Description
Savory and satisfying, these Quinoa & Veggie Stuffed Portobello Mushrooms are packed with protein-rich quinoa, colorful sautéed vegetables, and fresh herbs, all baked to perfection in meaty mushroom caps. A perfect vegetarian main or hearty side dish.
Ingredients
4 large portobello mushroom caps, stems and gills removed
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
1 medium carrot, diced
1 small zucchini, diced
1 small bell pepper (red or yellow), diced
1 cup cooked quinoa
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons breadcrumbs or vegan Parmesan (optional)
Fresh herbs for garnish
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Clean mushroom caps and gently remove stems and gills.
Brush mushrooms lightly with olive oil and place them on the prepared baking sheet.
In a skillet over medium heat, sauté onion in olive oil for 2–3 minutes.
Add garlic, carrot, zucchini, and bell pepper. Cook for 5–7 minutes until vegetables are tender.
Stir in cooked quinoa, thyme, salt, and pepper. Mix well and remove from heat.
Spoon the quinoa-veggie mixture into each mushroom cap, pressing gently to fill.
Sprinkle with breadcrumbs or vegan Parmesan if using.
Bake for 20–25 minutes until mushrooms are tender and the tops are golden.
Garnish with fresh herbs and serve warm.
Notes
You can prep the filling in advance and store it in the fridge for up to 2 days. Customize the veggies based on seasonal produce or what you have on hand. To make it gluten-free, use GF breadcrumbs or crushed nuts.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Cuisine: Vegetarian
Keywords: stuffed mushrooms, quinoa stuffed mushrooms, portobello mushrooms, vegan stuffed mushrooms, gluten-free stuffed mushrooms, vegetable stuffed mushrooms