Vegan Stuffed Portobello Mushrooms

Elevate your plant-based dining experience with these Vegan Stuffed Portobello Mushrooms, a hearty and flavorful dish that’s perfect for dinner parties or a satisfying weeknight meal. These tender mushroom caps are generously filled with a savory quinoa-spinach mixture studded with juicy cherry tomatoes, nutritional yeast, and fragrant garlic. Topped with crispy breadcrumbs and gooey vegan mozzarella, they’re baked to perfection for a melty, golden finish. This recipe is not only packed with protein and nutrients but also naturally gluten-free (with optional gluten-free breadcrumbs) and ready in just 40 minutes. Garnished with fresh parsley, these stuffed mushrooms are a showstopping vegan entrée or side dish that will leave everyone craving seconds!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 large caps Portobello mushrooms
• 2 tablespoons Olive oil
• 1 small, diced Yellow onion
• 3 minced Garlic cloves
• 1 cup Cooked quinoa
• 2 cups (fresh, chopped) Spinach
• 1 cup (halved) Cherry tomatoes
• 2 tablespoons Nutritional yeast
• 1 cup Bread crumbs (gluten-free if needed)
• 1 cup (shredded) Vegan mozzarella cheese
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 2 tablespoons (fresh, chopped, for garnish) Parsley

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

Clean the portobello mushrooms by gently wiping the caps with a damp paper towel and removing the stems. Use a spoon to scrape out the gills for more room to stuff, if desired. Brush both sides of each mushroom cap with 1 tablespoon of olive oil, and set them on the prepared baking sheet.

Step 3

In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute.

Step 4

Add the chopped spinach to the skillet and cook until wilted, approximately 2 minutes. Stir in the cooked quinoa, cherry tomatoes, nutritional yeast, half of the bread crumbs, salt, and black pepper. Mix well and remove from heat.

Step 5

Fill each mushroom cap with the quinoa-spinach mixture, firmly packing it down and mounding it slightly over the top of each cap.

Step 6

Sprinkle the stuffed mushrooms evenly with the remaining bread crumbs, followed by the shredded vegan mozzarella cheese.

Step 7

Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.

Step 8

Remove from the oven and allow to cool for 5 minutes. Garnish with fresh chopped parsley and serve warm. Enjoy!

Nutrition Facts

Serving size	(1347.4g)

Amount per serving	% Daily Value*
Calories	1778.8

Total Fat 83.9g	0%
Saturated Fat 39.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3839.2mg	0%
Total Carbohydrate 178.9g	0%
Dietary Fiber 26.4g	0%
Total Sugars 23.7g
Protein 50.9g	0%

Vitamin D 1.5IU	0%
Calcium 1502.4mg	0%
Iron 11.4mg	0%
Potassium 3630.1mg	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: 45.1%

Protein: 12.2%

Carbs: 42.7%