Vegan Stuffed Portabella Mushrooms
Elevate your plant-based mealtime with these flavorful vegan stuffed portabella mushrooms! Filled with a hearty quinoa mixture enhanced with sautéed garlic, onions, spinach, and sun-dried tomatoes, this dish strikes the perfect balance between wholesome and indulgent. A hint of nutritional yeast adds a cheesy depth, while breadcrumbs create a satisfying, crunchy finish. Baked to perfection, these tender mushroom caps are a gluten-free-friendly option for dinner parties, weeknight meals, or holiday gatherings. Ready in just 45 minutes, these stuffed mushrooms are as easy to make as they are delicious. Serve them as a stunning main dish or a hearty appetizer, garnished with fresh parsley for an elegant touch.
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Recipe Information
Ingredients
- 4 large Portabella mushroom caps
- 0.5 cups Quinoa
- 1 cups Vegetable broth
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 0.5 medium Yellow onion, diced
- 2 cups Spinach, chopped
- 0.25 cups Sun-dried tomatoes, chopped
- 2 tablespoons Nutritional yeast
- 0.5 cups Breadcrumbs (use gluten-free if needed)
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Using a spoon, gently remove the stems and gills from the portabella mushroom caps. Set them aside.
Rinse the quinoa thoroughly under cold water. In a small saucepan, combine the quinoa with the vegetable broth and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, cooking for 3-4 minutes until softened.
Stir in the chopped spinach and sun-dried tomatoes. Cook for an additional 2-3 minutes until the spinach is wilted.
Combine the cooked quinoa with the skillet mixture. Stir in the nutritional yeast, breadcrumbs, salt, and black pepper. Mix well to create the stuffing.
Brush the mushroom caps with the remaining 1 tablespoon of olive oil on both sides. Place them on the prepared baking sheet, gill-side up.
Spoon the quinoa stuffing mixture evenly into each mushroom cap, pressing gently to pack the filling.
Bake in the preheated oven for 20 minutes, or until the mushrooms are tender and the filling is golden on top.
Remove from the oven and let cool for 5 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
1115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3118 mg | 136% | |
| Total Carbohydrate | 149.5 g | 54% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 26.3 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 296 mg | 23% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3996 mg | 85% | |
*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.
