Quinoa Stuffed Portobello Mushrooms
The best quinoa stuffed portobello mushrooms. This plant based recipe is quick, easy, and delicious!
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Quinoa Stuffed Portobello Mushrooms
Good morning everyone! Today, I am so excited to share a super simple and delicious plant based recipe with you all. Plus, it utilizes one of my favorite vegetables – portobello mushrooms. I know not everyone enjoys mushrooms, but I personally really love them. Portobello mushrooms are one of my favorite kinds. However, I also enjoy baby bella mushrooms and white button mushrooms a lot. Anyway, enough on that. Let’s go through some quick things to note for this recipe. Then, we will go over the list of ingredients you will need to make this quinoa stuffed portobello mushrooms recipe a smashing success!
How Do You Prepare Portobello Mushrooms?
There are a wide variety of ways in which you can prepare portobello mushrooms. I personally love to grill them up to make mushroom veggie burgers, sauté them in tofu scrambles, add them into soups and stews, and bake them in the oven. The method we will be using today is the oven baked method. In order to get the portobello mushrooms ready to bake, I first removed them from the package they came in, washed them thoroughly, and dried them off. Then, I removed the stems so that they would be easier to stuff with the quinoa mixture. After you have completed these steps, you simply stuff the portobello mushrooms with the quinoa filling, bake them until soft, add some vegan cheese, bake them a bit longer to let the cheese melt, and then let them cool off for a bit. Then, they are ready to enjoy! Now that we have covered some quick things to note, let’s go through all of the ingredients you will need to make this recipe.
Quinoa Stuffed Portobello Mushrooms – Ingredients
- Portobello Mushrooms – The first ingredient you will need for this recipe is, of course, the portobello mushroomsMy portobello mushrooms came in a pack of three, so that is how many I am using for this recipe. Depending on the size of your mushrooms, you might have enough filling to stuff up to six portobello mushrooms. Or, if you need to serve more people, you can always double the recipe!
- Yellow Onion – The yellow onion adds flavor, crunch, and nutrients to this recipe. I absolutely love yellow onion, so I use it in many of my savory recipes. The yellow onion pairs perfectly with the other quinoa filling ingredients used in this recipe.
- Celery – The celery adds a nice crunch to the quinoa filling. While celery is definitely not my favorite vegetable, I do enjoy it in certain recipes, including these stuffed portobello mushrooms.
- Quinoa – The quinoa is another essential ingredient you will need for this recipe. It is one of my favorite grains, and it makes up the bulk of the filling for these mushrooms. I love the fluffy texture that it achieves through the cooking process. I used tri-color quinoa for this recipe, but you can use any kind you prefer or have on hand.
- Fresh Garlic – Fresh garlic is yet another filling ingredient that adds a ton of flavor to these stuffed portobello mushrooms.
- Nutritional Yeast Seasoning – The nutritional yeast seasoning adds a subtle nutty/cheesy flavor to this recipe, as well as a source of vitamin B12.
- Black Pepper – The black pepper adds a little flavor and spice to this recipe, and it tastes amazing paired with the other filling ingredients.
- Dried Parsley – Again, this spice combines well with all of the other flavors present in the filling for this stuffed portobello mushrooms recipe.
- Salt – The salt will be added to taste for even more flavor.
- Vegan Cheddar Cheese Shreds – I used vegan cheddar cheese shreds to top the mushrooms off with for added flavor and texture. I used the Simple Truth brand vegan cheese shreds, which I found at my local Kroger grocery store. However, you can use whichever brand you enjoy most.
- Water – The water is needed in order to cook the quinoa and ensure that it turns out nice and fluffy.
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Quinoa Stuffed Portobello Mushrooms
Ingredients
- 6 large portobello mushrooms (with stems removed)
- 1/2 cup yellow onion (finely chopped)
- 1/2 cup celery (finely chopped)
- 1/4 cup quinoa (I used tri-color quinoa)
- 1 clove garlic (minced)
- 1/2 tsp nutritional yeast seasoning
- 1/4 tsp dried parsley
- 1/4 tsp black pepper
- salt to taste (optional)
- 2 tbsp vegan cheddar cheese shreds (I used Simple Truth brand)
- 1/2 cup water
Instructions
- Add the quinoa and water to a pot.
- Bring the quinoa to a boil on the stovetop.
- Reduce the heat to low and simmer the quinoa, covered, until it is fluffy and has absorbed all the liquid (it will take about 15 minutes).
- Preheat the oven to 350° F.
- In a large mixing bowl, combine the cooked quinoa, yellow onion, celery, garlic, nutritional yeast seasoning, salt, pepper, and dried parsley.
- Place the portobello mushrooms face up on a parchment lined baking sheet.
- Stuff the mushrooms with the quinoa filling mixture.
- Bake the mushrooms in the oven until soft, about 16 – 18 minutes.
- Sprinkle the top of each stuffed mushroom with the vegan cheese shreds.
- Bake the mushrooms for a few more minutes to allow the cheese to melt.
- Dig in and enjoy your stuffed mushrooms!
Notes
I hope you all enjoy this quick, easy, and simple stuffed portobello mushrooms recipe. Not only is it incredibly tasty, but it is also packed with veggies and nutrients. It truly is the perfect hot and fresh recipe to make during the chilly fall and winter months. I can’t wait for you all to try it out! As always, I will be back with another recipe soon. So, make sure to stay tuned.
-Alyssa 🙂
