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 and plant-based protein.

You are going to love this simple meatless recipe.

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

The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.

Step One: 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 or using my directions for Instant Pot Quinoa.

Step Two. 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.

Step Three: Saute Vegetables. While the quinoa is simmering and the mushrooms are prebaking, saute the vegetables for the filling. These veggies add amazing flavor and texture to the stuffed portobello mushrooms.

Step Four: Stuff Portobello Mushrooms. Generously stuff the parbaked mushrooms with the quinoa and sauteed veggie mixture and return to the oven just to warm through and fully allow the portobello mushrooms to become tender.

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

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

More Hearty Vegan Dinner Recipes

• Vegetarian Curry
• Copycat Chipotle Sofritas
• Vegetarian Lettuce Wraps
• Easy Butternut Squash Curry
• 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.