Stuffed Portobello Mushrooms

Today’s recipe is basically portobello mushrooms stuffed with mashed potatoes and corn and covered with vegan cheese. I mean, how can you go wrong with those things? They’re all awesome, and when they’re put together, they’re even better! This one came from Husband’s head one day, and I’m so glad it did. It’s comforting and delicious. Yum. Check it out!

Portobellos stuffed with mashed potatoes and corn and topped with cheese. Nom! #fruitsohard #vegan #glutenfree #dinner #mushrooms #potatoes

Sometimes we add cheese, sometimes we don’t. It’s totally up to you. I prefer it without it, but that’s me. Try it both ways and let me know which way you like it better in the comments below! As long as it’s vegan cheese… 😉

Portobellos stuffed with mashed potatoes and corn and topped with cheese. Nom! #fruitsohard #vegan #glutenfree #dinner #mushrooms #potatoes

Check out a whole how-to on this recipe posted by Husband by clicking right here. And then try some of our other dinner recipes like brown rice and lentil loaf, broccoli, cauliflower, and kale soup, “chicken” noodle soup, and carrot hot dogs.

Let me know if you try this recipe! Rate it, comment below, and take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!

Stuffed Portobello Mushrooms
Prep Time
5 mins
Cook Time
50 mins
Total Time
55 mins

Stuffed portobellos filled with creamy mashed potatoes and corn and baked to perfection! Top with optional vegan cheese for an extra-tasty meal with your family!

Course: Dinner
Cuisine: Vegan | Gluten-Free
Servings: 4
What you'll need:
  • 8 medium potatoes, peeled (if desired) and cut into cubes
  • 1-2 tbsp vegan butter (or sub nondairy milk or vegetable broth)
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 lb frozen corn or 2-4 ears of corn with corn cut off cob
  • 4 large portobello mushroom caps, stem removed
  • (optional) 1/3 cup shredded vegan cheddar cheese
What you'll do:
  1. Boil potatoes. Mash with butter, garlic powder, salt, and black pepper and mix with corn.
  2. While potatoes are boiling, bake portobellos (and stems if desired) at 400 degrees F (204 C) for 15 minutes. Remove from oven and place in baking dish. Snack on stems if you want because we won't be using them here.
  3. Spoon mashed potato and corn mix into portobellos. Sprinkle some additional corn on top. Top with shredded cheddar cheese (optional). Put back in oven at 350 degrees F (176 C) for 15-20 mins.
  4. Serve with side of steamed broccoli, asparagus, or some other delicious side. Enjoy!