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Vegan Stuffed Portobello Mushroom with Red Onions and Dates

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"I eat these portobello mushrooms as a vegan main with salad or sometimes I serve it as an appetizer. I love this dish!"
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40 m servings 302
Original recipe yields 2 servings


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  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a small casserole dish. Brush portobello mushrooms on both sides with olive oil and place in the casserole dish.
  2. Heat 1 tablespoon olive oil in a skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in dates and rosemary and cook until soft, about 5 minutes. Drizzle with maple syrup and balsamic vinegar and cook until mixture caramelizes, 3 to 5 minutes. Season with salt. Top portobello mushrooms evenly with the stuffing mixture.
  3. Bake in the preheated oven until mushrooms are soft and cooked through, 10 to 15 minutes.

Nutrition Facts

Per Serving: 302 calories; 13.8 46.9 2.5 0 168 Full nutrition

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