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Vegan Chorizo Stuffed Portobello Mushrooms

Vegan Chorizo Stuffed Portobello Mushrooms
Vegan Chorizo Stuffed Portobello Mushrooms

These festive Vegan Chorizo Stuffed Portobello Mushrooms are perfect as an appetizer or side dish to celebrate Christmas festivities filled with plant-based deliciousness.

🍽 Serves 3-4

🕘 45-50 minutes


  • 6 large Portobello mushrooms

  • 1 Tbsp olive oil

  • 1 onion (diced)

  • 4 garlic cloves (diced)

  • 1/2 pack vegan bacon (approx. 50g)

  • 1 block tofu (grated) I used

  • 1 tsp dried capsicum/ sweet paprika powder

  • 2 Tbsp fresh thyme

  • 2 Tbsp fresh oregano

  • 1/3 cup parsley

  • 1 Tbsp tomato paste

  • ½ cup vegetable stock

  • ½ cup passata

  • 6-7 sundried tomatoes (diced)

  • 1 Tbsp soy sauce

  • ¼ - ½ cup breadcrumbs

  • Salt and pepper to taste

  • 2 Tbsp fresh oregano to serve.

Cheesy sauce:

  • 2 heaped Tbsp plant-based yoghurt

  • 1 heaped Tbsp vegan mayo

  • 2 Tbsp nutritional yeast

  • 1/2 tsp garlic powder

  • 1 Tbsp lemon juice

  • Salt and pepper to taste.


  1. Preheat the oven to 180’C.

  2. Prepare all the ingredients: dice onion, garlic, bacon, herbs, sundried tomatoes. Press and grate the tofu.

  3. In a large pan, heat up olive oil, add onion and garlic. Fry until golden. Add bacon, stir well and fry for another 5 minutes. Add grated tofu, vegetable stock, soy sauce, tomato paste, dried capsicum, herbs. Mix well and simmer for 6-7 min.

  4. Add passata and sundried tomatoes. Stir until combined. Cover with a lid and simmer for 5 more minutes.

  5. Scoop out the inside of the mushrooms to make space for the filling. Place the filling and press it well.

  6. Cover with toasted breadcrumbs.

  7. Bake for 25-30min.

  8. In the meantime, prepare the sauce: In a bowl, mix all the ingredients in a small bowl.

  9. Remove the mushrooms from the oven. Serve topped with the cheesy sauce and fresh oregano.

  10. Enjoy!


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