Stuffed Portobello Mushrooms (Vegan and Gluten Free)

Stuffed portobello mushrooms have been my favorite holiday meal for years. I’ve made them with wheat bread stuffing and cornbread stuffing, with and without nuts, and with and without tofu. I’ve topped them with mushroom sauce and red pepper sauce and gravy and vegan cheese. This year, with little time to cook and tiny kitchen with only a small counter-top oven, I tried something different… and these are now my all-time favorite.

This version is savory, delicious, and the most healthful I’ve made. It can be easily modified for ingredients you have on hand. I made a simple red pepper sauce and it worked beautifully, and we had the leftovers with gravy. Mmmm, gravy. The leftovers were oh-so-good. I just popped them in the toaster oven for a few minutes until they were heated through.