Summer food should not be complicated. These stuffed mushrooms are super easy to throw together. Roast some Portobello caps with avocado oil until savory and soft, pile on a zesty, herby chickpea salad, and then drizzle on a homemade tahini sauce. You can’t lose. Not only is this recipe super convenient, but it’s super healthy, and allergen-friendly.

Mediterranean Style Stuffed Portobello Mushrooms [Vegan, Gluten-Free]




Cooking Time




For the Filling:

  • 1 cup chickpeas
  • 1 inch red onion, finely chopped
  • Juice of one lemon
  • 4-6 mint leaves, torn
  • 4-6 basil leaves, torn
  • 4 grape tomatoes, halved
  • 1 teaspoon dried dill
  • 4-6 kalamata olives, halved
  • 1/4 cup chopped cucumber
  • Salt and pepper, to taste

For the Mushrooms:

  • 3 Portobello mushroom caps
  • 1 tablespoon avocado oil

For the Tahini Sauce:

  • 2 teaspoons tahini
  • 1 tablespoon hot water
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • 1 teaspoon garlic powder


  1. Preheat oven to 350ºF and line a baking sheet with parchment paper.
  2. Brush the Portobello caps with avocado oil and bake for 20 minutes. Set aside on a wire rack.
  3. Meanwhile, combine all of the filling ingredients in a bowl and toss till well mixed. Adjust salt and pepper to taste.
  4. Combine all tahini sauce ingredients with a whisk. You may need to add more hot water by the teaspoon if it is too thick.
  5. To assemble, place 3-4 tablespoons of filling on each Portobello and drizzle with tahini sauce and additional herbs, if desired.