Stuffed Portobello Mushrooms with Garlicky Kale (Vegan)

Stuffed Portobello Mushrooms with Garlicky Kale are a simple, delicious vegan meal for weeknights! Filled with kale, marinara sauce, and meatless crumbles and vegan cheese, this could easily be made non-vegan with ground beef or turkey and mozzarella sauce. Either way, it’s a great low-carb dinner!
Stuffed Portobello Mushrooms with Garlicky Kale on a plate.
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Course Appetizer, Dinner, Main Course
Cuisine Italian, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 servings
Calories 282kcal
Author Liren Baker


  • 8 large portobello mushrooms stems removed
  • 4 tablespoons olive oil divided
  • kosher salt
  • freshly ground black pepper
  • 4 cups chopped lacinato kale
  • 1 clove garlic minced
  • 1 1/2 cups marinara sauce
  • 1 cup meatless crumbles (if non-vegan substitute cooked ground beef or turkey)
  • 1/2 cup vegan mozzarella cheese (if non-vegan substitute mozzarella cheese)
  • 1/4 cup panko breadcrumbs
  • fresh parsley for garnish


  • Preheat the oven to 425°F with a rack placed in the center of the oven.
  • On a baking tray lined with a rack (optional), place the mushrooms cap side down. Brush with 1-2 tablespoons olive oil and season lightly with salt and pepper.
  • Roast the mushrooms for about 15-20 minutes or until the mushrooms have softened and released their juices.
  • While the mushrooms roast, prepare the garlicky kale. Heat about 1 tablespoon of olive oil in a skillet over medium heat. Add the kale and garlic, and season lightly with salt and pepper. Cook until the kale has wilted and the garlic is fragrant, about 3 minutes. Set aside.
  • Remove the mushrooms from the oven and use tongs to discard any liquid released by the mushrooms. Return to the baking sheet. Fill each mushroom with marinara sauce, then sprinkle with meatless crumbles, kale and vegan mozzarella. Season with pepper. Mix breadcrumbs with remaining tablespoon of olive oil and sprinkle on top of each mushroom.
  • Bake the mushrooms for another 15-20 minutes, or until the centers of the mushrooms are tender. Thicker, meatier mushrooms may take more time to cook; lightly tent the mushrooms with aluminum foil if you find that the breadcrumbs are golden brown before the mushrooms are fully tender.
  • Sprinkle with parsley and serve immediately.


If serving as a main course, this serves 4 people, with each serving equaling two portobello mushrooms.
This dish can easily be made non-vegan! Simply substitute cooked ground beef or turkey and your favorite mozzarella cheese.
You may already have your favorite vegan products, but in case you were wondering, in this recipe I used Lightlife Smart Ground Original Meatless Crumbles and Miyoko's Vegan Mozzarella.


Serving: 1serving | Calories: 282kcal | Carbohydrates: 21g | Protein: 10g | Fat: 19g | Saturated Fat: 3g | Sodium: 760mg | Potassium: 1057mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2495IU | Vitamin C: 31.8mg | Calcium: 65mg | Iron: 3.3mg
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