Easy Stuffed Portobello Mushrooms (Vegan, MedDiet)

These Easy Stuffed Portobello Mushrooms are a delicious alternative to the usual appetizer or meal idea.

Made with colorful vegetables including spinach, zucchini, and corn, these vegan stuffed mushrooms are savory and full of healthy goodness.

What are Stuffed Portobello Mushrooms?

Stuffed Portobello Mushrooms are hollowed out large mushroom caps that are filled with vegan diet friendly ingredients such as chopped vegetables.

I like that these mushrooms are perfect as an appetizer, side, or main dish.

Have you tried my Simple Mushroom Ramen Bowl recipe?

That easy ramen bowl recipe features ramen noodles topped with a simple homemade mushroom broth, and then served with tasty topping such as bok choy, edamame, and chopped green onions. Both this recipe for stuffed portobello mushrooms and that recipe for ramen are delicious recipes that can be made with mushrooms..

Make this recipe even better tasting by using a good seasoning blend. You can find a selection of seasoning blends here.

Why we love stuffed mushrooms.

Portobello mushrooms are the perfect home for stuffing ingredients into. The veggie-packed warm filling goes amazingly well with the portobello mushrooms.

Here is what else we like about this recipe.

• It takes about a half hour to make this recipe.
• Personalizing this recipe is as easy as swapping out vegetables or adding some vegan cheese on top.
• Slice these stuffed mushrooms in half an serve them as an appetizer.
• Whole stuffed mushrooms make for a delicious meal idea.
• Leftovers taste great the next day after the ingredients have had time to meld together.
• This recipe is friendly to vegan, vegetarian, gluten free, and mediterranean diets.

Ingredients needed to make portobello mushrooms stuffed with vegetables.

• Portobello Mushrooms. Large mushrooms work best for a meal rather than appetizer.
• Olive Oil. Used for sautéing the vegetables.
• Garlic. Chopped into small pieces.
• Onion. Diced into small pieces.
• Zucchini. Your zucchini should be cleaned and then chopped into smaller pieces.
• Spinach. Use fresh spinach leaves that are packed.
• Quinoa Cooked quinoa that has been cooled. You can find pre-cooked quinoa here.
• Corn. Canned corn should be rinsed and drained.
• Red Bell Pepper. Chopped into smaller pieces.
• Seasonings such as oregano, paprika, and salt.

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Tips for making the best vegan stuffed portobello mushrooms.

To prepare the mushrooms, your can wipe off the dirt using a paper towel or clean kitchen towel. The remove the stems and use a small spoon to scoop out the gills.

More helpful tips for you.

1. You can use the steps from the mushrooms as part of the filling if desired. I would however, cut off the ends.
2. Medium sized portobello mushrooms can be used if you want to serve these as an appetizer.
3. We are roasting the mushroom caps before stuffing them in order to remove excess moisture. This is an important step that should not be skipped.
4. If you are using medium portobellos, you will not need to roast them down-side first as that step is necessary with large mushrooms.
5. When the stuffed mushrooms are placed into the oven for baking, keep an eye on them as they bake to prevent drying them out when overbaked.

How to make Easy Stuffed Portobello Mushrooms

Prep Time: 10 minutes .
Cook Time: 10 minutes .
Servings: 8 (large) stuffed portobellos .

1. Prepare. Start by preparing the ingredients as indicated.
2. Saute. Heat the olive oil in a large skillet over medium heat for one minute. Then add the garlic, onion, and zucchini to the skillet and saute for about two minutes until the garlic is fragrant and the zucchini has softened. You can then add the remaining stuffing ingredients, except for the cooked quinoa, and saute for another two minutes for the spinach to cook. Image 2.
3. Add the quinoa. Remove the skillet from the heat and stir in the quinoa and seasonings. The let the ingredients cool while you prepare the mushrooms.
4. Prepare the mushrooms. To remove moisture and soften the mushroom caps, place the mushrooms, gill sides up, on a rimmed baking sheet. Bake the mushrooms at 375F for four minutes or until slightly softened . You can use a clean paper towel to dab off any excess moisture.
5. Stuff and Bake. Carefully flip the mushrooms over and use a cookie scoop or spoon to scoop the filling into the mushrooms, spreading it out evenly. Then, return the mushrooms to the oven and bake until tender (about five minutes). Image 3.

Expert Tip 👉 Leftover stuffed mushrooms can be served on a bun as a sandwich.

How to store stuffed mushrooms.

Once your mushrooms have fully cooled, they can be stored in an airtight container. When properly stored they should keep for about three days when refrigerated.

You may also be interested in vegan recipes.

• Chipotle Corn Salsa Recipe (Vegan, MedDiet)
• Best Vegan Chocolate Cake Recipe
• Chipotle Aioli Sauce Recipe (Vegan)
• Homemade Vegan Trail Mix
• Vegan Cowboy Candy (candied jalapenos)
• Lemon Blueberry Cake For 2 (vegan, MedDiet)

Print the recipe for Easy Stuffed Portobello Mushrooms

Easy Stuffed Portobello Mushrooms , a delicious appetizer or meal recipe made with spinach, zucchini, and corn. Vegan, Mediterranean diet.

Please see recipe post for further details on this recipe.