19/08/2026
Rice-Stuffed Mushrooms with Creamy Mushroom Sauce
For the stuffed mushrooms
4 large portobello mushrooms
1½ cups cooked rice
1 small onion, finely chopped
1 small courgette, finely diced
1 small carrot, finely diced
Stalks from the portobello mushrooms, finely chopped
2 garlic cloves, minced
¾ cup tomato sauce or Biona passata
1 tablespoon Biona tomato purée or kunserva
1 teaspoon dried oregano
¾ cup grated vegan cheese, divided
½ teaspoon smoked paprika
1 tablespoon Costa D'Oro olive oil
3 Leaves Salt and black pepper
3 tablespoons breadcrumbs
1 tablespoon Dragon nutritional yeast, optional
For the creamy mushroom sauce
200g button or chestnut mushrooms, sliced
1 garlic clove, minced
1 tablespoon vegan butter or olive oil
1 tablespoon plain flour
1¼ cups Ecomil plant-based oat milk
2 tablespoons plant-based cream, optional
1 tablespoon Dragon nutritional yeast
½ teaspoon dried thyme
3 Leaves Salt and black pepper
For the roasted peppers and leeks
2 bell peppers, sliced into strips
1 large leek, cleaned and sliced into thick rounds
6–8 radishes, thinly sliced
1 tablespoon Costa D'Oro olive oil
½ teaspoon smoked paprika
3 Leaves Salt and black pepper
For the dressing
1 tablespoon 3 Leaves lemon juice
1 teaspoon Biona mustard
1 teaspoon Biona maple/agave syrup
1 tablespoon capers, optional
1 tablespoon chopped fresh parsley
Instructions
Preheat the oven to 200°C and line one or two baking trays with baking paper.
Carefully remove the stalks from the portobello mushrooms and finely chop them for the filling.
Place the mushroom caps on the tray with the hollow sides facing upwards. Brush them lightly with olive oil and season with salt and black pepper.
Bake the mushroom caps for approximately 10 minutes. Remove them from the oven and carefully drain away any liquid they have released.
Meanwhile, heat one tablespoon of olive oil in a frying pan. Add the onion, carrot, courgette and chopped mushroom stalks. Cook for 6–8 minutes, until the vegetables begin to soften.
Add the garlic, oregano and smoked paprika. Cook for another minute.
Stir in the tomato paste, tomato sauce and cooked rice. Season with salt and black pepper, then cook for another 3–4 minutes.
Remove the filling from the heat and stir in ½ cup of the grated vegan cheese.
Divide the rice mixture between the portobello mushrooms. Sprinkle the remaining vegan cheese over the filling.
Combine the breadcrumbs with the nutritional yeast, if using, and sprinkle the mixture over the cheese.
Place the sliced peppers and leeks on a separate section of the tray or on a second baking tray. Toss them with olive oil, smoked paprika, salt and black pepper.
Bake the stuffed mushrooms, peppers and leeks for 20–25 minutes, until the mushrooms are tender, the cheese has melted and the vegetables are lightly charred.
While everything is baking, prepare the creamy mushroom sauce. Heat the vegan butter or olive oil in a saucepan over medium heat.
Add the sliced mushrooms and cook until softened and lightly browned. Stir in the garlic and thyme and cook for another minute.
Sprinkle the flour over the mushrooms and stir well. Cook for one minute, then gradually pour in the plant-based milk while stirring continuously.
Add the plant-based cream and nutritional yeast. Simmer gently until the sauce thickens, then season with salt and black pepper.
To prepare the dressing, mix the lemon juice, mustard, maple syrup, capers and chopped parsley.
Allow the roasted peppers and leeks to cool for two or three minutes. Add the thinly sliced raw radishes and pour over the dressing. Toss gently to combine.
Serve each stuffed mushroom with the creamy mushroom sauce spooned over or around it, accompanied by the warm pepper, leek and radish salad.
