Portobello mushrooms are a vegan’s dream! Create an amazing appetizer your family will rave about with these Vegan Baby Portobello Mushroom Bites. My family loves them, and although I generally take them to parties, my family asks for them for dinner.
Mushrooms contain a high level of antioxidants. Selenium, a mineral not found in most fruits and vegetables, is found in mushrooms. Selenium helps the enzymes in the liver function. Furthermore, Selenium is also known to reduce tumor size and reduce inflammation. In other words, eat your ‘shrooms!
Mushrooms are also fat-free and have a variety of purposes in a plant-based diet. They can be grilled, baked, sautéed; you can stuff them, slice them, and use them crumbled for a meat-textured replacement. Versatile, mushrooms are absorbent, so they take on the flavor of any marinade. They are used for vegan bacon, vegan steak, and the list goes on.
This particular recipe is an appetizer, but the same filling can be used for a full sized portobello mushroom for a meal. I took these to a party, and they disappeared in minutes.
Baby Portobello Mushroom Bites are easy to make, and quick to cook. You can also make the filling in advance and stuff your mushrooms prior to cooking if you wish. Depending on if you are making them at home, or you plan to take them to a party, you may want to cook them at your desired destination.
Mushrooms are a perfect capsule to stuff wonderful ingredients. These savory bite-sized mushrooms are to die for.
- 12 medium sized Baby Portobello Mushrooms
- 8 ounce carton, diced Cremini Mushrooms
- 2 minced Shallots
- 2 cloves, minced Garlic
- 1 teaspoon Tamari, Liquid Aminos, or Soy Sauce
- 1/4 cup, Sun-Dried Tomatoes, diced
- 1/4 cup Italian Panko Bread Crumbs
- 2 teaspoons, fresh, chopped Rosemary
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 Tablespoons, chopped Italian Parsley
Prepare and Clean Mushrooms:
- Gently wash the mushrooms, removing any excess dirt.
- Lay on a paper towel to dry or pat dry with a towel.
- Carefully remove each stem, so not to break the mushroom.
- Using your finger or tiny spoon, scrape any gills out, leaving a slightly bigger opening.
- Return to paper towels to dry.
Prepare the Filling:
- Sauté shallots, garlic until translucent.
- Add diced mushrooms (make sure they are diced very small).
- Cook for 10-15 minutes until cooked through.
- (You may need to add a little vegetable broth while cooking).
- Add all other ingredients, except the bread crumbs and parsley.
- Cook for 5 more minutes.
- Remove from heat.
- Stir in bread crumbs.
- Pre-heat oven to 350 degrees.
- Using a silicone baking mat or parchment paper, line a baking pan.
- Fill mushrooms with filling, packing it in to each mushroom. I use a cookie or melon baller to get a round shape.
- Cook mushrooms for 20 to 30 minutes, uncovered (depending on size of mushrooms)
- Sprinkle parsley on top.
Although these mushrooms are very savory on their own, some people like sauce. You could use a maple mustard sauce or any sauce you enjoy.