These vegan stuffed mushrooms look fancy and complicated but are super easy and fast! Filled with nutritious ingredients and ultra satisfying.
This conversation is sponsored by Earthbound Farm. The opinions and text are all mine.
I love when a fancy looking meal is actually an easy throw together kind of dinner. Especially when it’s filled with healthy wholesome ingredients!
Vegan Stuffed Mushrooms
I love mushrooms of all kinds, I could eat them plain! But they are so so good as little vehicles for all things yummy. These stuffed mushrooms have it all: veggies, protein and a healthy does of whole grain carbs.
What kind of mushrooms do I use?
This recipe is written to use the larger portobello mushrooms. This makes it super easy to serve as an appetizer or a main meal. They are filled enough to satisfy you in either way!
But there are loads of mushrooms types out there, all different shapes and size, here are some tips for picking the perfect mushroom for you:
- The smaller the mushroom, the more of an appetizer this will be. They will also take less time to bake.
- Use a mushroom with a rounded base.
- Look for a sturdy mushroom, you don’t want the filling falling out!
Can I prep these stuffed mushrooms ahead of time?
Absolutely! In fact, you can have everything done and be ready to simply bake right before you want to eat them! Here is how I have these stuffed mushrooms prepped and ready”
- Make the farro stuffing
- Make the pesto
- Make the balsamic sauce
When ready, simple stuff and bake!
What is in stuffed mushrooms?
Generally speaking, you can really stuff them with anything you love! I wanted an all in one kind of recipe that had your daily dose of veggies and grains. Farro is a nutty chewy grain we love, and perfect for this because of how sturdy it can be.
The secret green power to this recipe some from the Kale Italia greens blend by Earthbound Farm. It is a blend of baby kale, baby arugula, mizuna and radicchio. An amazing mix of flavors all in one box!
I used this mix while making my Kale Arugula Radicchio Pesto. It turned out so tasty, I wanted to use it in another recipe. These stuffed mushrooms are the perfect pair. The pesto ads a fresh dose of flavor without a lot of added work!
I also drizzle my Maple Miso Balsamic Sauce on top, because it adds an incredible layer of flavor, but it’s totally optional!
Can I save and reheat these for leftovers?
For sure! Store in an airtight container in the fridge and then when ready to eat, place on a baking sheet and heat for about 10 minute, or until warmed to your liking.
How To Make Vegan Stuffed Mushrooms
A recipe that looks like you slaved in the kitchen all day but is done in under an hour! Here are the simple steps you need to follow:
- Prep the mushrooms and toppings.
- Make the stuffing.
- Fill the mushrooms and bake.
- Drizzle with sauce and devour!
Vegan Stuffed Mushrooms
- 4 cups cooked farro , about 2 cups dry (see note for gluten-free)
- 4 large portobello mushrooms
- 4 cups green mix of baby kale, baby arugula, mizuna, radicchio, etc (I used the Earthbound Farm Organic Kale Italia Mix)
- 2 cups chopped spring onion , about 3 onions
- your favorite oil to sauté with , or you can use veggie broth to keep it oil free
- sea salt , to taste
- Kale Arugula Radicchio Pesto
- Maple Miso Balsamic Drizzle
- Cook farro according to package directions. Set aside.
- Wash portobello mushrooms and take out the scales if you want, it isn’t necessary. Keeping the scales in results in a stronger mushroom flavor. Set aside.
- Wash greens mis and chop it if you want smaller pieces.
- Make the Kale Arugula Radicchio Pesto and Maple Miso Balsamic Drizzle if you haven’t already. Set aside.
- Saute chopped onion using a splash of veggie broth in a medium pan until it begins to soften. Add greens and sauté until it begins to wilt. Add cooked farro and continue to sauté a few more minutes. Add salt to taste. Remove from heat.
- Place portobello mushrooms on a parchment lined cookie sheet. Top each with farro mix. Then top with 2 spoonfuls of pesto, or as much as you desire. Bake at 350°F (180°C) for 15-20 minutes, until mushrooms are soft.
- Place onto plates and drizzle with Maple Miso Balsamic Drizzle. Enjoy!
- The farro sauté will yield more than you can fit on the portobello mushrooms, but you can serve the rest on the side. I measure my greens packed in.
- To make this gluten-free sub the farro with rice.
- Cook farro and chop veggies. Make Kale Arugula Radicchio Pesto and Maple Miso Balsamic Drizzle.
- Steam portobello and Kale Italia mix and puree with cooked farro. Use liquid of choice to thin out to desired consistency. For toddler serve cooked farro with finely chopped portobello mixed with pesto.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.