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–+ servings

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
Cook Time 25 minutes
Total Time 40 minutes
Course Sides
Servings 4
Calories 160 kcal

Equipment

Ingredients
  

  • 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
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