Quinoa Stuffed Portobello Mushrooms

I’ve always loved quinoa stuffed portobello mushrooms. After all these months of covid isolation and spending a few months moving across country, I’ve been feeling a little run down. As I’m resuming blogging, I’m trying to lean heavily toward healthier recipes. That’s why I like this recipe so much, there is nothing unhealthy about it!

My recipe is an adapted and veganized version of this Spruce Eats dish. In my version, I reduce the olive oil and use vegan parmesan in place of real cheese. I also eliminate any other non-vegan ingredients. I’ve changed the procedure a little bit, adding my own preparation notes. And I use walnuts in my stuffed mushrooms, instead of pecans.

If you haven’t eaten portobello mushrooms (also known as “portabella mushrooms”), they are huge and meaty. Use portobellos as a substitution for the meat on a burger, and cook them in a skillet or on the grill. They can be very tasty when marinated with sauces. In this recipe they are drizzled with olive oil and balsamic vinegar, then baked.

There are many variations to quinoa stuffed portobellos online. Experiment with your own seasonings and additions.

I make my own homemade vegan parmesan and homemade marinara. Give them both a try when you have time. The homemade vegan parmesan can be stored in the refrigerator. Freeze the marinara and use it as you need it. You can even freeze it in ice trays to use small amounts at a time. Both the parmesan and marinara are totally delicious!

These quinoa stuffed portobello mushrooms are tasty enough to feed vegans and non-vegans alike. The dish is pretty, so it’s perfect for serving to guests or for a special family dinner.

You might also enjoy these savory vegan Italian recipes:

Spicy Cauliflower Basil Rigatoni

Meaty Zucchini Mushroom Rolls

Chickpea Spinach Gigli Pasta with Za’atar

Pesto Tomato Trottole

Or check out the rest of my vegan Italian recipes by selecting Recipe Index in the top menu bar. Buon appetito!

Print Recipe

Quinoa Stuffed Portobello Mushrooms

Delicious, filling and meaty, these quinoa stuffed portobellos are perfect for every day dinners as well as serving guests in a more formal setting. Also great for winter holidays!

Course

Main Dish, Side Dish

Cuisine

American, Italian

Keyword

baby spinach, garlic, marinara sauce, pecans, portabella mushrooms, portobello mushrooms, quinoa, spinach, vegan parmesan, walnuts

Prep Time

20 minutes

Cook Time

40 minutes

Servings

servings

Ingredients

For the mushrooms:

• 4 large portobello mushrooms washed and patted dry
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar

For the quinoa stuffing:

• 1 cup quinoa rinsed
• 2 cups water
• 1 tablespoon olive oil
• 1 large clove garlic minced
• 1/2 cup vegan parmesan cheese plus extra for serving, store bought or see link to recipes above
• 2 handfuls baby spinach leaves rinsed and dried
• 1/4 cup crushed walnuts or pecans
• salt and pepper, to taste
• 2 cups marinara sauce homemade or prepared

Course Main Dish, Side Dish Cuisine American, Italian Keyword baby spinach, garlic, marinara sauce, pecans, portabella mushrooms, portobello mushrooms, quinoa, spinach, vegan parmesan, walnuts Prep Time 20 minutes Cook Time 40 minutes Servings servings Ingredients For the mushrooms: 4 large portobello mushrooms washed and patted dry 1 tablespoon olive oil 1 tablespoon balsamic vinegar For the quinoa stuffing: 1 cup quinoa rinsed 2 cups water 1 tablespoon olive oil 1 large clove garlic minced 1/2 cup vegan parmesan cheese plus extra for serving, store bought or see link to recipes above 2 handfuls baby spinach leaves rinsed and dried 1/4 cup crushed walnuts or pecans salt and pepper, to taste 2 cups marinara sauce homemade or prepared

Instructions

1. Preheat oven to 400° F. Lightly oil a casserole dish or line with parchment paper.
2. Place the mushrooms, under side up, in the casserole dish and drizzle with a tablespoon of olive oil and tablespoon of balsamic vinegar. Bake 15 minutes. Remove from oven and set aside, leaving the oven on.

   
3. While the mushrooms are baking, put the quinoa and water into a saucepan and bring to boil. Reduce heat, cover, and simmer until the water is absorbed and the quinoa is cooked, about 15 minutes. If the quinoa is cooked and water remains, remove the lid and stir until the remaining water is cooked off.

   
4. Remove the quinoa from the heat and stir in the olive oil, garlic, and vegan parmesan. Stir in the fresh spinach until the leaves just begin to wilt. Add the crushed walnuts and season with salt and black pepper.

   
5. Use the quinoa mixture to fill the mushroom caps evenly, pressing down lightly to hold the quinoa into the mushroom cap. Return the stuffed mushrooms to the oven and bake for 15 minutes more.

   
6. In the meantime, heat the marinara sauce in a small saucepan.
7. Remove the baked stuffed mushrooms from the oven. Serve on a pool of marinara sauce, or place on the plate and pour marinara over the top. Serve with additional vegan parmesan for topping.
8. These mushrooms are delicious served with steamed zucchini and yellow squash, or a salad. They will keep in the refrigerator for up to two days.

   

Recipe Notes

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