Vegan Stuffed Portobello Mushrooms
I absolutely adore these stuffed portobello mushrooms! The meaty caps create the perfect vessel for a hearty filling that's both satisfying and nutritious. When you take a bite, you'll experience the earthy flavor of the mushrooms mingling with the nutty quinoa and sweet roasted vegetables. The golden vegan cheese on top adds that perfect melty finish that makes this dish feel truly indulgent.
Ingredients
- ☐ portobello mushrooms — 4 large, stems removed
- ☐ quinoa — 1 cup, rinsed
- ☐ vegetable broth — 1.5 cups
- ☐ red bell pepper — 1, finely diced
- ☐ zucchini — 1, finely diced
- ☐ red onion — 1/2, finely diced
- ☐ garlic — 3 cloves, minced
- ☐ olive oil — 2 tablespoons, divided
- ☐ balsamic vinegar — 1 tablespoon
- ☐ dried herbs — 1 teaspoon Italian seasoning or thyme
- ☐ fresh parsley — 2 tablespoons, chopped
- ☐ walnuts — 1/4 cup, chopped
- ☐ vegan parmesan cheese — 1/4 cup, for topping
- ☐ salt — to taste
- ☐ black pepper — to taste
Nutrition Facts
Per serving · 4 servings total
Instructions
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Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Remove the stems from the portobello mushrooms and gently scrape out the black gills with a spoon. Brush the mushroom caps with 1 tablespoon of olive oil and season with salt and pepper.
Place the mushroom caps on the prepared baking sheet, gill-side up, and roast for 15 minutes until slightly softened.
While the mushrooms roast, heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat.
Add the diced red onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Add the diced red bell pepper and zucchini to the pan and cook for 5-7 minutes until tender-crisp.
Add the rinsed quinoa and vegetable broth to the pan. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes until the quinoa is tender and most of the liquid is absorbed.
Remove the quinoa mixture from heat and stir in the balsamic vinegar, dried herbs, chopped walnuts, and 1 tablespoon of fresh parsley. Season with salt and pepper to taste.
Fill each roasted mushroom cap with the quinoa mixture, mounding it slightly on top.
Sprinkle the vegan parmesan cheese over the stuffed mushrooms.
Return the stuffed mushrooms to the oven and bake for 10-15 minutes until the cheese is melted and the filling is heated through.
Garnish with the remaining fresh parsley before serving. Enjoy these delicious stuffed mushrooms hot from the oven!
Recipe notes
For best results, select portobello mushrooms that are firm and have intact caps. You can substitute the walnuts with pecans or almonds for different texture. These mushrooms can be made ahead and refrigerated for up to 24 hours before baking - just add 5-10 minutes to the final baking time.
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