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{Vegan + GF!} Mediterranean Stuffed Portobello Mushrooms

July 5, 2017 by Medha 14 Comments

Summer food should be uncomplicated.

{Vegan} Mediterranean Stuffed Portobello Mushrooms | Whisk and Shout

I say this especially because I barely spend time on throwing meals together any more. It’s all about meal prepping lunch and making the absolute easiest and quickest dinners of all time.


That also means working with what’s in the fridge at any given time. Every meal is a MasterChef Mystery Box challenge, but without the weight of Gordon Ramsay’s soul-crushing disappointment.

So what do I have in my fridge all the time? Kalamata olives for sure. Definitely chickpeas (Goya canned chickpeas for life). And we always have cucumbers, tomatoes, and dried herbs.

{Vegan} Mediterranean Stuffed Portobello Mushrooms | Whisk and Shout

I’ll be honest, the fresh herbs are a little less common, but if your fridge staples are anything like mine, this recipe should be on your regular rotation.

Not only is this recipe super convenient, but it’s super healthy, and allergen-friendly. Gluten-free, vegan, vegetarian… this is the recipe for all your friends with dietary restrictions. Plus, it’s low-carb and packed with colorful and nutritious veggies.

{Vegan} Mediterranean Stuffed Portobello Mushrooms | Whisk and Shout

These stuffed mushrooms are super easy to throw together. Roast portobello caps with avocado oil (or your oil of choice) until savory and soft, pile on a zesty, herby chickpea salad, and then drizzle on a homemade tahini sauce. You can’t lose.

{Vegan} Mediterranean Stuffed Portobello Mushrooms | Whisk and Shout

I’ll be honest, these are really messy. Like, they look beautiful but then you start to eat them and they definitely fall apart. I’d recommend a fork and knife and maybe 9237423 napkins.

{Vegan} Mediterranean Stuffed Portobello Mushrooms | Whisk and Shout

These vegan, gluten-free Mediterranean-stuffed portobellos are a perfect appetizer for a summer meal. Double, triple, or quadruple this recipe for easy entertaining or to make a meal out of these! Hope you had a great Independence Day weekend- enjoy!

{Vegan} Mediterranean Stuffed Portobello Mushrooms | Whisk and Shout

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{Vegan + GF!} Mediterranean Stuffed Portobello Mushrooms
Author: Whisk & Shout
Recipe type: Appetizer, Side
Cuisine: Mediterranean
Prep time:  15 mins
Cook time:  20 mins
Total time:  35 mins
Serves: 3
 
These vegan and gluten free portobello mushrooms are overflowing with a delicious, Mediterranean-inspired chickpea salad and topped with tahini sauce!
Ingredients
Filling
  • 1 cup chickpeas
  • 1 inch red onion, finely chopped
  • Juice of one lemon
  • 4-6 mint leaves, torn
  • 4-6 basil leaves, torn
  • 4 grape tomatoes, halved
  • 1 tsp dried dill
  • 4-6 kalamata olives, halved
  • ¼ cup chopped cucumber
  • Salt and pepper to taste
Mushrooms
  • 3 portobello mushroom caps
  • 1 tbsp avocado oil
Tahini Sauce
  • 2 tsp tahini
  • 1 tbsp hot water
  • 2 tsp lemon juice
  • 1 tsp salt
  • 1 tsp garlic powder
Instructions
  1. Preheat oven to 350ºF and line a baking sheet with parchment paper.
  2. Brush the portobello caps with avocado oil and bake for 20 minutes. Set aside on a wire rack.
  3. Meanwhile, combine all of the filling ingredients in a bowl and toss till well mixed. Adjust salt and pepper to taste.
  4. Combine all tahini sauce ingredients with a whisk. You may need to add more hot water by the teaspoon if it is too thick.
  5. To assemble, place 3-4 tbsp of filling on each portobello and drizzle with tahini sauce and additional herbs, if desired.
3.5.3226

Here are some of my favorite other summer entertaining recipes!

  • {Vegan} Grapefruit Grain Salad
  • {GF} Kale Cauli Rice Tabbouleh
  • {Vegan} Angel Hair Pasta with Chimichurri Sauce
  • Summer Peach Salad with Pesto Dressing
  • {Vegan} Peach Galette with Coconut Pastry
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Filed Under: Appetizers, Dinner, Events, Gluten Free, Healthy January, Holiday, Mediterranean, One Pot/Pan/Skillet/Bowl, Preparation, Single Serving, Special Diets, Valentine's Day, Vegan, Vegetarian

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Comments

  1. Sues says

    July 5, 2017 at 11:33 am

    These are such an awesome idea!! I love stuffed mushrooms, but these are a way to make them into a nice healthy meal!

    Reply
    • Medha says

      July 5, 2017 at 7:13 pm

      Thank you!

      Reply
  2. marcie says

    July 10, 2017 at 3:44 pm

    I share your views on summer meals — they should be uncomplicated. In the summer I always have an even larger variety of produce on hand which meals are easier to throw together (I love the reference to Master Chef’s Mystery Box challenge!). 🙂 Portobellas are one my favorite things and that filling sounds truly amazing!

    Reply
    • Medha says

      July 11, 2017 at 8:33 am

      Yes! All the veggies 🙂

      Reply
  3. Kelly says

    July 11, 2017 at 6:51 am

    I feel the same about when it comes to summer meals! These look so fresh and delicious! Love how easy they are!

    Reply
    • Medha says

      July 11, 2017 at 8:33 am

      Thanks, Kelly!

      Reply
  4. Julia Mueller says

    July 12, 2017 at 1:33 pm

    I completely agree – simple is where it’s at during the summer, because I’m too hot (or distracted) to think! These stuffed shrooms look amazing! Bring on that Mediterranean flavor!

    Reply
    • Medha says

      July 13, 2017 at 10:59 am

      Thanks!

      Reply
  5. Karen @ The Food Charlatan says

    July 13, 2017 at 5:00 pm

    Agreed!! Summer food MUST be brainless. Bring on the fresh fruits and veggies. These mushrooms are so colorful and fun! Perfect.

    Reply
    • Medha says

      July 14, 2017 at 7:35 am

      Thank you, Karen!

      Reply
  6. Nora | Savory Nothings says

    July 15, 2017 at 1:35 am

    I’m definitely all about easy during the summer – and lol about the Gordon Ramsay comment 😀 the stuffed mushrooms look beautiful – all my favorite summer staples in there!

    Reply
    • Medha says

      July 15, 2017 at 7:21 am

      Haha thanks!

      Reply
  7. annie@ciaochowbambina says

    July 17, 2017 at 8:25 am

    Oh my! I want to dive head first into the overhead shot of the stuffing mix! These look so good Medha! Pinned!!

    Reply
    • Medha says

      July 17, 2017 at 12:52 pm

      Thanks, Annie!

      Reply

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