Main Courses > Vegetarian & Vegan > Vegetarian Casseroles > Stuffed Portobello Mushrooms

Quinoa and Spinach Stuffed Portobello Mushrooms

Hearty and flavorful portobello mushrooms stuffed with a protein-packed quinoa and spinach mixture, perfect for a satisfying vegetarian or vegan main course.

Prep Time
20 minutes
Cook Time
25 minutes
Servings
4
Ingredients
  • 4 Large Portobello Mushrooms
  • 1 cup Cooked Quinoa
  • 5 oz Fresh Spinach
  • 1/2 Red Onion
  • 2 cloves Garlic
  • 1/4 cup Vegetable Broth
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 2 tbsp Vegan Parmesan Cheese
  • 2 tbsp Olive Oil
  • to taste Salt
  • to taste Black Pepper

Prepare the Mushrooms

Preheat oven to 375°F (190°C). Gently remove the stems from the portobello mushrooms and scrape out the gills using a spoon. Brush the mushrooms with olive oil and season with salt and pepper. Place the mushrooms, cavity-side up, on a baking sheet.

Sauté the Vegetables

Heat olive oil in a large skillet over medium heat. Add the diced red onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the fresh spinach and cook until wilted, about 2-3 minutes.

Combine the Filling

In a large bowl, combine the cooked quinoa, sautéed vegetables, vegetable broth, dried oregano, dried basil, vegan parmesan cheese, salt, and pepper. Mix well to ensure all ingredients are evenly distributed.

Stuff the Mushrooms

Spoon the quinoa and spinach mixture into the portobello mushroom caps, packing it in firmly. Drizzle a little extra olive oil over the filling if desired.

Bake the Mushrooms

Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is heated through and slightly browned.

Serve

Let the stuffed portobello mushrooms cool slightly before serving. Garnish with fresh herbs, such as parsley or basil, if desired. Serve warm as a main course.

Nutrition Facts Estimated per 100g of product

Calories: 120kcal, Protein: 5g, Fat: 6g, Carbohydrates: 12g, Fiber: 3g

Other Considerations for Nutrition

Nutritional values are estimates and may vary based on specific ingredients and portion sizes. Consider the sodium content based on the vegetable broth and vegan parmesan used.

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FAQ

  • Can I use a different type of grain instead of quinoa?

    Yes, you can substitute quinoa with other grains like brown rice, farro, or couscous. Adjust cooking times as needed.
  • Can I add other vegetables to the filling?

    Absolutely! Feel free to add other vegetables such as bell peppers, zucchini, or mushrooms to the filling. Sauté them along with the red onion and garlic.
  • How can I make this recipe gluten-free?

    This recipe is naturally gluten-free as long as you use gluten-free vegetable broth and vegan parmesan cheese. Double-check the labels to ensure they are gluten-free certified if necessary.
  • How long do leftovers last?

    Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.