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.
While button mushrooms are fabulous in Stuffed Mushrooms that serve as an appetizer, portobello mushrooms are best suited for use when creating an entree.
When you are looking for a meaty, hearty vegetarian option, 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 and in this recipe, make the perfect vessel for stuffing.
Stuffed with a medley of vegetables and quinoa, these Stuffed Portobello mushrooms are filled with nutrients, protein, and flavor.
Notes On Ingredients
- Portobello Mushrooms: 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 serveral 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.
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 on to 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.
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 in the zucchini, 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 with the filling.
- Return the mushrooms to the oven to bake until fork-tender, about 5-8 minutes.
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 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.
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.
Yes! Dice up the stalks and add to the saute pan when you add the zucchini.
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.
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.
Vegan Stuffed Portobello Mushrooms
- 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.