Vegetarian Stuffed Portobello Mushrooms
Are you ready to elevate your veggie game? These Vegetarian Stuffed Portobello Mushrooms are the perfect dish for anyone looking to impress at their next gathering or simply enjoy a hearty meal at home. Not only are they packed with flavor, but they are also vibrant and visually stunning. With a delightful filling made from wholesome ingredients, these mushrooms are sure to be a hit at your dinner table.
Why It’s Crowd-Pleasing
The beauty of Vegetarian Stuffed Portobello Mushrooms lies in their versatility and universal appeal. Stuffed mushrooms are a classic dish that can satisfy both vegetarians and meat lovers alike. The earthy flavor of the portobello caps pairs wonderfully with the savory filling, creating a deliciously satisfying bite. Plus, they are easy to customize based on dietary preferences or what you have on hand. Whether you’re hosting a dinner party or making a cozy family meal, this recipe is sure to please a crowd.
What We’re Using
To whip up these delicious Vegetarian Stuffed Portobello Mushrooms, gather the following ingredients:
- 1 cup dry quinoa, rinsed well
- 8 large portobellos
- 1 cup low-sodium vegetable broth
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, diced
- 1 small red bell pepper, diced
- 4 cloves garlic, minced
- 1 cup frozen corn kernels
- 1 medium zucchini, cubed into ½-inch cubes
- 1 cup fresh spinach, packed
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Kosher salt, to taste
Must-Have Equipment
Before you dive into the cooking process, make sure you have the following kitchen essentials:
- Large pot – For cooking the quinoa.
- Skillet – To sauté the vegetables and combine the filling.
- Oven-safe baking dish – For roasting the stuffed mushrooms.
- Spoon – To scoop out the portobello gills.
Vegetarian Stuffed Portobello Mushrooms: Step-by-Step Guide
Let’s get cooking! Follow these simple steps to create your delicious Vegetarian Stuffed Portobello Mushrooms.
Step 1: Cook the Quinoa
In a large pot, combine the rinsed quinoa and vegetable broth. Bring it to a boil, then reduce to a simmer, cover, and let it cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
Step 2: Preheat the Oven
While the quinoa is cooking, preheat your oven to 375°F (190°C). This will ensure that your mushrooms roast perfectly.
Step 3: Prepare the Portobellos
Using a spoon, gently remove the stems and gills from the portobello mushrooms. Brush each cap with a bit of olive oil and sprinkle with salt. Place them in a baking dish, open side up, and set aside.
Step 4: Sauté the Vegetables
In a skillet, heat the extra virgin olive oil over medium heat. Add the diced onion and red bell pepper. Sauté for about 5 minutes until they begin to soften. Next, add the minced garlic, zucchini, and corn. Cook for an additional 3-4 minutes, stirring frequently.
Step 5: Combine the Filling
Once the vegetables are tender, stir in the fresh spinach, cooked quinoa, dried oregano, and smoked paprika. Season with kosher salt to taste. Mix everything together until well combined and the spinach wilts.
Step 6: Stuff the Mushrooms
Generously fill each portobello cap with the quinoa and vegetable mixture. Press down gently to compact the filling and ensure each mushroom is well-stuffed.
Step 7: Bake
Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes. This allows the flavors to meld together and the mushrooms to cook through. For an extra touch, remove the foil during the last 5 minutes of baking to slightly brown the tops.
Step 8: Serve and Enjoy
Once done, remove the stuffed mushrooms from the oven and let them cool for a few minutes. Serve warm, and enjoy the burst of flavors in every bite of your Vegetarian Stuffed Portobello Mushrooms!
Warm & Cool Weather Spins
These Vegetarian Stuffed Portobello Mushrooms can easily adapt to the seasons. Here are some ideas:
- Warm Weather Spin: Swap out the zucchini for diced cucumbers and add fresh herbs like basil for a refreshing twist.
- Cool Weather Spin: Incorporate roasted butternut squash for a heartier filling that’s perfect for fall.
