Stuffed Portobello Mushrooms Recipe
Stuffed portobello mushrooms are basically nature’s way of saying, “Look, you can have dinner and feel fancy without bankrupting yourself.”
They’re meaty, hearty, and so ridiculously versatile that even your picky friend who only eats beige foods will cave.
We load them with flavor bombs like veggies, grains, and herbs until they resemble edible works of art.
Then, they roast beautifully, making your kitchen smell like you’ve been cooking for hours, when really it’s just clever laziness.
Honestly, these little flavor-packed wonders will convince everyone you’ve mastered gourmet cooking—even if your specialty is usually toast and cereal.
Stuffed Portobello Mushrooms Recipe
Savory stuffed portobello mushrooms filled with grains, vegetables, and herbs, roasted to perfection for a vegan-friendly dinner full of flavor and texture.
Ingredients
Method
- Preheat oven to 375°F (190°C).
- Brush portobello caps with olive oil and place them on a baking sheet.
- In a pan, sauté onion and garlic until fragrant.
- Stir in quinoa, spinach, sun-dried tomatoes, breadcrumbs, nutritional yeast, parsley, salt, and pepper.
- Spoon mixture into mushroom caps, pressing gently to pack.
- Bake for 25 minutes until mushrooms are tender and tops are golden.
- Serve hot, garnished with extra parsley.
Notes
Nutritional Values (per serving)
- Calories: 210
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 9g
Vitamins & Minerals (per serving)
- Iron: 20%
- Vitamin C: 25%
- Folate: 18%
- Potassium: 22%
- Magnesium: 15%
Additional Notes & Tips
- Swap quinoa for couscous or rice if you want variety.
- Add chopped nuts for crunch.
- A drizzle of tahini dressing makes these irresistible.
- Perfect for meal prep—just reheat in the oven.
