Savory Quinoa Stuffed Portobello Mushrooms

These Savory Quinoa Stuffed Portobello Mushrooms make an elegant and nutritious appetizer.  Filled with a tasty mixture of quinoa, spinach, and herbs, these stuffed mushrooms are gluten-free, dairy-free, and oil-free, perfect for those following a plant forward diet. They’re simple to make but impressive in presentation, ideal for holiday gatherings.
For a complete Holiday spread, pair these stuffed mushrooms with our Cinnamon-Spiced Pear and Pomegranate Salad or Pumpkin Risotto to impress your guests.

Savory Quinoa Stuffed Portobello Mushrooms

Carlisa Krenek

Delicious Savory Quinoa Stuffed Portobello Mushrooms, perfect as a gluten-free, side for the Holidays. Try this easy recipe filled with quinoa, spinach, and herbs.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Sides

Servings 4

Calories 160 kcal

Equipment

• Baking Sheet

Ingredients

  

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• 4 large portobello mushrooms stems removed
• 1 cup cooked quinoa
• 2 cups fresh spinach chopped
• ¼ cup nutritional yeast optional
• Salt and pepper to taste

Instructions

 

• Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• In a bowl, mix the cooked quinoa, chopped spinach, nutritional yeast (if using), salt, and pepper.
• Fill each portobello mushroom cap with the quinoa mixture.
• Bake for about 20–25 minutes until the mushrooms are tender.

Notes

Notes:

Add Nuts: Include chopped walnuts or pine nuts in the filling for added crunch and texture.

 Serve Warm: These stuffed mushrooms are best served immediately after baking for optimal flavor.

Make Ahead: Prepare the filling in advance and stuff the mushrooms just before baking to save time on busy days.

Nutrition

Serving: 1mushroomCalories: 160kcalCarbohydrates: 30gProtein: 6gFat: 5g

Keyword Gluten-Free Vegan Recipes, Healthy Thanksgiving Dinner, Plant Based Side Dishes, Portobello Mushrooms Recipes, Quinoa and Mushrooms

Tried this recipe?Let us know how it was!

Here are some time-saving tips for making Savory Quinoa Stuffed Portobello Mushrooms:
1. Use Pre-Cooked Quinoa: Buy pre-cooked quinoa from the store or cook a large batch in advance and store it in the fridge. This way, you can simply mix it with the other ingredients when you’re ready to cook.

2. Prep Mushrooms Ahead: Remove the stems and clean the portobello mushrooms the day before. Store them in an airtight container in the fridge to have them ready for stuffing.

3. Pre-Chop Spinach: Chop the spinach in advance or use pre-washed, pre-chopped spinach to save time.

4. Make the Filling in Advance: Mix all the filling ingredients ahead of time, and store them in the fridge. When you’re ready to bake, just fill the mushrooms and pop them in the oven.

5. Batch Bake: If you’re making these for a gathering, prepare multiple batches and bake them all at once. They keep well in the fridge for up to 3 days and can be reheated easily.

6. Skip Nutritional Yeast: If you’re short on time or ingredients, skip the nutritional yeast. The dish will still be flavorful without it!

7. Line the Baking Sheet: Use parchment paper or a silicone baking mat to make cleanup faster and prevent sticking.

These tips will help streamline the process, making it easy to prepare this flavorful dish in minimal time!