Vegan Stuffed Portobello Mushrooms
Elevate your dinner game with these mouthwatering vegan stuffed portobello mushrooms! This hearty recipe transforms meaty mushroom caps into savory vessels for a nutritious, flavor-packed filling made with quinoa, wilted spinach, juicy cherry tomatoes, and a hit of cheesy flavor from nutritional yeast. Topped with golden breadcrumbs and gooey vegan mozzarella, then baked to perfection, these stuffed mushrooms are a healthy, gluten-free-friendly delight that even non-vegans will adore. With minimal prep time and a vibrant parsley garnish for a pop of color, this dish is perfect for impressing guests, serving as an elegant appetizer, or enjoying as a satisfying main course.
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
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.
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.
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.
Fill each mushroom cap with the quinoa-spinach mixture, firmly packing it down and mounding it slightly over the top of each cap.
Sprinkle the stuffed mushrooms evenly with the remaining bread crumbs, followed by the shredded vegan mozzarella cheese.
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.
Remove from the oven and allow to cool for 5 minutes. Garnish with fresh chopped parsley and serve warm. Enjoy!
Nutrition Facts
Calories |
1779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.9 g | 108% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3839 mg | 167% | |
| Total Carbohydrate | 178.9 g | 65% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 23.7 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1502 mg | 116% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3630 mg | 77% | |
*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.
