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–+ servings
Stuffed Portobello Mushrooms

Savory Stuffed Portobello Mushrooms for a Healthy Dinner Delight

These Stuffed Portobello Mushrooms are a gluten-free and vegetarian option packed with flavor and nutrition.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 mushrooms
Course: Dinner
Cuisine: Vegetarian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mushrooms
  • 4 whole Portobello mushrooms Large caps to provide a meaty texture
For the Filling
  • 1 cup Cooked quinoa Can substitute with brown rice
  • 2 cups Chopped spinach Kale or Swiss chard can be used as alternatives
  • 1 cup Diced tomatoes Use fresh or drained canned tomatoes
  • 1 cup Grated mozzarella cheese Consider vegan cheese for a dairy-free version
  • 1/2 cup Grated Parmesan cheese Nutritional yeast can be used as a vegan substitute
  • 2 cloves Minced garlic Garlic powder can be used if fresh isn't available
  • 1 teaspoon Dried oregano Can substitute with Italian seasoning
  • 2 tablespoons Olive oil Avocado oil can be used as an alternative
  • 1 teaspoon Salt Adjust to your liking
  • 1 teaspoon Black pepper Adjust to your liking
  • 1/4 cup Fresh parsley Optional garnish, basil can be used as an alternative

Equipment

  • Oven
  • Mixing bowl
  • Baking Sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper.
  2. Gently wash the portobello mushrooms, pat them dry, remove the stems, and scrape out the gills.
  3. Drizzle olive oil on both sides of the mushroom caps, then sprinkle with salt and pepper.
  4. In a mixing bowl, combine cooked quinoa, chopped spinach, diced tomatoes, mozzarella cheese, Parmesan cheese, minced garlic, oregano, salt, and pepper. Fold until combined.
  5. Spoon the filling into each portobello cap, pressing down slightly to pack it in.
  6. Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, until the mushrooms are tender and the cheese is melted.
  7. Let the stuffed mushrooms rest for a few minutes, then garnish with fresh parsley before serving.

Nutrition

Serving: 1mushroomCalories: 200kcalCarbohydrates: 20gProtein: 10gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 300mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 120IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

These stuffed portobello mushrooms are best enjoyed warm, and you can store leftovers in an airtight container for up to 3 days.

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