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"Modaji Suite" stuffed portobello mushrooms with spaghetti and pasta sauce

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What better way to showcase delicious mushrooms than in these simple, flavorful vegan stuffed portobello mushrooms.

This is a great option for vegans as well as non-vegans who just want to lower their meat consumption.

a bowl of spaghetti with pasta sauce topped with a whole vegan stuffed portobello mushroom

This time of year when family and dear friends are around making it a great time to catch-up over familiar comforting food and good wine is a perfect time to serve stuffed portobello mushrooms. This is a satisfying meal that suits most diets.




Prepare the vegetables

Saute onions in olive oil 3-4 minutes. Add the zucchini and cook until the zucchini begins to soften. Add the red peppers, tomatoes, and spices then cook for another 2-3 minutes.

Add the garlic and cook for a minute then lastly add the spinach and artichokes cooking until spinach begins to wilt. Remove from heat and set aside.

Prepare the mushrooms

Pre-heat oven to 375 degrees F. Line a baking sheet with parchment paper. Rub the mushroom with olive oil and place them on the sheet stalk side up.

Using a spoon, stuff each mushroom cap with a quarter of the mixture.

Bake in the oven for 35-40 minutes. Remove and top with fresh basil.


This is a versatile dish. It can be served with pasta as a substitute to meatballs to keep things vegan or it can be made as a stand-alone.

The mushrooms are stuffed with a mix of vegetables including sweet onions, marinated artichokes, ripe cherry tomatoes, spinach, and zucchini. This is what I had on hand, but feel free to make substitutions.

Sauteing the vegetables first helps to caramelize them adding a depth of flavor to the dish and bringing out their natural sweetness.

Roasting as a next step brings out the meaty, intense, and deep flavor of the mushrooms. Combined with the additional roasting of the sauteed vegetables you have a hearty, wonderfully rich vegan dish.

Portobello mushrooms are a good source of fiber and they contain a lot of water, making them low in energy density. Foods low in energy density contain few calories per gram, thus you can eat them in large amounts without damaging your waistline. Because of their meaty flavor and the fact they're a decent source of protein, and contain only 0.5 grams of fat portobellos make a great meat substitute.

I like to make a doctored up pasta sauce with spaghetti to pair with this dish for a full meal.

a bowl of spaghetti with pasta sauce topped with a whole portobello mushroom stuffed with vegetables


Smoked Stuffed Portobello Mushrooms

Grilled Portobello Mushrooms

Blackeyed Peas and Collard Greens Curry

Instant Pot Lentil Stew

Smoked Cauliflower

make this vegan recipe

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You can also keep up with my food exploits as well as original recipes! You can find me on InstagramFacebookTwitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists.

a bowl of spaghetti with pasta sauce topped with a whole portobello mushroom stuffed with vegetables

Stuffed Portobello Mushrooms w/ Spaghetti and Pasta Sauce

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Author: Marwin Brown


Stuffed Portobello Mushrooms

  • 4 large portobello mushrooms wiped with a damp paper towel and stalk trimmed
  • 2 tablespoons olive oil
  • 1 large sweet onion diced
  • 2 medium zucchini diced
  • 1 roasted red pepper diced
  • 1 6 oz jar marinated artichokes
  • 2 – 3 cloves garlic minced
  • large handful of spinach
  • ½ cherry tomatoes halved
  • pinch of dried oregano crushed between your fingers
  • ½ tablespoon smoked sweet paprika
  • Dash of crushed red pepper flakes
  • Freshly ground black pepper to taste
  • Pinch of kosher salt
  • Fresh basil chopped
  • Grated parmesan optional

Spaghetti and Pasta Sauce

  • 24 oz jar of plain store bought pasta sauce
  • 1 tablespoon smoked sweet paprika
  • 3 garlic cloves minced
  • ½ teaspoon Kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 1 cup vegetable stock
  • 1 cup red wine
  • ¼ cup fresh herbs medley of your choice basil, parsley, tarragon, thyme, etc.
  • 8 oz uncooked spaghetti


  • Line a sided baking sheet with parchment paper. Rub each mushroom with a bit of olive oil and set them on the sheet, stalk side up.
  • Heat a sauce pan over medium high heat then add the olive oil then the onions. Sauté for 3 or 4 minutes, then add the zucchini and continue to cook as the zucchini begins to soften. Next add the red pepper and tomatoes. Season with the spices. Cook for another few minutes. When the onions have become translucent and soft, add the garlic. Cook for one minute and add the spinach and artichokes. Cook shortly until spinach wilts then remove pan from heat.
  • Preheat your oven to 375 degrees.
  • Using a spoon, stuff each mushroom with a quarter of the mixture. Add in parmesan if using.
  • Bake in the oven for about 35 to 40 minutes. Top with fresh basil or parsley and serve with spaghetti and pasta sauce.

Spaghetti and Pasta Sauce

  • Cook spaghetti according to package directions.
  • Heat the jar of pasta sauce in a medium size pot over medium heat.
  • Add seasonings and let cook for 2-3 minutes
  • Add wine and stock then bring pot to a boil long enough to cook off the alcohol (about 2 minutes).
  • Reduce to simmer. Add the fresh herbs and let pot simmer about 10 minutes.


Stuffed portobello can be served alone or with a side if you prefer no spaghetti
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