Chili Stuffed Portobello Mushrooms
What's not to love about stuffed portobello mushrooms? Depending on their filling, they can be a perfect appetizer, side or main dish. In this recipe take large mushroom caps stuff them with a hearty vegan bean chili, baked them in the oven with melted cheese on top. Absolutely delicious for a weeknight dinner or for holidays like Thanksgiving or Christmas.
Servings 4 people
Calories 92.2kcal
Equipment
- Non-stick frying pan (10.5 inch / 26 cm)
- Non-stick baking sheet
- our Cast-iron Skillet by UnoCasa
- Cast-iron Dutch Oven (3-quart / 2.8 liter)
Ingredients
- 8-10 large caps Portobello mushrooms depending on size
- Vegan Chili approx. 4 Tbsp per mushroom cap
- 8 Tbsp Shredded vegan cheese
- Olive oil
- Salt and Pepper to taste
Vegan Chili
- ½ Onion
- 2 cloves Garlic
- 1 Tomatoes (medium)
- 1 Carrots (medium)
- ½ Bell pepper (red, yellow, green)
- ½ Celery stalk
- 1 cup Sieved tomato puree aka Tomato sauce
- 1 cup Beans (black, red and white mixed)
- ½ cup Sweet corn (canned)
- ¼ cup Millet cooked
- ¼ cup Red wine
- 1 cube Chocolate or cocoa powder
- ¼ Sweet smoked paprika powder
- 1 Bay leaves
- ¼ Basil
- ¼ Oregano
- ¼ Parsley
- ¼ Sriracha (or any other chili paste)
Instructions
Prepare the portobello mushrooms
- Gently wash the mushroom caps with a damp paper towel or kitchen cloth. No need to peel, just snap the stalk out leaving only the gills in. No need to scrape the gills.
Let's make the stuffing
- Our favorite stuffing is an easy vegan chili loaded with veggies, legumes and grains. You can find detailed instructions with step-by-step photos and 1-min video tutorial by visiting our Easy Vegan Chili recipe.
- Peel and chop onion and garlic. Wash and chop bell pepper, tomato, and celery. Wash, peel and slice carrots. Cook millet.
- Take a large pan and cook the chopped onion and garlic in a bit of olive oil.
- Add smoked paprika powder and stir for a minute to activate its flavor.
- Add sliced carrots, chopped tomatoes, bay leaves and the chocolate next. Stir and cook for a minute.
- Add chopped bell peppers, chopped celery, red wine and tomato sauce. Bring them to boil. Season it with ground basil, oregano, and parsley and cook the chili until all vegetables are tender. It will take approx. 15 minutes.
- Finally, add drained canned beans, sweet corn and cooked millet. Check seasoning and add a bit of heat in the form of sriracha or hot chili powder.
Baking the stuffed portobello mushrooms
- First, pre-heat the oven to 395 Fahrenheit (200 degrees Celsius). Add a splash of olive oil and season the mushroom caps with salt and pepper. Add 3-4 Tablespoon stuffing to each cap and top them with grated cheese. Large caps are soft and ready in approx. 20 minutes.
Video
[adthrive-in-post-video-player video-id="eo8ZQn1l" upload-date="2021-05-11T12:00:09.000Z" name="Vegan Stuffed Portobello Mushrooms" description="These easy, vegan stuffed portobello mushrooms are perfect for an appetizer, a side or as a main dish. It will highlight your weekdays and your holidays, be it Thanksgiving or Christmas. Our baked mushrooms are stuffed with chili, topped with grated cheese and spring onion. Vegan and gluten-free as always." player-type="default" override-embed="true"]
Notes
We like to eat chili stuffed portobello mushrooms with toppings like
- grated cheese or vegan parmesan or cashew cream cheese
- vegan sour cream
- guacamole or chopped avocado,
- hot salsa,
- spring onion, chives, or cilantro,
- breadcrumbs.