Name: Vegetarian Stuffed Portobello Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup dry quinoa (rinsed well); 8 large portobello mushrooms; 1 cup low-sodium vegetable broth; 2 tablespoons extra virgin olive oil; 1 small yellow onion (diced); 1 small red bell pepper (diced); 4 cloves garlic (minced); 1 cup frozen corn kernels; 1 medium zucchini (cubed into ½-inch cubes); 1 cup fresh spinach (packed); 1 teaspoon dried oregano; 1 teaspoon smoked paprika; Kosher salt (to taste)

If you’re on the lookout for a delightful and nutritious dish that brings together earthy flavors and vibrant colors, look no further than Vegetarian Stuffed Portobello Mushrooms. These hearty mushrooms serve as the perfect vessel for a medley of vegetables and wholesome quinoa, making for a satisfying meal that’s great for weeknight dinners or entertaining guests. With their rich umami flavor and meaty texture, portobello mushrooms are a fantastic choice for vegetarian cooking, and when stuffed with a savory filling, they become a dish that even meat lovers will crave.

Why This Recipe is a Keeper

This recipe is not only a feast for the eyes but also a wholesome option that packs a punch. Here are a few reasons why it deserves a spot in your recipe rotation:

Healthy and Nutritious: Packed with vegetables and protein-rich quinoa, this dish is a powerhouse of nutrients.
Quick to Prepare: With just a few simple steps, you can have a delicious meal ready in under an hour.
Versatile: Customize the filling to suit your taste preferences or what you have on hand.
Impressive Presentation: Stuffed portobellos look beautiful on a plate, making them perfect for dinner parties or special occasions.

What Goes Into Vegetarian Stuffed Portobello Mushrooms

Creating this scrumptious dish requires a handful of fresh ingredients and pantry staples. Here’s what you’ll need:

1 cup dry quinoa, rinsed well
8 large portobellos
1 cup low-sodium vegetable broth
2 tablespoons extra virgin olive oil
1 small yellow onion, diced
1 small red bell pepper, diced
4 cloves garlic, minced
1 cup frozen corn kernels
1 medium zucchini, cubed into ½-inch cubes
1 cup fresh spinach, packed
1 teaspoon dried oregano
1 teaspoon smoked paprika
Kosher salt, to taste

Cook’s Kit

Before diving into the cooking process, make sure you have the following essentials ready:

Medium saucepan: For cooking the quinoa.
Skillet: For sautéing the vegetables.
Baking dish: To hold the stuffed mushrooms while they bake.
Mixing spoon: To combine your filling ingredients.
Knife and cutting board: For chopping vegetables.

The Method for Vegetarian Stuffed Portobello Mushrooms

Now, let’s get to the fun part—preparing the Vegetarian Stuffed Portobello Mushrooms! Follow these steps for a mouthwatering dish.

Step 1: Cook the Quinoa

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. Remove from heat and set aside.

Step 2: Preheat the Oven

While the quinoa cooks, preheat your oven to 375°F (190°C). This will ensure that your stuffed mushrooms cook evenly and become perfectly tender.

Step 3: Prepare the Mushrooms

Carefully remove the stems from the portobello mushrooms and scoop out the gills using a spoon. This will create enough space for the delicious filling. Brush the caps with a little olive oil and place them, gill side up, in a baking dish.

Step 4: Sauté the Vegetables

In a large skillet, heat the remaining olive oil over medium heat. Add the diced onion and red bell pepper, sautéing until softened, about 4-5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Step 5: Add the Remaining Ingredients

To the skillet, add the frozen corn, cubed zucchini, and fresh spinach. Cook until the spinach wilts and the zucchini is tender, about 3-4 minutes. Mix in the cooked quinoa, dried oregano, smoked paprika, and season with kosher salt to taste. Stir until everything is well combined.

Step 6: Stuff the Mushrooms

Spoon the quinoa and vegetable mixture into each portobello cap, filling them generously. Pack the filling slightly to ensure they hold together during baking.

Step 7: Bake

Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown. The aroma wafting through your kitchen will be irresistible!

Step 8: Serve and Enjoy

Once baked, remove the stuffed portobellos from the oven, allow them to cool for a few minutes, and serve warm. These mushrooms make a lovely centerpiece, bursting with flavor and color.

Ingredient Flex Options

Feel free to play with the ingredients based on your preferences or what you have in your pantry:

Grains: Substitute quinoa with brown rice, farro, or couscous.
Vegetables: Use whatever veggies you have on hand—kale, eggplant, or even diced tomatoes work great!
Cheese: Add crumbled feta or shredded mozzarella for extra creaminess.
Herbs: Fresh herbs like parsley or basil can add a bright note to the dish.

Recipe Notes & Chef’s Commentary

These Vegetarian Stuffed Portobello Mushrooms are not just a recipe; they are a canvas for creativity. The earthy flavor of the portobellos pairs beautifully with the savory filling, creating a dish that’s both comforting and satisfying. Feel free to experiment with different spices or even add some heat with crushed red pepper flakes if you enjoy a kick!

This dish is perfect for meal prep; simply make the filling in advance and stuff the mushrooms right before baking.
For an added crunch, consider garnishing with crushed nuts or seeds before serving.

How to Store & Reheat

If you have leftovers (which is a rarity!), here’s how to store and reheat them:

Storage: Place cooled stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place the mushrooms in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through.

Quick Q&A

Can I make these ahead of time?

Yes! You can prepare the filling a day in advance and stuff the mushrooms just before baking them.

Can I freeze stuffed portobello mushrooms?

Yes, you can freeze the stuffed mushrooms before baking. Just thaw them in the refrigerator overnight and bake as directed the next day.

What can I serve with stuffed portobello mushrooms?

They pair wonderfully with a side salad or some roasted vegetables for a complete meal.

Are there any substitutes for quinoa in this recipe?

Absolutely! You can use any grain you prefer, such as bulgur wheat, rice, or even lentils for a different texture.

Let’s Eat

Now that you have all the tips and tricks, it’s time to gather your ingredients and make these Vegetarian Stuffed Portobello Mushrooms! This dish is not only delicious but also a beautiful way to enjoy a variety of vegetables and protein. Whether you’re serving it at a dinner party or enjoying it as a wholesome weeknight meal, it’s sure to be a hit. Enjoy every bite of this hearty and flavorful dish!