Vegan Stuffed Portabella Mushrooms
Stuffed portabella mushrooms with baked tofu and crunchy kale drizzled with a creamy cajun dressing for the win! They are vegan and gluten-free!
When it comes to cooking day-to-day, I have three requirements: easy, healthy, and tasty. Sometimes, the dishes I create happen to be vegan, gluten-free, or vegan and gluten-free, like these portabella mushrooms stuffed with baked tofu and crispy kale.
The Key Ingredients
As one of the superfoods, kale beats all other vegetables by containing the highest levels of antioxidants, calcium, and iron. I’m so amazed that this beautiful dark green thing exists!
Tofu is an excellent source of calcium and manganese, copper, selenium, protein, and phosphorus. In addition, tofu is a good source of omega-3 fatty acids, iron, magnesium, zinc, and vitamin B1.
Now, look at the gigantic mushrooms. Portabella (portobello) are rich in Thiamin, Vitamin B6, Iron, Magnesium and Zinc, and an excellent source of Dietary Fiber, Riboflavin, Niacin, Folate, Pantothenic Acid, Phosphorus, Potassium, Copper, Manganese and Selenium. (Phew…those are a lot of big words for me. )
In a nutshell, the three main ingredients that we are going to use in this recipe provide giant health benefits!
The Secret Sauce
But they sound pretty bland together. How is this going to hit our tasting spot? The secret sauce is a cajun-flavored creamy dressing combined with tahini (white sesame paste), olive oil, sesame oil, cajun seasoning, and a touch of cider vinegar, making this vegan dish uber tasty. See, even the sauce is packed with nutrition.
How to Make Vegan Stuffed Portabella Mushrooms
The cooking sequence looks like this.
- Bake tofu: 25 minutes. Cooking tofu this way enhances the texture and gives the tofu a meaty taste. While tofu is in the oven, you have enough time to:
- Cook kale: 3 minutes.
- Whisk sauce: 2 minutes.
- Broil mushrooms: 5 minutes.
- Lastly, stuff mushrooms and drizzle with sauce. 5 minutes. DELISH!
These stuffed portabella mushrooms make a great appetizer. Make sure to pick large and bowl-shaped mushrooms to stuff more filling into them. The bigger your mushrooms are, the better.
Enjoy It As A Salad
Oh, one more thing. If you want to cut down the cost and make the recipe even more straightforward, feel free to enjoy the tofu and kale filling with the dressing as a refreshing salad. One recipe for two dishes. Isn’t that cool?
I hope you enjoy this recipe. Happy cooking!
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Vegan Stuffed Portabella Mushrooms
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Sides / Salads
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Stuffed portabella mushrooms with baked tofu and crunchy kale drizzled with a creamy cajun dressing for the win! They are vegan and gluten-free!
Ingredients
- 1 (14-oz) package firm tofu
- 1 1/2 teaspoons Cajun seasoning, divided
- 4 portabella mushrooms (or more)
- 1 bunch of kale, stems removed, roughly teared
For the creamy cajun dressing:
- 3 tablespoons olive oil
- 1 tablespoon sesame oil
- 3 tablespoons tahini (sesame paste)
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground ginger
- 1 1/2 teaspoons Cajun seasoning
Instructions
- Prepare the tofu: Preheat the oven to 425°F (220°C). Wrap the tofu in a few layers of paper towels and place a small heavy object (like a book or a plate) on top of it. This will soak up the liquid. Let it sit for 10 minutes. Dice tofu and place on a lightly greased baking sheet. Sprinkle with 1 teaspoon of cajun seasoning. Bake for 25-30 minutes.
- Prepare the mushrooms: Remove the stems and gills from the portabella mushrooms. (Use a spoon to scrape out the gills gently.) Brush olive oil on both sides of the mushrooms and sprinkle with 1/2 teaspoon of cajun seasoning. Place the mushrooms on a greased baking sheet, cap side up.
- Cook the kale: Boil the kale in water for 2-3 minutes or until tender and crunchy. Drain well and set aside.
- Make the creamy Cajun sauce: Combine all the ingredients for the creamy Cajun dressing in a small bowl and stir until blended.
- Broil the mushrooms: Once the tofu is done, switch the oven to the broiler and broil the mushrooms for 4-5 minutes. Remove them from the broiler and let them cool a bit.
- Stuff the mushrooms: Stuff the mushrooms with a generous amount of kale and baked tofu. Drizzle with the creamy cajun dressing and serve.
Notes
This recipe produces enough vegetable filling and dressing to stuff more portabella mushrooms. The rest of the tofu and kale can be mixed with the dressing as a delightful vegan salad.
Nutrition
- Serving Size: 1
- Calories: 308
- Sugar: 2.7g
- Sodium: 890.9mg
- Fat: 25.4g
- Saturated Fat: 9.3g
- Carbohydrates: 9.3g
- Fiber: 3.3g
- Protein: 14.1g
- Cholesterol: 0mg
About the Author
Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.
This looks absolutely delish! I bet grilling the portobellos on the bbq would make them juicy. Thank you so much for the recipe!
You are very welcome, Marie! I think grilling is the best way to cook portobellos. If you plan to set up the grill, might as well throw them on the rack. Enjoy! 🙂