High Protein Grilled Portobello Mushrooms
Elevate your grilling game with these High Protein Grilled Portobello Mushrooms—an irresistible vegan recipe bursting with flavor and nutrition. Perfect for a satisfying meal, these meaty mushroom caps are marinated in a savory blend of olive oil, soy sauce, balsamic vinegar, and lemon juice before being stuffed with a hearty mix of protein-packed tofu, fluffy quinoa, fresh spinach, cherry tomatoes, and a hint of garlic and basil. Grilled to perfection, the mushrooms develop a smoky char while the filling becomes warm and flavorful, creating a balanced dish that’s as wholesome as it is delicious. Ready in under 50 minutes, this recipe makes an ideal high-protein plant-based option for lunch, dinner, or even meal prep. Garnished with fresh basil, these stuffed mushrooms are a crowd-pleaser that’s both elegant and easy to prepare. Perfect for vegan grilling enthusiasts seeking nutritious grilled recipes!
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Recipe Information
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
Instructions
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.
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.
In a medium saucepan, cook the quinoa according to the package instructions and set aside to cool.
While the quinoa is cooking, mince the garlic cloves and chop the spinach, basil, and cherry tomatoes into small pieces.
In a small bowl, whisk together olive oil, soy sauce, balsamic vinegar, lemon juice, salt, and pepper to create a marinade.
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.
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.
Preheat your grill or grill pan over medium-high heat.
Remove the mushrooms from the marinade and place them on the grill, gill-side down. Cook for about 5 minutes until slightly charred.
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.
Remove from the grill and let them sit for a few minutes before serving.
Serve the grilled portobello mushrooms warm, garnished with extra basil leaves if desired.
Nutrition Facts
Calories |
1067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3129 mg | 136% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 15.1 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1546 mg | 119% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3228 mg | 69% | |
*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.
