(MEATLESS MONDAYS/VEGAN RECIPES) Try these vegan stuffed portobello mushrooms for your next holiday party appetizer or as a main dish for this week’s Meatless Monday!

These juicy, savory portobello mushroom caps are stuffed with crushed pecans (as a sort of breadcrumb substitute), lightly sauteed celery, onion, garlic, bell pepper, garlic, a hint of ginger, and a few other natural ingredients that give it a beautifully rich, earthy flavor that pairs well with a simple side salad and side of brown rice.

Not only are they super easy to make, but they also look too inviting to resist! As always, happy eating! — Global Animal

Vegan Stuffed Portobello Mushrooms. Photo Credit: Eat Healthy, Eat Happy

Vegan Stuffed Portobello Mushrooms

Yield: 20-25 servings


  • 16 oz. small/medium portobello or “baby bella” mushrooms (20-25, depending on size)
  • 1 small onion, chopped well
  • 1 small red bell pepper, chopped well
  • 1 small stalk celery (green part only), sliced in half and then chopped fine
  • 2 cloves garlic, minced
  • 1/2″ slice fresh ginger, peeled and minced
  • 1/2 c pecans, well crushed
  • 1 Tbs olive oil
  • 1 tsp soy sauce
  • fresh ground black pepper to taste


  1. Heat the oven to 350. Line a baking sheet with parchment paper. Pop the stems out of the mushrooms and arrange the caps on the baking sheet.
  2. Chop the stems well and put them in a mixing bowl. Chop the rest of the veggies and add them to the bowl. Stir in the pecans.
  3. Heat a skillet on medium and add the oil. Add the contents of the bowl to the skillet and saute for about 4-5 minutes. Remove from heat and let cool slightly. Stir in the soy sauce and fresh black pepper to taste.
  4. Spoon filling into each mushroom cap. Bake for 15 minutes. If the mushrooms are sticking to the parchment, give them a gentle twist to loosen. Serve hot.

Recipe Courtesy of Eat Healthy, Eat Happy

More Eat Healthy, Eat Happy: http://eathealthyeathappy.com/vegan-stuffed-portobello-mushrooms-clean-gluten-free/

Learn more about the Meat-Free Mondays Challenge!

See more Meat-Free Monday recipes, here!