Vegan Portobello Mushroom Recipe

Elevate your culinary repertoire with this delectable Vegan Stuffed Portobello Mushrooms recipe. Portobello mushrooms, known for their meaty texture and rich flavor, provide the perfect canvas for a variety of fillings. This vegan version features a delicious combination of plant-based ingredients, creating a satisfying and savory dish that can be enjoyed as an appetizer or a main course. Whether you’re a vegan or simply looking to incorporate more plant-based meals into your diet, these stuffed portobello mushrooms are sure to impress. Here’s a step-by-step guide to creating this mouthwatering vegan dish.

Servings: This recipe makes approximately 4 servings.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 medium bell pepper, finely chopped
• ONE cup cooked quinoa or another grain of your choice
• 1 cup fresh spinach, chopped
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup nutritional yeast
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Optional toppings: Fresh herbs (parsley, basil), vegan cheese (grated or sliced)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Clean the portobello mushrooms by gently wiping the caps with a damp cloth. Remove the stems and set them aside.
3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent.
4. Add the chopped bell pepper to the skillet and continue sautéing for another 2-3 minutes until the pepper softens.
5. In a bowl, combine the cooked quinoa, sautéed vegetables, chopped spinach, sun-dried tomatoes, nutritional yeast, dried thyme, dried oregano, salt, and pepper. Mix well to incorporate all the ingredients.
6. Brush the portobello mushroom caps with the remaining 1 tablespoon of olive oil on both sides. Place them on the prepared baking sheet, gill side up.
7. Spoon the quinoa and vegetable mixture into each mushroom cap, dividing it equally among them. Press the filling gently to ensure it’s packed in.
8. Optional: If desired, top the stuffed mushrooms with fresh herbs or vegan cheese.
9. Bake the stuffed portobello mushrooms in the preheated oven for approximately 20-25 minutes, or until the mushrooms are tender and the filling is heated through.
10. Remove the mushrooms from the oven and let them cool slightly before serving.