Stuffed Portobello Mushrooms
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Creamy stuffed portobello mushrooms made with vegan ricotta. A quick, healthy and flavorful recipe perfect as a starter or light meal. Ready in under 30 minutes.
Why You’ll Love This Recipe
If you’re looking for a quick vegan appetizer or side dish, these stuffed portobello mushrooms check all the boxes. They’re creamy without being heavy, packed with flavor, and come together in under 30 minutes.
Using vegan ricotta gives this dish a soft, balanced texture that pairs perfectly with the earthiness of mushrooms and the freshness of spinach.
Ingredients you’ll need
- 3-4 large portobello mushrooms
- 100g vegan ricotta
- 100 gm millie's fresh mozzarella
- 30-50gms spinach, finely chopped
- 1 tbsp garlic & herb seasoning
- 1–2 tbsp vegan parmesan (for topping)
- Salt and pepper, to taste
- 1 tbsp olive oil
How to Make Stuffed Portobello Mushrooms
Preheat the oven or air fryer to 180°C. Remove stems and clean the caps using a damp cloth. Lightly brush with olive oil. Finely chop the mushroom stems.
Make the Ricotta Filling
In a bowl, combine:
- Chopped stems
- Finely Chopped spinach
- Millie's Vegan Ricotta
- 50 gm Millie's Fresh Mozzarella
- Garlic & herb seasoning
Mix until smooth and well combined.
Stuff the Mushrooms
Fill each mushroom cap generously with the ricotta mixture. Slightly mound the filling for a better texture.
Top each mushroom with the remaining mozzarella. Add a light sprinkle of vegan parmesan on top for a golden finish.
Let's Bake It
Bake or air fry for 15–20 minutes until mushrooms are tender and tops are lightly golden.
Serve
Let rest for 2 minutes before serving. Best enjoyed warm.
Pro Tips -
- Do not overbake – mushrooms release water; overcooking makes them soggy
- Chop spinach finely for a smoother filling texture
- Air fryer works faster and gives a slightly crisp top
Variations
- Add sun-dried tomatoes or olives for a Mediterranean flavor
- Use button mushrooms for bite-sized party snacks
- Serve on toasted sourdough for a more filling meal
FAQs
1. Can I make stuffed mushrooms ahead of time?
Yes. Prepare and stuff them in advance, refrigerate, and bake just before serving.
2. Can I freeze stuffed mushrooms?
Not recommended. Mushrooms release water and may turn soggy when thawed.
3. What can I use instead of ricotta?
You can use cashew cream, but ricotta gives the best texture and structure.