Dairy-Free Stuffed Portobello Mushrooms

Elevate your plant-based dining experience with these Dairy-Free Stuffed Portobello Mushrooms—an easy, wholesome recipe that’s bursting with flavor and perfect for weeknight dinners or impressive entertaining. Large, meaty portobello caps are filled with a savory medley of sautéed vegetables, including tender zucchini, red bell pepper, and spinach, all enhanced with gluten-free breadcrumbs, nutritional yeast for a cheesy bite, and a touch of zesty lemon juice. This dish is oven-baked to perfection, creating a golden, satisfying stuffing without the need for dairy. Ready in just 40 minutes and naturally gluten-free, these stuffed mushrooms are an excellent choice for vegan, dairy-free, and healthy eating enthusiasts alike. Serve them as a hearty main course or a stunning side dish, and don’t forget to garnish with fresh parsley for a pop of color and flavor!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 large caps Portobello mushrooms
• 2 tablespoons Olive oil
• 1 medium (diced) Yellow onion
• 3 minced Garlic cloves
• 1 medium (diced) Red bell pepper
• 1 small (diced) Zucchini
• 2 cups (chopped) Baby spinach
• 3 tablespoons Gluten-free breadcrumbs
• 2 tablespoons Nutritional yeast
• 2 tablespoons (chopped) Fresh parsley
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 1 tablespoon Lemon juice

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

Step 2

Clean the portobello mushroom caps by gently wiping them with a damp paper towel. Remove the stems and gills using a small spoon, creating a cavity for the filling.

Step 3

Brush the mushroom caps lightly on both sides with 1 tablespoon of olive oil. Place them on the prepared baking sheet with the hollow side facing up.

Step 4

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.

Step 5

Add in the minced garlic, diced red bell pepper, and zucchini. Cook for another 4-5 minutes, stirring occasionally, until the vegetables are tender.

Step 6

Stir in the chopped spinach and cook for an additional 1-2 minutes, or until the spinach is wilted.

Step 7

Remove the skillet from heat and stir in the gluten-free breadcrumbs, nutritional yeast, fresh parsley, salt, black pepper, and lemon juice. Mix until well combined. Taste and adjust the seasoning if needed.

Step 8

Spoon the vegetable filling evenly into the prepared mushroom caps, packing it gently with the back of a spoon.

Step 9

Bake the stuffed mushrooms in the preheated oven for 20-25 minutes or until the mushrooms are tender and the filling is golden on top.

Step 10

Remove from the oven and let the mushrooms cool slightly before serving. Garnish with additional chopped parsley if desired.

Nutrition Facts

Serving size	(1041.2g)

Amount per serving	% Daily Value*
Calories	766.6

Total Fat 34.1g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 3060.3mg	0%
Total Carbohydrate 94.0g	0%
Dietary Fiber 21.9g	0%
Total Sugars 32.2g
Protein 31.1g	0%

Vitamin D 1.5IU	0%
Calcium 182.8mg	0%
Iron 7.4mg	0%
Potassium 3204.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.0%

Protein: 15.4%

Carbs: 46.6%