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

Stuffed Portobello Mushrooms

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
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
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!