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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.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 4 large portobello mushrooms stems removed
  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 cup cooked quinoa
  • ½ cup spinach chopped
  • ¼ cup sun-dried tomatoes chopped
  • ¼ cup vegan breadcrumbs
  • 2 tbsp nutritional yeast
  • 1 tbsp fresh parsley chopped
  • Salt and black pepper to taste

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Brush portobello caps with olive oil and place them on a baking sheet.
  3. In a pan, sauté onion and garlic until fragrant.
  4. Stir in quinoa, spinach, sun-dried tomatoes, breadcrumbs, nutritional yeast, parsley, salt, and pepper.
  5. Spoon mixture into mushroom caps, pressing gently to pack.
  6. Bake for 25 minutes until mushrooms are tender and tops are golden.
  7. 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.