Italian Stuffed Portabella Mushroom

Looking for a high-protein vegan dinner that is also low-calorie, gluten-free, and comes together in just 30 minutes? This Italian Stuffed
Portabella Mushroom brings together the robust flavors of sun-dried tomatoes, fresh herbs, and hearty tofu to create a culinary delight that’s as nutritious as it is delicious!

Whether you’re a long-time vegan or just looking to incorporate more plant-based options into your meals, this recipe is sure to please your palate and support your protein needs.


Italian Stuffed Portabella Mushrooms

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Stuffed Mushroom Nutrition Facts

  • Calories: 252 per serving
  • Fats: 8g per serving
  • Carbohydrates: 27g per serving
  • Protein: 24g per serving
  • Dietary Labels: Gluten-Free (GF), Vegan (V)

RELATED: “Where Do You Get Your Protein?” A Plant-Based Guide


Stuffed Mushroom Recipe Overview

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Serves: 4

High Protein Vegan Stuffed Mushrooms


Stuffed Mushroom Ingredients

  • 4 large portabella mushrooms
  • 12 oz. (350g) extra firm tofu
  • 1 cup (54g) sun dried tomatoes in oil, drained
  • ½ cup (25g) packed fresh basil leaves
  • ¼ cup (13g) packed fresh parsley
  • 2 cloves garlic, minced
  • 2 tbsp. nutritional yeast
  • Juice of ½ lemon
  • Salt and pepper to taste
  • 8 cups mixed salad leaves


Vegan Mushroom Instructions

  1. Start by preheating your oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. Clean the portabella mushrooms and remove their stems, then place them cap-side down on the baking sheet.
  3. In a food processor, combine sun-dried tomatoes, basil, parsley, garlic, nutritional yeast, and lemon juice. Add salt and pepper. Pulse until it forms a chunky paste.
  4. Cut the tofu into large cubes and add to the food processor. Pulse until the mixture has a crumbly texture.
  5. Divide the tomato-tofu mixture evenly and fill each mushroom cap.
  6. Bake the stuffed mushrooms for 18-20 minutes until they are soft and the filling is warm.


Serving Suggestions & Tips

  • Serve the stuffed mushrooms with a side salad made from mixed salad leaves and any other favorite salad toppings.
  • For the best texture, press the tofu before chopping to remove excess moisture.
  • Make sure the filling is not too fine to keep some texture after baking.



This Italian Stuffed Portabella Mushroom recipe is a hearty, gluten-free, and vegan dish that’s rich in flavor and protein, perfect for a satisfying meal. Enjoy the blend of sun-dried tomatoes, herbs, and tofu stuffed in tender mushrooms with a fresh side salad.

Alex from Eat Those Plants
Alex from Eat Those Plants

My name is Alex and I'm a passionate advocate of a whole food plant-based lifestyle. Since losing over 40 pounds on a vegan diet I've created the Eat Those Plants website to help you look good and feel great by putting more plants on your plate!