- Herbaceous Variations: Experiment with fresh herbs, such as parsley or thyme, to enhance the flavor profile.
- Cheesy Delight: Sprinkle some vegan cheese on top before baking for an extra layer of creaminess.
Notes on Ingredients
When preparing your Vegetarian Stuffed Portobello Mushrooms, consider the following:
- Feel free to use any variety of quinoa, such as red or black, for a pop of color.
- If you don’t have fresh spinach, kale or arugula can be great substitutes.
- For added protein, toss in some canned beans, such as black beans or chickpeas, into the filling.
- This recipe can easily be doubled for larger gatherings or meal prep.
Best Ways to Store
If you have leftovers (which is unlikely because they’re so delicious!), here’s how to store them:
- Refrigeration: Store leftover stuffed mushrooms in an airtight container in the fridge for up to 3 days.
- Freezing: These mushrooms can be frozen before baking. Just wrap them tightly in plastic wrap and store in a freezer-safe container for up to 3 months. When ready to eat, thaw in the fridge overnight and bake as directed.
Ask the Chef
Can I use other types of mushrooms for stuffing?
Absolutely! While portobello mushrooms are ideal due to their size, you can use cremini or button mushrooms for a smaller bite-sized option. Just adjust the cooking time accordingly.
Are there any gluten-free options for this recipe?
This recipe is gluten-free as long as you use gluten-free vegetable broth and ensure that any additional ingredients, such as spices, are also gluten-free.
Can I prepare the stuffing ahead of time?
Yes! You can prepare the quinoa and vegetable filling a day in advance. Just store it in the refrigerator and stuff the mushrooms when you’re ready to bake.
What can I serve with these stuffed mushrooms?
These Vegetarian Stuffed Portobello Mushrooms pair wonderfully with a side salad, roasted vegetables, or even a creamy pasta dish for a complete meal.
The Last Word
In the world of vegetarian cooking, Vegetarian Stuffed Portobello Mushrooms stand out as a delightful dish that is both nourishing and indulgent. They provide an excellent way to enjoy a variety of vegetables and whole grains, all packed into a meaty mushroom cap. Whether you’re serving them at a gathering or enjoying a quiet dinner at home, they are sure to impress.
So, roll up your sleeves and get ready to create a stunning dish that will have everyone asking for your secret recipe! Your taste buds will thank you for this delicious adventure.
Vegetarian Stuffed Portobello Mushrooms
Ingredients
Equipment
Method
- In a large pot, combine the rinsed quinoa and vegetable broth. Bring it to a boil, then reduce to a simmer, cover, and let it cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
- While the quinoa is cooking, preheat your oven to 375°F (190°C).
- Using a spoon, gently remove the stems and gills from the portobello mushrooms. Brush each cap with a bit of olive oil and sprinkle with salt. Place them in a baking dish, open side up, and set aside.
- In a skillet, heat the extra virgin olive oil over medium heat. Add the diced onion and red bell pepper. Sauté for about 5 minutes until they begin to soften. Next, add the minced garlic, zucchini, and corn. Cook for an additional 3-4 minutes, stirring frequently.
- Once the vegetables are tender, stir in the fresh spinach, cooked quinoa, dried oregano, and smoked paprika. Season with kosher salt to taste. Mix everything together until well combined and the spinach wilts.
- Generously fill each portobello cap with the quinoa and vegetable mixture. Press down gently to compact the filling and ensure each mushroom is well-stuffed.
- Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes. Remove the foil during the last 5 minutes of baking to slightly brown the tops.
- Once done, remove the stuffed mushrooms from the oven and let them cool for a few minutes. Serve warm.
Notes
- Feel free to use any variety of quinoa, such as red or black, for a pop of color.
- If you don’t have fresh spinach, kale or arugula can be great substitutes.
- For added protein, toss in some canned beans, such as black beans or chickpeas, into the filling.
- This recipe can easily be doubled for larger gatherings or meal prep.
