This Stuffed Portobello Mushroom with Bulgur recipe is one of my favorite stuffed portobello mushrooms recipes ever. It’s delicious, filling, loaded with flavors, yet healthy and low in calories. It’s what I like to make every time I have leftover bulgur – and because I always like to make large portions that happens often.
These stuffed portobello mushrooms with bulgur are deliciously meaty, vegetarian (and can be made vegan) and loaded with flavors. Plus, they’re pretty healthy too.
Portobello mushrooms (also spelled portobellas and portabellas) is one of my favorite meat substitutes ever. The texture is firm, yet tender and the taste is deep, with a hint of wild nature. It has to be one of the easiest veggies to cook to perfection… it just always seems to turn out amazing, no matter how you cook it.

This Easy Stuffed Portobello Mushrooms with Bulgur recipe is so easy to make. It’s a whole meal in one, you really don’t need anything extra.

Gluten Free option

If you need to make this recipe gluten free, just swap the bulgur for rice. I like to use brown rice, but you can use any type of cooked rice you prefer. If I have leftover rice, I always use that instead og the bulgur and it turns out just as delicious.
Whichever type of rice you use, cook it in advance (I always like to use leftovers from yesterdays dinner) and mix it with all the veggies and spices in exactly the same way you would with the bulgur.

What’s great about this Stuffed Portobello Mushrooms with Bulgur recipe:

Easy to make – the oven takes care of most of the work for you
A full balanced meal in one – a healthy balance of plantbased protein and carbohydrates
Loaded with delicious flavors and meaty textures
Healthy – full of vitamins and minerals
Vegetarian, soy free, nut free and can easily be vegan and gluten free too

Looking for more delicious mushroom recipes. Check out my Easy vegan Mushroom bolognese or my amazing polenta with mushrooms.

How is this Stuffed Portobello Mushrooms with Bulgur recipe made? It’s so easy. Just:

Instructions

Start by cooking the bulgur as instructed on the package.
Preheat oven to 400F.
When the bulgur is cooked, rinse the portabella mushrooms and place them on a baking sheet lined with baking paper. Cut the stems off the mushrooms and chop them finely. Mix the chopped mushroom stems together with all the diced vegetables in a mixing bowl and add the cooked bulgur.
Season the bulgur and veggies with salt, pepper, nutritional yeast (optional), tamari, cayenne pepper, smoked paprika, rosemary, thyme, sesame seeds and garlic. Stir together until everything is combined.
Brush the portabella mushrooms with olive oil and top each mushroom generously with the bulgur topping. Sprinkle shredded cheddar cheese or vegan cheese on top and bake in the oven for 20 minutes or until the bulgur is golden and slightly crispy and the mushrooms are ready.
Serve with a sprinkle of fresh cilantro or basil and enjoy.