High Protein Grilled Portobello Mushrooms

Elevate your plant-based dining experience with these High Protein Grilled Portobello Mushrooms, a savory and nutrient-packed recipe perfect for vegans, vegetarians, or anyone looking to add more plant-based protein to their meals! These hearty portobello mushroom caps are marinated in a zesty blend of olive oil, soy sauce, balsamic vinegar, and garlic, then grilled to perfection for a smoky char. Stuffed with a protein-rich mixture of crumbled tofu, quinoa, fresh spinach, cherry tomatoes, and nutritional yeast, each bite bursts with flavor and wholesome ingredients. Ready in under an hour, this dish is ideal as a main course, served alongside a fresh salad or roasted vegetables. Whether you're meal-prepping, hosting a BBQ, or simply enjoying a weeknight dinner, these stuffed portobello mushrooms are sure to impress with their bold flavors and satisfying texture.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces large portobello mushrooms
• 200 grams extra-firm tofu
• 2 tablespoons olive oil
• 100 grams fresh spinach leaves
• 100 grams cherry tomatoes
• 100 grams quinoa
• 2 tablespoons soy sauce
• 1 tablespoon balsamic vinegar
• 2 pieces garlic cloves
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 10 grams fresh basil leaves
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

First, clean the portobello mushrooms by wiping them gently with a damp cloth. Remove the stems and use a spoon to scrape out the gills to create space for stuffing.

Step 2

Press the tofu using a tofu press or by wrapping it in a clean towel and placing a heavy object on top for about 10 minutes to remove excess moisture.

Step 3

In a medium saucepan, cook the quinoa according to the package instructions and set aside to cool.

Step 4

While the quinoa is cooking, mince the garlic cloves and chop the spinach, basil, and cherry tomatoes into small pieces.

Step 5

In a small bowl, whisk together olive oil, soy sauce, balsamic vinegar, lemon juice, salt, and pepper to create a marinade.

Step 6

Place the cleaned portobello mushroom caps in a shallow dish, pour the marinade over them, and let them sit for 10 minutes, flipping halfway through.

Step 7

While the mushrooms marinate, crumble the pressed tofu into a large bowl. Add the cooked quinoa, spinach, cherry tomatoes, nutritional yeast, garlic, and basil. Mix thoroughly.

Step 8

Preheat your grill or grill pan over medium-high heat.

Step 9

Remove the mushrooms from the marinade and place them on the grill, gill-side down. Cook for about 5 minutes until slightly charred.

Step 10

Flip the mushrooms, and generously fill each cap with the tofu-quinoa mixture. Close the grill lid and cook for another 5 minutes, ensuring the filling is heated through.

Step 11

Remove from the grill and let them sit for a few minutes before serving.

Step 12

Serve the grilled portobello mushrooms warm, garnished with extra basil leaves if desired.

Nutrition Facts

Serving size	(1104.6g)

Amount per serving	% Daily Value*
Calories	1067.1

Total Fat 52.8g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3129.0mg	0%
Total Carbohydrate 93.6g	0%
Dietary Fiber 16.4g	0%
Total Sugars 15.1g
Protein 66.2g	0%

Vitamin D 28.0IU	0%
Calcium 1546.4mg	0%
Iron 15.2mg	0%
Potassium 3228.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.6%

Protein: 23.8%

Carbs: 33.6%