much appreciated!
👩🏻🍳 Recipe
Easy Vegan Stuffed Portobello Mushrooms
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Ingredients
- 2 large portobello mushrooms - stems removed, and gills cleaned
- 1 ½ cups chickpeas - 15-ounce can, drained and rinsed
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 2 cloves garlic - pressed or finely minced
- 2 teaspoons sumac
- 2 teaspoons dried thyme
- ½ teaspoon salt
- 2 teaspoons sesame seeds - use 1 teaspoon for the filling and 1 tsp. to sprinkle on top
Instructions
- Preheat the oven to 425 F (220 C) and place the rack in the middle.
- Wipe the portobellos with a damp paper towel if they need to be cleaned. Gently remove the mushroom stems and use a spoon to scoop out the gills on the underside of the mushroom.
- In a small bowl, mash half (¾ cup) of the chickpeas with a fork or a potato masher.
- Mix in the lemon juice and tahini and stir until it smooths out.
- Add the garlic, sumac, thyme, salt, and 1 teaspoon of sesame seeds.
- Stuff each mushroom with the chickpea mixture. Use the back of a spoon to create a small cavern in the filling so the whole chickpeas don't fall off.
- Top each mushroom with the remaining chickpeas, and sprinkle with the rest of the sesame seeds.
- Place the mushrooms in a shallow baking dish or on a baking tray.
- Bake for 20 – 30 minutes or until the mushrooms are tender when pierced with a fork.
Notes
- Store leftover portobello mushrooms in an airtight container in the refrigerator for 1 day. You can also prep the mushrooms and make the filling early (a day ahead) for a quick weeknight dinner.
- Substitute 2 teaspoons of Za'atar spice blend for the sumac, sesame seeds, and thyme if desired. If you do not have sumac, use 1 teaspoon of finely grated lemon zest.
- Use button mushrooms or baby bella mushrooms for a delicious appetizer.
- Use 1-2 tablespoons of aquafaba (the juice from a can of chickpeas) as an alternative to tahini.
Nutrition
Nutritional information is an estimation only.
Frances
Took this good idea, used some cauliflower rice, a couple walnuts, chick peas, ( made from dried) and za'atar, and liked it a lot.
Denise
Interesting ideas - Thanks. Za'atar is such a good complement with rice and chickpeas too. 🙂