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