Stuffed Portobello Mushrooms

Made with meaty portobello mushrooms and a flavorful veggie and quinoa stuffing, this simple recipe for Vegetarian Stuffed Portobello Mushrooms packs in flavor and nutrients.

When you are looking for a meaty, hearty vegan dinner recipe, turning to portobello mushrooms is the way to go.

Portobello mushrooms have a robust flavor and their texture is reminiscent of a cut of beef. They add flavor and chew to dishes, like Veggie Fajitas, and in this recipe for Stuffed Portobellos, they make the perfect vessel for stuffing, while lending an earthy flavor and substance to the otherwise light dish.

And while the portobello mushrooms deserve to be celebrated, they are not the star of this recipe! The quinoa stuffing that is made with a medley of sauteed vegetables and spices steals the spotlight. It is hearty, flavorful, and full of a variety of textures.

The bottom line, these Stuffed Portobello Mushrooms are filled with nutrients, protein, and flavor AND need to make it on your meal plan STAT.

Notes On Ingredients

• Portobello Mushrooms: While button mushrooms are fabulous in Stuffed Mushrooms that serve as an appetizer, portobello mushrooms are best suited for this recipe, which serves as a hearty entree. Select portobello mushrooms that are relatively blemish-free and intact, so they can be stuffed easily.
• Quinoa: The quinoa will add in protein, which makes this entree filling. Use red, white, or tricolor 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.
• Broth: To prepare the dry quinoa, I use vegetable broth which adds additional flavor to the quinoa. If you don't have any on hand, use water, but you may need to increase your salt by ¼ teaspoon in the filling.

How to Make Portobello Stuffed Mushrooms

There may seem like several steps here, but they are all fairly easy and can be accomplished in tandem, getting these Stuffed Portobello Mushrooms on the table in just over 30 minutes.

Prepare the Quinoa

You will need 1 cup of cooked quinoa for this recipe. If you happen to have leftover quinoa, this is a great time to put it to use. Alternatively, prepare the dry quinoa on the stovetop.

• Place the quinoa in a fine-mesh strainer and rinse well.
• Combine the rinsed quinoa and 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.
• Once cooked, fluff the quinoa with a fork.

Prebake Mushrooms

While the quinoa is simmering, prepare the portobello mushrooms for stuffing. Prebaking them will allow the mushrooms to begin to soften and release their juices, which will work to flavor the filling.

• Clean the portobello mushrooms by wiping them down with a dry paper towel.
• Remove their stems, then place them gill-side down onto a baking sheet.
• Bake for 3-5 minutes, or until the mushrooms begin to release their juices, then remove them from the oven and set aside to stuff.

Saute Vegetables

While the quinoa is simmering and the mushrooms are prebaking, saute the vegetables for the filling.

Preheat a bit of olive oil in a large nonstick skillet over medium-high heat.

• Add in the chopped onion and bell pepper and saute until the onions are softened.
• Add in the garlic and toast just until fragrant, 30-60 seconds.
• To the saute pan, add the zucchini, and a bit of salt, and saute until just tender.
• Once the zucchini is tender, stir in the corn and spinach and heat until the spinach is wilted.
• Remove the skillet from the heat.

Stuff the Mushrooms

• Add the cooked quinoa and spices to the sauteed vegetables and stir to combine.
• Flip the prebaked mushrooms over, revealing their cavity, and generously stuff them with the filling.
• Return the mushrooms to the oven to bake until fork-tender, about 5-8 minutes.

Serving Suggestions

This recipe for Stuffed Portobello Mushrooms is hearty enough, that it can stand alone as a meal. However, I do like to pair it with a side of Spinach and Avocado Salad or fresh fruit.

If you happen to have any leftover filling, it makes a great filling for burritos or simply to enjoy on its own.

Storage

Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in a 375-degree F oven to warm through. Microwaving the stuffed mushrooms will result in a spongy texture.

Recipe FAQs

More Vegan-Friendly Dinner Recipes

• Vegetarian Curry
• Copycat Chipotle Sofritas
• Vegetarian Lettuce Wraps
• Instant Pot Vegetable Soup
• Lentil Tacos

If you enjoyed these Stuffed Portobello Mushrooms, I would love for you to leave a comment and review below.