Vegan Stuffed Portobello Mushrooms #Christmas #Vegan

These vegan stuffed mushrooms are all about big flavor and simple ingredients. Easy to make for your holiday party or anytime! Gluten free and low carb, too.
Juicy, savory portobello mushroom caps stuffed with a mix of pecans, celery, onion, garlic, bell pepper, a hint of ginger and a few other natural goodies…yum!

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  • 1/2 c pecans, well crushed
  • 1/2" slice fresh ginger, peeled and minced
  • 1 small onion, chopped well
  • 1 small red bell pepper, chopped well
  • 1 small stalk celery (green part only), sliced in half and then chopped fine
  • 1 Tbs olive oil
  • 1 tsp soy sauce or tamari
  • 2 cloves garlic, minced
  • fresh ground black pepper to taste
  • 16 oz. small/medium portobello or "baby bella" mushrooms (20-25, depending on size)


  1. Heat the oven to 350. Line a baking sheet with parchment paper. Pop the stems out of the mushrooms and arrange the caps on the baking sheet.
  2. Chop the stems well and put them in a mixing bowl. Chop the rest of the veggies and add them to the bowl. Stir in the pecans.
  3. Heat a skillet on medium and add the oil. Add the contents of the bowl to the skillet and saute for about 4-5 minutes. Remove from heat and let cool slightly. Stir in the soy sauce and fresh black pepper to taste.
  4. Spoon filling into each mushroom cap. Bake for 15 minutes. If the mushrooms are sticking to the parchment, give them a gentle twist to loosen. Serve hot.

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