This Vegan Caprese Stuffed Portobello Mushrooms Recipe is simply incredible. Savory mushrooms are filled with homemade liquid mozzarella cheese, cherry tomatoes, and fresh basil– all in a delicious mushroom cap!
A Cheesy Plant-based Entree
This yummy recipe doubles as a meatless dinner or it can be served as a healthy side dish. Plus, it’s extra cheesy and absolutely scrumptious!
Featuring homemade cashew-based liquid mozzarella cheese that fills every knook and crany of a portobello mushroom cap, this simple recipe is a big crowd pleaser.
We are huge mushroom lovers. In fact, there is rarely a time when we don’t have some type of mushroom in our refrigerator… shiitake, oyster, button, chanterelle, and of course portobello.
This quick and easy stuffed mushroom recipe is light on ingredients but not on flavor. Yep, this one hits all the notes: salty, tangy, cheesy, and filling. In other words, a winner.
Looking for mushroom bites instead? Try this recipe for Air Fryer Vegan Stuffed Mushrooms!
WHAT YOU WILL NEED:
- Portobello Mushrooms – Hearty and moist, thick portobellos are a perfect base for fresh tomatoes and vegan mozzarella cheese.
- Vegan Liquid Mozzarella – Try this easy recipe for Homemade Vegan Liquid Mozzarella or use any store bought variety.
- Cherry Tomatoes – Juicy and full of flavor, fresh tomatoes add acidity and irresistible tanginess.
- Seasonings – Salt, black pepper and garlic powder provide a well rounded flavor profile.
- Fresh Basil – Yes Fresh! A sprinkle of fresh basil elevates these mushrooms to an iconic Italian level.
- Balsamic Vinegar (or Reduction) – Optional (but recommended!) balsamic, brings complexity and a touch of sweetness.
FAQ & Vegan Caprese Stuffed Portobello Mushroom Tips:
Can I use store bought cheese instead?
- Yes. If you are short on time, you can definitely use either shredded vegan mozzarella cheese or Miyokos Liquid Mozzarella. But our motto is always “Why buy when you can make it yourself!”
Do I have to remove the gills from the inside of the mushrooms?
- No, however, it does reduce the moisture content of the mushrooms by doing so. Therefore, if you do opt to leave them in, the final result may be a little soggy.
Will this recipe still work with baby bella mushrooms?
- Absolutely! This is a great option if you are planning on serving this recipe as an appetizer. But you may wish to dice the tomatoes instead of halving them if you are going this route.
- Make your Homemade Vegan Liquid Mozzarella up to a week in advance to cut down on your prep time.
Get Your Grill On
- Too warm to turn on the oven? Make these stuffed mushrooms on the grill instead. They will take approximately 15-20 minutes to cook and just be sure to grill both sides of the mushrooms prior to filling.
Make It a Meal!
If you are serving these mushrooms as a meatless main, we would recommend adding a protein rich side dish or some fresh veggies for a complete meal that will be oh-so-satisfying. These are a few of the combos that we personally love…
Serve these mushrooms over a simple bed of lettuce for an easy option, or try this tasty Beet & Apple Salad with Toasted Pistachios for extra protein, or last but not least try this Roasted Baby Beet & Vegan Mozzarella Salad for a match made in cheese heaven!
But the best part? No matter how you serve these Vegan Caprese Stuffed Portobello Mushrooms, we have one guarantee. It will be a smash. Happy Cooking!
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Step-by-Step Instructional Photos:
This Vegan Caprese Stuffed Portobello Mushrooms recipe is a crowd pleaser- homemade liquid mozzarella cheese, cherry tomatoes, and fresh basil, all in a delicious mushroom cap!
- Preheat the oven to 400°F
- Clean the portobello mushrooms. Scrap out the gills and discard. Place the mushrooms upside down on an oil-lined baking sheet.
- Brush each mushroom with oil and sprinkle with salt, black pepper and garlic powder.
- Bake the mushrooms for 10-15 minutes or until tender. If there is excess liquid in the mushrooms, remove it before stuffing by carefully tipping the mushrooms to drain the liquid.
- Fill each mushroom with halved Cherry tomatoes and pour on the liquid mozzarella.
- Place the mushrooms under the broiler for 5-10 minutes or until browned. Watch them carefully because they will brown quickly.
- Remove them from the broiler and let them cool slightly. Sprinkle with sliced basil and drizzle with balsamic vinegar or reduction, if desired. Enjoy.
- Leftovers can be kept in an airtight container in the refrigerator for 5 days.
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Vegan Caprese Stuffed Portobello Mushrooms, Vegan Stuffed Mushroom Recipe, Vegan Caprese Salad Recipe