Rating: 5 stars
2 Ratings
  • 5 star values: 2
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  • 1 star values: 0

Diced sweet potato, bell peppers and apples make a vegan stuffing inspired by the flavors of sausage. To add that savory flavor, we use poultry seasoning (don't worry, there's no actual poultry in it!). Piled into portobello mushroom caps, it creates a beautiful and filling plant-based main dish—perfect for the holidays.

EatingWell.com, October 2018; updated November 2022


Recipe Summary

40 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F.

  • Remove stems from mushrooms. Set the caps aside and chop the stems.

  • Lightly brush the mushroom caps with 1 tablespoon oil. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on a rimmed baking sheet and roast until soft, 10 to 15 minutes. Keep warm.

  • Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add sweet potato and water. Cover and cook, stirring occasionally, until just cooked through, 6 to 8 minutes. Uncover and stir in the remaining 1 tablespoon oil, the chopped mushroom stems, apple, bell pepper, shallots, poultry seasoning and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until soft, about 5 minutes. Stir in walnuts and parsley. Fill each mushroom cap with about 1 cup filling.

Nutrition Facts

1 portobello cap with 1 cup vegetable filling
313 calories; protein 6.2g; carbohydrates 29g; dietary fiber 6g; sugars 12.4g; fat 20.5g; saturated fat 2.4g; vitamin a iu 9941IU; vitamin c 53.3mg; folate 59.7mcg; calcium 57.6mg; iron 1.9mg; magnesium 47.6mg; potassium 886.1mg; sodium 462.9mg; thiamin 0.2mg.

4 fat, 2 vegetable, 1/2 fruit, 1/2 starch