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Vegan Stuffed-Mushroom Recipe for Thanksgiving

A lot of vegan chefs have come up with some pretty incredible healthy flavors in their dishes, relying on plant-based foods like onions and fresh herbs rather than fat-heavy cheeses. Looking for a hearty vegan entree to try for Thanksgiving? Check out our stuffed portobello recipe. Quinoa and lentils are great sources of proteins and essential amino acids, so don’t worry about missing out on key nutrients. If anything, you’ll be getting a fabulous burst of flavor in these stuffed mushrooms, free of saturated fat and low in salt. Who knows? You might decide to do away with the turkey altogether.

Stuffed Portobello Mushrooms

stuffed mushroom vegan

  • 1 large yellow onion, finely diced
  • 1 cup walnuts, chopped and toasted
  • Extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 cup cooked quinoa, mixed colors
  • 1 cup green lentils, cooked
  • 1/4 cup Japanese panko (whole wheat, if you can find it)
  • 1 small handful fresh basil leaves, thinly sliced
  • 1 palmful fresh thyme leaves, roughly chopped, plus a few sprigs for garnish
  • 6 portobello mushrooms, stems and gills removed
  • 1 tomato, roughly chopped
  • 1/2 tsp sea salt
  • freshly ground black pepper, to taste

1. Preheat oven to 350 degrees F.

2. In a large skillet that’s been heated, add extra virgin olive oil. When the oil is hot, sauté the onions and walnuts over medium-high heat. Sprinkle with 1/2 teaspoon salt and freshly ground black pepper, then sauté until onions are soft and lightly browned. Add garlic and cook 2 to 3 more minutes.

3. In a large bowl combine onion mixture, quinoa, lentils, breadcrumbs, 1/2 cup water, basil and thyme. Season with additional black pepper, then let it sit for at least 30 minutes or up to 3 days in advance in the refrigerator to let flavors mingle.

4. Brush both sides of mushroom caps lightly with extra virgin olive oil and place top-side faced up on a cookie sheet lined with baking parchment. Place in the oven and bake for about 15 to 20 minutes. Remove mushrooms from the oven and drain the mushrooms’ juices, which were released during baking.

5. Stuff mushrooms with about 1/2 cup lentil-walnut stuffing, then sprinkle diced tomatoes on top of the stuffing.

6. Bake top-side down for another 30 minutes, or until the stuffing is browned. Garnish with extra fresh thyme leaves and serve immediately.

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