Portobello mushrooms are the perfect vessel for a rich and flavorful stuffing, making them an excellent plant-based meal choice. Their meaty texture and deep umami flavor make them a favorite among vegans and non-vegans alike. This recipe delivers a satisfying and nutritious dish that works as a main course, appetizer, or side dish. With simple yet wholesome ingredients, these stuffed mushrooms are easy to prepare and versatile enough for any occasion.
Ingredients You’ll Need
For this recipe, we use a balanced combination of hearty vegetables, grains, and seasonings to create a delicious stuffing. Here’s what you’ll need:
For the Mushrooms:
- 4 large Portobello mushrooms, stems removed
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
For the Filling:
- 1 cup cooked quinoa (or brown rice)
- 1/2 cup cherry tomatoes, diced
- 1/2 cup spinach, chopped
- 1/4 cup red bell pepper, finely chopped
- 1/4 cup onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup walnuts or sunflower seeds, chopped
- 1/4 cup nutritional yeast (for a cheesy flavor)
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
Optional Toppings:
- Vegan cheese or cashew cheese
- Panko breadcrumbs for extra crunch
- Balsamic glaze for drizzling
Step-by-Step Instructions
1. Prepare the Portobello Mushrooms
- Preheat your oven to 375°F (190°C).
- Gently clean the Portobello mushrooms with a damp cloth or paper towel to remove any dirt.
- Remove the stems and gills (optional) to make more space for the filling.
- In a small bowl, mix olive oil, balsamic vinegar, garlic powder, salt, and pepper.
- Brush both sides of the mushrooms with the marinade and place them on a baking sheet.
- Bake for 10 minutes to soften the mushrooms slightly. Remove from the oven and set aside.
2. Prepare the Filling
- In a pan, heat 1 tablespoon of olive oil over medium heat.
- Add onions and garlic, sautéing for 2-3 minutes until fragrant.
- Stir in the bell pepper and tomatoes, cooking for another 2-3 minutes.
- Add the chopped spinach, allowing it to wilt slightly.
- Mix in the cooked quinoa, walnuts, nutritional yeast, Italian seasoning, smoked paprika, lemon juice, salt, and pepper. Stir well to combine.
- Remove from heat and let the mixture cool for a few minutes.
3. Stuff and Bake the Mushrooms
- Spoon the prepared filling into the Portobello mushrooms, pressing it down gently.
- Sprinkle with vegan cheese or breadcrumbs if desired.
- Bake at 375°F (190°C) for 15-20 minutes, until the mushrooms are tender and the filling is heated through.
- Drizzle with balsamic glaze and garnish with fresh parsley before serving.
Tips for the Best Vegan Stuffed Portobello Mushrooms
- Choose fresh mushrooms: Look for firm, large Portobello mushrooms without dark spots or excessive moisture.
- Don’t skip pre-baking: This helps prevent sogginess and enhances flavor absorption.
- Experiment with fillings: Try adding lentils, chickpeas, or even vegan sausage for more protein.
- Make it gluten-free: Use gluten-free breadcrumbs or skip them altogether.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Serving Suggestions
These Vegan Stuffed Portobello Mushrooms pair beautifully with various side dishes. Here are some ideas:
- With a fresh salad: A simple arugula or kale salad with lemon dressing complements the richness.
- Alongside roasted vegetables: Serve with roasted sweet potatoes, Brussels sprouts, or asparagus.
- On a bed of mashed potatoes: For a hearty, comfort-food meal.
- As a sandwich filling: Place a stuffed mushroom between two slices of sourdough bread for a gourmet sandwich.
Recipe Variations
- Mediterranean Style: Use sun-dried tomatoes, olives, and basil in the filling.
- Mexican Inspired: Add black beans, corn, and a hint of cumin for a Tex-Mex twist.
- Spicy Kick: Incorporate red pepper flakes or diced jalapeños for heat.
- Creamy Version: Mix in some cashew cream for a rich texture.
Why This Recipe is a Must-Try
- Nutritious & Filling: High in fiber, protein, and essential nutrients.
- Easy to Make: Simple, step-by-step process suitable for beginners.
- Perfect for Any Occasion: Great for casual meals, dinner parties, or meal prep.
- Customizable: Adapt the ingredients to suit different dietary needs and flavor preferences.
Final Thoughts
Vegan Stuffed Portobello Mushrooms are a fantastic way to enjoy a plant-based meal that is both nutritious and satisfying. Whether you’re looking for a hearty main course, a flavorful side dish, or a fancy appetizer, this recipe has you covered. With endless customization options, it’s easy to make it your own. Give it a try, and let us know how you like it!
Vegan Stuffed Portobello Mushrooms
Description
These Vegan Stuffed Portobello Mushrooms are a hearty and flavorful dish, packed with a delicious mixture of quinoa, spinach, and sun-dried tomatoes. Perfect as a main course or appetizer, they are rich in nutrients and full of umami goodness. Ready in under 40 minutes, this easy and healthy recipe is ideal for any season!
Ingredients
For the Mushrooms:
For the Stuffing:
For the Garnish:
Instructions
Prepare the Mushrooms
- Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper. Brush the mushrooms with olive oil and balsamic vinegar, then season with salt and black pepper. Place them gill-side up on the baking sheet and bake for 10 minutes. Remove from the oven and set aside.
Make the Stuffing
- Heat 1 tbsp olive oil in a skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant. Add the bell pepper, sun-dried tomatoes, and spinach, cooking for 2–3 minutes until softened. Stir in the cooked quinoa, walnuts, nutritional yeast, oregano, smoked paprika, red pepper flakes, lemon juice, and salt. Mix well and cook for another 2 minutes.
Stuff the Mushrooms
- Spoon the quinoa mixture into each mushroom cap, pressing down gently. Return to the oven and bake for another 10 minutes until heated through.
Garnish and Serve
- Sprinkle with fresh parsley and vegan parmesan before serving. Enjoy hot!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 282.05kcal
- % Daily Value *
- Total Fat 17.64g28%
- Saturated Fat 2.4g12%
- Cholesterol 1.58mg1%
- Sodium 338.84mg15%
- Potassium 770mg22%
- Total Carbohydrate 24.73g9%
- Dietary Fiber 5.55g23%
- Sugars 5.48g
- Protein 10.37g21%
- Vitamin A 42.97 IU
- Vitamin C 18.18 mg
- Calcium 64.44 mg
- Iron 2.5 mg
- Vitamin D 0.37 IU
- Vitamin E 2.36 IU
- Vitamin K 47.12 mcg
- Thiamin 2.6 mg
- Riboflavin 2.7 mg
- Niacin 20.28 mg
- Vitamin B6 2.79 mg
- Folate 93.43 mcg
- Vitamin B12 2.03 mcg
- Phosphorus 289.52 mg
- Magnesium 72.61 mg
- Zinc 2.5 mg
* Nutrition information is provided as a courtesy and is an estimate based on available ingredients and serving sizes. Variations in ingredients and portion sizes may affect the actual values. Always consult a nutritionist or healthcare provider for specific dietary advice.
Note
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for 5–7 minutes.
- Variations: Substitute quinoa with brown rice or couscous. Add chopped mushrooms or chickpeas for extra protein.
- Serving Suggestions: Pair with a side salad or roasted vegetables for a complete meal.
