Description
Stuffed portobello mushrooms filled with quinoa and mixed vegetables, creating a satisfying and healthy dish perfect for any occasion.
Ingredients
Scale
- 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 the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean the portobello caps with a damp cloth and scrape out the gills if desired.
- Brush each mushroom cap with olive oil and sprinkle with salt.
- Heat a skillet and add olive oil, then sauté the diced onion for 2–3 minutes until translucent.
- Add minced garlic and cook for another 30–45 seconds.
- Add diced carrot, zucchini, and bell pepper to the skillet; cook for 5–7 minutes until tender.
- Stir in thyme and season with salt and pepper.
- Remove from heat and mix in the cooked quinoa; adjust seasoning as needed.
- Spoon the quinoa-veggie mixture into each mushroom cap and sprinkle with breadcrumbs if using.
- Bake for 20–25 minutes until mushrooms are tender and filling is golden.
- Garnish with fresh herbs and serve warm.
Notes
These stuffed mushrooms can be made ahead and stored in the refrigerator for 3–4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 300
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: stuffed mushrooms, quinoa, vegetarian recipe, healthy dinner