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side view of vegan stuffed Portobello Mushrooms on a white plate
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5 from 1 vote

Vegan Chickpea Stuffed Portobello Mushrooms Recipe 

These Vegan Stuffed Portobello Mushrooms feature a savory Mediterranean Chickpea Filling and come together with minimal effort. They are hearty, filling, tasty and great for taking along to BBQs and dinner parties alike. Perfect as a healthy vegan Game Day snack or Super Bowl treat - gluten-free option included.
Allergen Information: Free of Dairy,egg, corn, soy, yeast. Can be made gluten-free, grain-free and oil-free. 
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Appetizer
Cuisine: American
Keyword: chickpea stuffed mushrooms, stuffed mushrooms recipe, vegan stuffed portobello mushrooms
Servings: 6 mushrooms
Author: Vegan Richa

Ingredients

Stuffing:

  • 1 can chickpeas or 1.5 cups cooked chickpeas
  • 1/2 cup small chopped carrots
  • 1/4 cup finely chopped red onions
  • 3-4 scallions chopped
  • 1/2 - 3/4 tsp salt depends on if the chickpeas are already salted or not
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tsp Italian herbs Thyme, oregano, rosemary, basil, marjoram
  • 2 Tablespoons vegan mayo or tahini
  • black pepper to taste
  • 1/4 cup raw cashew halves
  • 1/4 cup bread crumbs use gf crumbs or omit or use coarsely ground oats to make gluten-free
  • 1 tomato sliced
  • 2 tsps extra virgin olive oil optional

For the mushrooms

  • 6 Portobello mushrooms stems removed. Remove gills if you like
  • salt to taste pepper, thyme to taste
  • extra virgin olive oil
  • thyme
US Customary - Metric

Instructions

  • Wash and scrub the mushrooms. Pat dry. Brush olive oil all over and place them with the tops down on a parchment-lined baking sheet. Sprinkle a little salt, pepper, and thyme on the Bellas.

Stuffing:

  • In a bowl, add the drained chickpeas and mash well. Add all the other ingredients up to the black pepper and mix well. Taste and adjust salt and seasoning. When ready to use the stuffing to stuff the portabellas, add the cashews, bread crumbs and oil and mix well. Add a few tsps broth or water if the mixture feels too crumbly.
  • If you like the veggies well cooked, saute the onions in oil, for 4-5 minutes on low-medium heat. Then add carrots, cashews and mashed chickpeas and a few tablespoons of veggie broth, cover and cook for 5-8 minutes. Take off heat, add the rest of the ingredients and mix well and use.

Assemble:

  • Stuff the seasoned mushrooms with the stuffing. Top with tomato slices. Bake in preheated 350 degrees F for 30-40 minutes, or until the mushrooms are well done and the stuffing is golden,

Notes

  • Want to make these for Thanksgiving or Christmas Dinner? Add some sweet and tart chopped dried cranberries to make these even more festive.
  • Add vegan cheese shreds of choice to make the filling even heartier.
  • Omit the bread crumbs or use gluten-free breadcrumbs or coarsely ground oats to make these stuffed mushrooms gluten-free.
  • You can use the same chickpea filling to stuff other veggies like bell peppers, chiles, tomatoes or squash.

Nutrition

Serving: 1mushroom | Calories: 122.34kcal | Carbohydrates: 12.59g | Protein: 4.79g | Fat: 7g | Saturated Fat: 1.1g | Sodium: 537.82mg | Potassium: 482.02mg | Fiber: 2.72g | Sugar: 4.2g | Vitamin A: 2094.65IU | Vitamin C: 5.27mg | Calcium: 35.01mg | Iron: 1.39mg