Soyrizo-Stuffed Mushrooms

#Vegan Soyrizo-Stuffed Mushrooms with Guacamole and spicy chips! #glutenfreeI don’t know if you can tell, but these Soyrizo-Stuffed Mushrooms aren’t your average filled ‘shroom. These babies are towers stacked high with amazing flavors and colors. You’ve got seasoned soyrizo mixed with pinto beans for a satiating base, fresh spinach, creamy cool guacamole and spicy chips!

#Vegan Soyrizo-Stuffed Portobello Mushrooms with Guacamole and spicy chips! #glutenfree

Not only are these super easy-to-make, but they’re very omnivore-friendly. While I had one for dinner, I handed them off to my QA testers (parental units) for them to finish off for a meal, soon. Not only did they finish them, they couldn’t stop raving about them and my mom even wants to make some for her friends! Success!

#Vegan Soyrizo-Stuffed Portobello Mushrooms with Guacamole and spicy chips! #glutenfree#Vegan Soyrizo-Stuffed Portobello Mushrooms with Guacamole and spicy chips! #glutenfree

After having different family and friends in town for the past couple of weeks, finding ways to make quick, delicious meals has been essential to keeping myself sane. I love cooking for others, but sometimes you just don’t have the time or energy to put together a grand meal. This Soyrizo-stuffed Mushroom recipe definitely falls into the category of quick and even a bit impressive.

#Vegan Soyrizo-Stuffed Portobello Mushrooms with Guacamole and spicy chips! #glutenfree

I guarantee that if you make these super ‘shrooms for company, all parties involved will not be disappointed! Plus, I don’t know about you, but I can eat Mexican cuisine-inspired for nearly every meal and be totally content. If you have a soy allergy, you can make your own walnut chorizo, like the SUPER tasty recipe in my book, Vegan Bowl Attack! (which is nearly half off right now).

#Vegan Soyrizo-Stuffed Mushrooms with Guacamole and spicy chips! #glutenfree

The ghost pepper salt that I posted on my instagram would make for a fiery finishing salt to top this masterpiece!

#Vegan Soyrizo-Stuffed Mushrooms with Guacamole and spicy chips! #glutenfree

One year: Spicy Teriyaki Chick’n Tacos // Two years: Pizza Party! // Three years: Vegan Ceviche // Four years: Mexican Tofu Frittata

Image of stuffed mushrooms topped with guacamole and chips on a baking sheet

Soyrizo-Stuffed Mushrooms

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Soyrizo-stuffed portobello mushrooms topped with creamy guacamole, juicy tomatoes and spicy chips!



  • 1 cup mashed avocado
  • 3 tablespoons diced red onion
  • 1 tablespoon chopped cilantro
  • 1 tablespoon lime juice
  • Salt & pepper, to taste

Soyrizo-stuffed mushrooms

  • 4 large portobello caps, stems removed
  • 12 ounce package vegan soyrizo, organic
  • 15 ounce can pinto beans, rinsed and drained
  • 1 cup chopped fresh spinach
  • 1/2 cup crushed tortilla chips, divided
  • 1/4 cup halved cherry or grape tomatoes
  • 2 tablespoons roasted pepitas



  1. Place all ingredients in a small bowl and mash together until combined, season with salt and pepper to taste. Refrigerate until ready to assemble.

Soyrizo-stuffed mushrooms

  1. Turn your grill on to medium flame and wait for it to heat up.
  2. Place soyrizo and pinto beans in a medium saute pan over medium-low heat, cooking for 10 minutes, stirring occasionally to prevent burning.
  3. While soyrizo is cooking, grill portobellos for 3-5 minutes on each side, or until they have shrunken slightly and the grill marks are pronounced.
  4. Once the mushrooms are grilled, place them top-side-down, divide chopped spinach between the four caps, along with 1/4 cup crushed chips, then heap the soyrizo-pinto filling into each one. You may need to mound it pretty high and press down slightly to fit it all.
  5. Place a hefty dollop of guacamole onto each 'shroom, setting aside extra for using while eating; then top with cherry tomatoes, remaining crushed chips and roasted pepitas. Serve immediately, while warm.
  6. You can make these ahead of time by grilling the mushrooms for a shorter amount of time and leaving the guacamole off when you reheat them in the oven at 350 for 15-20 minutes.
Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving:Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

#Vegan Soyrizo-Stuffed Mushrooms with Guacamole and spicy chips! #glutenfree

Soyrizo-Stuffed Mushrooms switch-ups!

  • Top with homemade, creamy tomatillo sauce instead of guacamole, to lighten the dish up a little.
  • You can switch black beans for pinto beans, or use a seed other than pumpkin seeds to fit your pantry needs!

#Vegan Soyrizo-Stuffed Mushrooms with Guacamole and spicy chips! #glutenfree

This post has been sponsored by Beanfields. Collaborations with companies make it easier for me to keep the free content coming for you! 🙂

These stuffed mushrooms are also part of my High-Protein Meal Prep for Two menu!

Image of multiple dishes for a High-Protein Vegan Meal Prep for two menu, with stuffed mushrooms in the foreground

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