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    Home » Real Food » Plant Based Recipes

    Stuffed Portobello Mushrooms

    January 5, 2022 | By Kristen Chidsey | 7 Comments | *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    These Vegan-Friendly Stuffed Portobello Mushrooms make a filling meatless entree. Made with meaty portobello mushrooms that are stuffed with a flavorful veggie and quinoa mixture, this simple recipe packs in flavor and nutrients.

    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.

    Close up of stuffed portobello mushroom filled with veggies and quinoa.

    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

    Ingredients for Stuffed Portobello Mushrooms on counter.
    • 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.
    6 portobello mushrooms on sheet pan.

    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.
    Veggies in saute pan with wooden spoon.

    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.
    Portobello Mushrooms with stuffing on sheet pan.

    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.

    Tray of veggie and quinoa stuffed portobello mushrooms.

    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

    Can I add the stalks of the mushrooms to the filling?

    Yes! Dice up the stalks and add to the saute pan when you add the zucchini.

    Can I prepare the quinoa using the Instant Pot?

    Absolutely! I love making Instant Pot Quinoa. Just keep in mind you will need to prepare at least 1 cup of dry quinoa when using an Instant Pot, which will result in 2 cups of cooked quinoa, which is more than required for this recipe. Simply just refrigerate or freeze the remaining quinoa for later use.

    Can I use frozen spinach for the filling?

    If you would like to use frozen spinach in place of fresh spinach, defrost the spinach in the microwave. Place the defrosted spinach into a clean kitchen towel and wring out any excess moisture. Because fresh spinach cooks down, you will only need to add in ¼ cup of the defrosted, drained spinach to the vegetable mixture. It is best to add when you add the zucchini.

    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.

    Quinoa and Veggie Stuffed portobello mushrooms on baking tray.

    Vegan Stuffed Portobello Mushrooms

    Meaty portobello mushrooms are stuffed with a flavorful veggie and quinoa mixture for a delicious, easy vegan entree.
    5 from 6 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 118kcal
    Author: Kristen Chidsey

    Ingredients

    • ½ cup quinoa
    • 1 cup vegetable broth
    • 2 tbsp olive oil
    • 1 yellow onion diced
    • 1 small red bell pepper diced
    • 3 garlic cloves minced
    • ½ cup frozen corn
    • 1 zucchini cubed into ½-inch cubes
    • 1 cup fresh spinach packed
    • ½ tsp dried oregano
    • ½ tsp smoked paprika
    • 1 tsp salt divided
    • 6-8 large portobellos
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Preheat the oven to 375 degrees F.
    • Combine 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. Fluff the quinoa with a fork after cooking.
    • Remove portobello’s stalks, 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 portobello mushrooms are baking, heat the olive oil in a large nonstick skillet. Once the oil is heated, add in the onion and pepper and saute until tender about 3-5 minutes. Add in the garlic and saute for a minute until just fragrant.
    • Add the zucchini and ½ teaspoon salt and saute until just tender, 3-5 minutes.
    • Add in the corn and spinach and continue to saute until the spinach has wilted and the corn is warmed through.
    • Remove the vegetable mixture from the heat. Stir in the cooked quinoa, with the paprika, oregano, and remaining ½ teaspoon of salt. Stir to combine. Set aside.
    • Remove the mushrooms from the oven and turn them over to reveal their cavity. Generously stuff with the vegetable quinoa filling. Return to the oven and bake for an additional 5-8 minutes, or until fork-tender.

    Notes

    Portobello Mushrooms: The filling makes enough for 8 portobellos. However, the filling is great served alone if you want to stuff fewer mushrooms. Use large portobellos for this recipe. To clean, simply wipe them down with a damp paper towel to remove any dirt. Do not season the mushroom itself with salt, as this will draw out too much liquid and make the mushrooms tough.
    Portobello Stalk: Feel free to dice up the portobello’s stalks and add to the filling along with the zucchini. 
    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. Store any leftover vegetable quinoa in a separate airtight container for 3-5 days. 

    Nutrition

    Calories: 118kcal | Carbohydrates: 16g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 306mg | Potassium: 540mg | Fiber: 3g | Sugar: 4g | Vitamin A: 930IU | Vitamin C: 27mg | Calcium: 22mg | Iron: 1mg
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    Categorized Under: Allergy Friendly Recipes, Budget Cooking, Dairy-Free Recipes, Gluten Free, Main Courses, Plant Based Recipes, Real Food, Vegetarian Recipes

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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    1. Allyssa

      January 17, 2022 at 6:27 am

      5 stars
      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!

      Reply
      • Kristen Chidsey

        January 17, 2022 at 7:42 am

        I am so happy to hear you enjoyed Allyssa! Thanks for sharing.

        Reply
    2. Stephanie

      January 16, 2022 at 7:47 pm

      5 stars
      I love mushrooms! These are so tasty!

      Reply
    3. Donna Batrone

      January 16, 2022 at 6:43 pm

      5 stars
      These are so delicious! I think I might make them again this week!

      Reply
      • Kristen Chidsey

        January 17, 2022 at 7:44 am

        Never a bad idea! Happy to hear you enjoyed Donna!

        Reply
    4. Gina

      January 11, 2022 at 2:11 pm

      5 stars
      Love the healthy and flavorful stuffing in these mushrooms. A delicious plant based meal we all can't wait to have again!

      Reply
    5. Diana

      January 11, 2022 at 12:37 pm

      5 stars
      What a great mushroom dish. I love stuffed portobello mushrooms!

      Reply

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