• 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


0 Mins

Cook Time

0 Mins

Prep Time

Recipe Description


Vegan Mushroom Stroganoff
Vegan Mushroom and Spinach Strudel
Vegan Stuffed Mushrooms
Vegan Crock-Pot Portobello Mushroom Stew
Portobello Fries
Grilled Portobello Mushroom Burger
Vegan Mushroom Wellington
Oil-Free Rosemary and Thyme Mushroom Bruschetta

Recipe Directions


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.


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.