This recipe combines Italian seasoning and crushed tomatoes with some meaty Beyond sausage and rice. When you pile that mix atop a perfectly baked juice portobello mushroom, it creates something rather magical. Additional bonuses: it’s very quick and easy to make, and it’s pretty healthy for you but it tastes like a cheat meal dish.
What started as a first attempt at making vegan stuffed mushrooms, while simultaneously cleaning out the fridge turned happily into a tremendous culinary success. My husband and I liked it so much we’re bringing it to Christmas Eve family dinner as the “vegan meat” option. I’m making enough for the whole group to try, and I’m confident they will all love it too!
Aside from being delicious, it’s also quite easy and low maintenance (other reason it was chosen for Christmas dinner). We’re going to make the stuffing the day before and quickly bake them off when it’s time to eat.
I used 3″ mushrooms because they were on sale and inspired me to make this dish (breaks down to 2 per person for a full main serving). You could easily turn this into a bunch of little bites for a party using creminis (baby portobellos), or size it up and make 4 giant stuffed portobellos.
I also sampled two “cheese” topper options. The recipe includes some nutritional yeast in the mix, but for toppers, I made 1/2 with more nutritional yeast and the other 1/2 with non-dairy mozzarella shreds. Both were equally delicious. You can use either, both, or your personal favorite. Same effort, same bliss, more options for you.
Servings: 6 | Difficulty: Easy | Prep time: 20 min | Cook time: 30 – 40 min
Calories: 254 | Protein: 18 g | Fat: 7 g | Carbs: 32 g | Fiber: 7 g
12 small/medium 3″ mushrooms | 24 small 1″ mushrooms | 6 large 5-6″ mushrooms
- 12 small-medium portobellos ( 2 – 3 inches diameter each, and about 16 oz total weight)
- 2 Beyond Sausages, small dice
- 2 cups cooked rice (or use Pow lentil rice)
- 1/4 cup shallot, finely diced
- 1/2 yellow bell pepper finely diced
- 1 stalk celery finely diced
- 1 large garlic clove finely minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp dried basil
- 1/4 cup veggie stock no salt
- 14 oz can tomatoes crushed no salt
- 1 tsp salt and pepper
- 2 tsp nutritional yeast
- pinch (1/8 tsp red pepper flake)
- 1 tbsp fresh parsley minced
Rice first: Begin by cooking the rice, according to package instructions. (pro tip: use vegetable stock instead of water for more flavorful rice). When rice is done, remove from heat and set aside. I used this green lentil rice because it packs a little extra protein. Use any rice you love.
Sauce next: Finely chop the shallot, celery, and bell pepper. Mince or microplane the garlic. Put a large saucepan or skillet on the stove over medium heat.
When warm, add oil, then celery, bell pepper, and shallot. Let those soften a few minutes, then add the garlic. Stir and cook another minute, then add the dried parsley, basil, and oregano.
Next, add the sausage and brown up it up (about 2 min). Stir and add stock and tomatoes. Add salt and pepper. Simmer until cooked. (Don’t forget to taste for seasoning!) Turn off the stove. Add 2 tsp nutritional yeast and 1 tbsp fresh parsley. Then, mix in rice with sauce.
Cook mushrooms: Preheat the oven to 350f. Remove stem and spoon out gills of mushrooms so they create a little “bowl” for the stuffing. Make sure to maintain most of the mushroom, just remove the brown gill part (pro tip: save this because it’s yummy. Add to scrambles, sauteed greens, rice pilaf, or anything you usually add finely chopped mushrooms to.) You can even do this step first and add to the sauce mix with the peppers, shallot, and celery.)
Add empty mushrooms (cap side down) to a baking sheet. Pop in the oven and bake for 10 minutes. If making the day before, I’d only bake 5 min here, then stuff, cover, and refrigerate until ready to bake. On baking day, uncover and pop in a 350 oven until hot and a little bit of juice oozing out the sides (about 25 – 30 min).
Stuff each mushroom with the stuffing, so they’re all about evenly filled. Sprinkle a pinch or nutritional yeast, nondairy shreds, or a combo on top of each mushroom. Bake for another 15 – 18 minutes.
Sprinkle more yeast/cheese shreds and parsley as a garnish and serve. Btw, they paired nicely with yummy Syrah. Enjoy!