Vegan Stuffed Portobello Mushrooms

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
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If you're on the hunt for a dish that's hearty, healthy, and oh-so-satisfying, these Vegan Stuffed Portobello Mushrooms are just the ticket. They're packed with flavor and perfect for a cozy dinner or a show-stopping appetizer at your next gathering. Let's dive in!

Ingredients for Vegan Stuffed Portobello Mushrooms

The star of the show is, of course, the portobello mushrooms. These large, meaty caps serve as a perfect vessel for the stuffing, bringing a rich, earthy flavor. We then have quinoa, which adds a nutty taste and a protein punch, making the dish filling and nutritious. Sun-dried tomatoes introduce a concentrated, tangy sweetness that complements the other flavors beautifully. For freshness, basil and parsley are key, adding a burst of herby goodness. Olive oil helps meld everything together and adds a touch of richness, while garlic provides a savory depth. Finally, a splash of balsamic vinegar enhances the flavors with its sweet acidity, and a sprinkle of salt and pepper ties it all together.

Tips & Tricks

  • For extra flavor, marinate the mushrooms in balsamic vinegar and olive oil for 15 minutes before stuffing.
  • If you’re short on time, use pre-cooked quinoa available at most grocery stores.
  • To prevent soggy mushrooms, don’t overfill them. A little space at the edges helps them cook evenly.

Serving Suggestions

These stuffed mushrooms are versatile. Serve them as a main dish alongside a fresh green salad with a light vinaigrette. For a heartier meal, consider pairing them with roasted vegetables or a creamy vegan risotto. They also make for a fantastic appetizer, perfect for sharing at a dinner party.

Frequently Asked Questions

Can I use a different grain instead of quinoa?
Absolutely! Couscous, bulgur, or even rice can work well here, though cooking times may vary.
How do I store leftovers?
Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Are there any nut-free variations?
Sure! This recipe is already nut-free, but always check packaged ingredients like sun-dried tomatoes for potential cross-contamination.

Vegan Stuffed Portobello Mushrooms Recipe Walkthrough

To kick things off, preheat your oven to 375°F (190°C). This way, it’ll be at the perfect temperature by the time your mushrooms are ready to go in. While that's warming up, give the portobello mushrooms a good clean. Use a damp cloth to wipe them down and gently remove the stems. Once cleaned, place them gill-side up on a baking sheet.

In a mixing bowl, combine your cooked quinoa with the chopped sun-dried tomatoes, fresh basil, and parsley. Pour in the olive oil and add the minced garlic, giving everything a good mix. A splash of balsamic vinegar goes in next — it’s the secret ingredient that really brings out the flavors. Season with salt and pepper to taste, and give it another stir.

Now, take your flavorful quinoa mixture and spoon it into each mushroom cap. Don’t be afraid to press it down gently; you want a nice, compact filling. Pop the baking sheet into your preheated oven and let the mushrooms roast for about 25-30 minutes. You’re looking for tender mushrooms with a golden top.

Once done, allow them to cool slightly before serving. This brief rest allows the flavors to settle and makes them easier to handle.

Why You'll Love This Recipe

  • Rich in flavor with a delightful balance of herbs and sun-dried tomatoes.
  • Packed with protein and nutrients thanks to quinoa.
  • Easy to make, yet impressive enough for guests.
  • Completely plant-based and gluten-free, catering to diverse dietary needs.

Ingredients

4 large portobello mushrooms
1 cup cooked quinoa
1/3 cup sun-dried tomatoes, chopped
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
1 tablespoon balsamic vinegar

Step-by-step Instructions

1. Preheat the oven to 375°F (190°C).
2. Clean the portobello mushrooms and remove the stems. Place them on a baking sheet.
3. In a bowl, combine the cooked quinoa, sun-dried tomatoes, basil, parsley, olive oil, garlic, balsamic vinegar, salt, and pepper.
4. Stuff each mushroom cap with the quinoa mixture, pressing gently to compact the filling.
5. Roast the stuffed mushrooms in the preheated oven for 25-30 minutes, until the mushrooms are tender and the tops are golden.
6. Remove from oven and let cool slightly before serving.

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