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These aren't just any stuffed portobello mushrooms! Hearty portobello caps are filled with a flavorful, protein-packed quinoa mixture, making these stuffed mushrooms a satisfying and delicious vegetarian entrée.
Hearty Stuffed Portobello Mushrooms
When you're craving a meaty, hearty vegan dinner, portobello mushrooms are the way to go.
With their robust flavor and texture reminiscent of a cut of beef, portobello mushrooms add both depth and chew to dishes like Veggie Fajitas. In this recipe for Stuffed Portobellos, they serve as the perfect vessel for a flavorful filling, lending an earthy richness and substance to an otherwise light dish.
But while the portobellos are worthy of praise, they aren't the true star of the show--that quinoa stuffing steals the spotlight. Made with a medley of sautéed vegetables and spices, it's hearty, flavorful, and packed with plant-based protein. You're going to love this simple, yet satisfying meatless recipe.
Happy Cooking! xo Kristen
Recipe Highlights
Notes on Ingredients
- Portobello Mushrooms: Select portobello mushrooms that are relatively blemish-free and intact, so they can be stuffed easily.
- Quinoa: Any variety of red, white, or tricolor quinoa works well. You can even use leftover cooked quinoa or Instant Pot quinoa.
- Vegetable Broth: Used to prepare the quinoa.
- Vegetables: I love the combination of onions, zucchini, red bell pepper, corn, and spinach for these stuffed mushrooms. Feel free to mix and match any vegetables you like.
How to Make Stuffed Portobello Mushrooms
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Quinoa. Combine the rinsed quinoa and vegetable broth in a small saucepan. Bring the mixture to a boil, cover, reduce the heat, and simmer until tender and the liquid is absorbed. After cooking, fluff with a fork and reserve for the filling.
- Prepare Mushrooms. Wipe the mushrooms clean with a damp paper towel and remove the stems. Place them UNSEASONED on a baking sheet and bake for a few minutes to begin to soften.
Don't Waste the Stalks
Feel free to chop up the mushroom stalks to add to the quinoa veggie filling or use to make homemade cream of mushroom soup.
- Sauté Vegetables. While the quinoa is simmering and the mushrooms are baking, use that time to sauté the veggies. Start by sautéing the onion and bell pepper until softened. Add in zucchini and continue to cook. Once the onions, peppers and zucchini are tender, fold in garlic, corn and spinach and cook just until warmed through.
- Add Quinoa to Veggies. Fold the prepared quinoa into the veggie mixture until evenly combined. Give a quick taste to see if seasoning needs adjusted.
- Stuff Mushrooms. Remove the mushrooms from the oven, flip to reveal cavity and then generously stuff with the quinoa veggie mixture.
- Bake. Return the portobello mushrooms to the oven and bake briefly to warm through.
Serving Suggestions
- As a Hearty Entrée: When served as a main course without any additional sides, this recipe yields 4 servings or 2 stuffed portobello mushrooms per person.
- As a Light Entrée: Pair these stuffed portobello mushrooms with a spinach avocado salad, tomato cucumber salad, or mandarin orange salad to complete your vegetarian feast. You likely can stretch the servings from 4 to 6-8, depending on appetite size.
- As a Side Dish: While these stuffed portobello mushrooms make a hearty vegetarian and vegan-friendly entrée, they also are fabulous served as a side. They pair exceptionally well with London broil and baked cod.
More Hearty Meatless Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Vegetarian Stuffed Portobello Mushrooms
Ingredients
- ½ cup dry quinoa, rinsed well
- 8 large portobellos
- 1 cup low-sodium vegetable broth
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, diced
- 1 small red bell pepper, diced
- 4 cloves garlic, minced
- ½ cup frozen corn kernels
- 1 medium zucchini, cubed into ½-inch cubes
- 1 cup fresh spinach, packed
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- kosher salt, to taste
Instructions
- Preheat the oven to 375℉ (190℃).
- Combine ½ cup dry quinoa and 1 cup low-sodium vegetable broth in a medium saucepan. Bring to a boil over high heat, cover, reduce heat to medium-low and simmer for 20 minutes, or until the liquid is absorbed and quinoa is fluffy. Fluff the quinoa with a fork after cooking.
- While the quinoa is simmering, prepare the portobello mushrooms. Remove the stalk from the portobellos, and place them gill side down onto a baking sheet. Bake the mushrooms for 3-5 minutes, to slightly soften. Once the mushrooms begin to release their juices they are ready to be removed from the oven.
- While the quinoa is simmering and the portobello mushrooms are baking, heat 2 tablespoons extra virgin olive oil in a large nonstick skillet. Once the oil is heated, add in the diced onion and diced bell pepper and sauté until slightly softened, about 3-4 minutes. Add in the diced zucchini, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, and ½ teaspoon kosher salt and continue to sauté until the zucchini is tender, about 3-5 minutes. Once the veggies are tender, add in the minced garlic, fresh spinach, and corn and heat until the spinach has wilted and the corn is warmed through.
- Remove the vegetable mixture from the heat and add the cooked and fluffed quinoa. Stir to combine and taste the filling to see if additional salt is needed.
- Remove the mushrooms from the oven and flip to reveal their cavity. Generously fill the cavity with the vegetable quinoa filling. Return to the oven and bake for an additional 5-8 minutes, or until fork-tender.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you so much for sharing this amazing stuffed portobello mushrooms recipe! Will surely have this again! It's really easy to make and it tasted so delicious! Highly recommended!
I am so happy to hear you enjoyed Allyssa! Thanks for sharing.
these are excellent - made them with Trader Joe's Roasted Corn & used some yellow & orange peppers that l had leftover from another recipe - thoroughly enjoyed them - will definitely be making them again, even when my vegan son isn't here for dinner!
Thank you so much, Cathy! I am thrilled to hear you enjoyed these!
Thanks for posting this recipe and best way to store and reheat. I followed the recipe exactly as written and felt it needed a little bit of a kick since mushrooms anre basically tasteless.
Added two small cans of diced tomatoes with chilies.
Thanks for sharing, Mary! Rotel tomatoes always add a kick 🙂
I love mushrooms! These are so tasty!
These are so delicious! I think I might make them again this week!
Never a bad idea! Happy to hear you enjoyed Donna!
Love the healthy and flavorful stuffing in these mushrooms. A delicious plant based meal we all can't wait to have again!
What a great mushroom dish. I love stuffed portobello mushrooms!