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.
- 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)
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Clean the portobello mushrooms by gently wiping the caps with a damp cloth. Remove the stems and set them aside.
- 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.
- Add the chopped bell pepper to the skillet and continue sautéing for another 2-3 minutes until the pepper softens.
- 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.
- 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.
- 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.
- Optional: If desired, top the stuffed mushrooms with fresh herbs or vegan cheese.
- 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.
- Remove the mushrooms from the oven and let them cool slightly before serving.