Prep Time 15 mins
Cook Time 20 mins
Rest Time 5 mins
Total Time 40 mins
Cooking Method:
Cuisine: ,
Courses: , ,
Difficulty: Beginner
Cooking Temp: 190  C
Servings: 4
Best Season: All Seasons
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:
  • 4 large Portobello mushrooms (stems removed, wiped clean)
  • 2 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 1/2 tsp salt
  • 1/2 tsp black pepper
    • For the Stuffing:
  • 1/2 cup quinoa (cooked)
  • 1/2 cup baby spinach (chopped)
  • 1/4 cup sun-dried tomatoes (chopped)
  • 1/4 cup red bell pepper (finely diced)
  • 1/4 cup walnuts (chopped)
  • 2 cloves garlic (minced)
  • 1 tbsp nutritional yeast
  • 1/2 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/4 tsp red pepper flakes (optional)
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
    • For the Garnish:
  • 2 tbsp fresh parsley (chopped)
  • 1 tbsp vegan parmesan (optional)
Instructions
    Prepare the Mushrooms
  1. 1
    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.
    2. Make the Stuffing
  2. 2
    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.
    3. Stuff the Mushrooms
  3. 3
    Spoon the quinoa mixture into each mushroom cap, pressing down gently. Return to the oven and bake for another 10 minutes until heated through.
    4. Garnish and Serve
  4. 4
    Sprinkle with fresh parsley and vegan parmesan before serving. Enjoy hot!
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.
Keywords: vegan, healthy, easy, gluten-free, low-carb
Read it online: https://petitepanini.com/recipe/vegan-stuffed-portobello-mushrooms/