Truffled Mashed Potato–Stuffed Portobellos

Truffled Mashed Potato–Stuffed Portobellos Recipe

By Veegs

🔪Prep Time: 25 minutes

👩‍🍳Cook Time: 30 minutes


4 large portobello mushrooms

2 teaspoons vegan butter (soy-free if necessary)

2 shallots, diced

1 garlic clove, minced

2 teaspoons fresh thyme leaves, plus more for garnish

Olive oil spray

Salt and black pepper to taste

½ batch Truffled Mashed Potatoe


1Preheat the oven to 375°F . Line a baking sheet with parchment paper or a silicone baking mat.

2Remove the stems from the portobellos and set aside the caps. Dice the stems into ½-inch pieces.

3Melt the butter in a large frying pan, preferably cast iron, over medium heat.

4Add the shallots, garlic, mushroom stems, and thyme.

5Cook for about 5 minutes, stirring occasionally, until the mushrooms are tender. Remove from the heat.

6Spray the tops of the portobello caps with olive oil and place gill side up on the baking sheet.

7Sprinkle with salt and pepper, then divide the stem mixture among them.

8Scoop heaping mounds of mashed potatoes on top.

9Bake for 20 minutes, or until the mashed potatoes are golden.

10Serve immediately, garnished with more thyme leaves.

11Note: To fancy up this dish, mash the potatoes until they’re very smooth and transfer them to a pastry bag. Pipe the mashed potatoes into the mushroom caps as if you were icing a cupcake. Proceed with the instructions from there. If you don’t already have the mashed potatoes on hand, prepare them while you preheat the oven.

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