High Protein Stuffed Portobello Mushrooms
Elevate dinner time with these High Protein Stuffed Portobello Mushrooms, a wholesome and delicious plant-based entrée that’s as filling as it is flavorful. Each large, meaty Portobello mushroom cap serves as the perfect vessel for a nutrient-dense stuffing made with protein-packed quinoa, hearty black beans, vibrant sautéed spinach, and crunchy walnuts. A dash of nutritional yeast and a drizzle of lemon juice bring a cheesy, tangy depth to every bite, while garlic and olive oil add an irresistible aroma. Ready in just 40 minutes, this dairy-free, gluten-free recipe is ideal for meal prep, a satisfying vegetarian main, or a standout side dish. Serve them with a fresh green salad or roasted vegetables for a complete, fuss-free meal that’s sure to impress!
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Ingredients
- 4 large caps Portobello mushrooms
- 0.5 cup (dry) Quinoa
- 1 cup (cooked or canned and drained) Black beans
- 2 cups (fresh) Spinach
- 0.33 cup (chopped) Walnuts
- 3 cloves (minced) Garlic
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Carefully clean the Portobello mushroom caps with a damp paper towel and remove the stems and gills with a spoon. Set aside.
Step 3
Cook the quinoa according to the package instructions. This will yield approximately 1 cup of cooked quinoa.
Step 4
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Step 5
Add the spinach to the skillet and cook, stirring frequently, until wilted. This should take about 2-3 minutes.
Step 6
In a large mixing bowl, combine the cooked quinoa, black beans, sautéed spinach, walnuts, nutritional yeast, lemon juice, salt, and black pepper. Mix well to combine.
Step 7
Brush the remaining 1 tablespoon of olive oil lightly over the mushroom caps and place them on a baking sheet, gill side up.
Step 8
Evenly divide the stuffing mixture among the mushrooms and gently press the mixture into each cap.
Step 9
Bake the stuffed mushrooms in the oven for 20-25 minutes, or until the mushrooms are tender and the stuffing is heated through.
Step 10
Remove from the oven, let cool slightly, and serve warm. These stuffed mushrooms pair well with a simple green salad or roasted vegetables.
Nutrition Facts
| Serving size | (916.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1163.6 |
| Total Fat 64.4g | 0% |
| Saturated Fat 7.1g | 0% |
| Polyunsaturated Fat 21.5g | |
| Cholesterol 0mg | 0% |
| Sodium 2464.2mg | 0% |
| Total Carbohydrate 108.2g | 0% |
| Dietary Fiber 26.5g | 0% |
| Total Sugars 14.1g | |
| Protein 51.8g | 0% |
| Vitamin D 1.5IU | 0% |
| Calcium 201.7mg | 0% |
| Iron 9.9mg | 0% |
| Potassium 2903.6mg | 0% |
Source of Calories