Easy Stuffed Vegan Mushrooms

Stuffed with quinoa and loads of veggies, these Easy Stuffed Vegan Mushrooms make a filling main course. This healthy vegan dish is easy and quick to make and can be easily customized to your taste.

Vegan stuffed portobello mushrooms on a plate close up

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When you think of stuffed mushrooms, you likely think of a cheese-stuffed appetizer. Today we’re not going for cheesy or appetizer but instead a filling, healthy main course with these vegan stuffed portobello mushrooms.

There’s loads of veggies in the filling, from zucchini to corn, bell peppers, and lots of spinach, plus quinoa for protein. The veggie-packed warm filling goes amazingly well with the juicy portobello mushrooms. 

These spinach stuffed vegan mushrooms are quick and easy to make. The prep and cook time are both about 10 minutes, making this perfect for busy weeknights. Plus, you can easily customize the veggies to whatever you have on hand or prefer.

Ingredients for vegan stuffed mushrooms

Ingredients & Substitutions

  • Portobellos – Be sure to choose mushrooms that are similar in size, so they all bake evenly. You’ll want large portobellos for this recipe, so that there is plenty of room for the filling.
  • Olive oil – Used for sauteeing the vegetables. 
  • Zucchini – adds a little crunch and texture as well as overall goodness.
  • Yellow onion – Yellow onion has a sweeter flavour, which is better for this dish. 
  • Fresh spinach – 3 cups of spinach may seem like a lot but spinach wilts as it cooks so it’s the perfect amount for these spinach stuffed mushrooms.
  • Garlic – Garlic cloves add flavour to the mushrooms and pretty much any dinner dish on earth.
  • Quinoa – Quinoa adds the protein to turn these mushrooms into a filling main course.
  • Corn – Both canned and frozen corn will work.
  • Red bell pepper – Red, yellow or orange bell peppers have a sweeter flavour than green, so I recommend using them for this recipe. You could also add in a bit of diced jalapeno for a little kick.
  • Herbs – Dried oregano, smoked paprika, and salt give flavour to the filling. You can easily switch these out to your favourite herbs, like basil, parsley, rosemary, or thyme. 

How to Make Vegan Stuffed Mushrooms

Chop both the onion and red bell pepper into small pieces. Then sauté in a heated skillet with olive oil, until tender. Add in the garlic and continue cooking until fragrant.

Red pepper and onion in a pan

Chop the zucchini into small cubes and sauté until soft. Then add in the corn kernels and fresh spinach. Sauté for an additional two minutes, until the spinach is just starting to wilt.

Remove the pan from heat. Add in the cooked quinoa, herbs, and salt. Stir to combine and set aside. 

Cooked quinoa being put in a pan of veggies.

Remove the portobello stalks and place them face-down on a baking tray. Bake for 3-5 minutes, until slightly softened. As soon as they begin to release juice, take them out of the oven. If you are using medium to small portobello mushrooms, you can skip this step. 

Portobello mushroom caps on a baking sheet.

Turn them right side up and divide the filling between the eight portobellos. Return to the oven for another 5 minutes, until fork-tender. 

You can also top them with some vegan cheese if you wish at this point.

Stuffed vegan mushrooms on a baking sheet

How to Clean Mushrooms

To clean the mushrooms, wipe them down with a damp paper towel. Do not submerge them in water, as they will absorb it and it can make them mushy.

Then gently pop the stem out of the mushrooms. Save them for later to make soup with our use in rice dishes or chop them up and add them to the pan at the same time you add in the zucchini to cook.

Use a spoon to scrape out the gills from the inside cap of the portabello mushroom. This step is totally optional but I find sometimes that the gills, as they are called, can get mushy so I often take them out.

Stuffed portobello mushrooms made vegan on a platter.

Other Stuffed vegan Mushroom Filling Ideas:

  • Chopped portobello stems (add these with the zucchini)
  • Diced carrot
  • A sprinkle of nutritional yeast for the cheesy texture
  • Vegan shredded cheese
  • Chopped walnuts
  • Bread crumbs

Can I Make These As An Appetizer?

Yes, you can make a smaller version of these vegan stuffed mushrooms to serve as an appetizer. Cremini mushrooms are essentially small portobello mushrooms and are the perfect size to serve as an appetizer. 

As an appetizer, you may want to omit the quinoa and add in some bread crumbs or nutritional yeast, so guests aren’t filling up on the appetizer. 

If you aren’t vegan you may like this Sausage and Blue Cheese Stuffed Mushroom Cap recipe or at least this will show you what the appetizer version would look like.

Vegan stuffed portobello mushrooms on a plate.

How to Store

These vegetable stuffed vegan portobello mushrooms are best enjoyed immediately. However, if you do have leftovers, store them in an airtight container for up to 2 days. Reheat in the oven, keeping in mind that the mushrooms will continue to soften as they cook. 

I don’t recommend freezing this recipe.

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Vegan stuffed portobello mushrooms on a plate close up

Easy Vegan Stuffed Mushrooms

Alisa Infanti | The Delicious Spoon
Stuffed with quinoa and loads of veggies, these Easy Stuffed Vegan Mushrooms make a filling main course.
4.67 from 3 votes
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Dinner, Lunch
Cuisine 21 Day Fix, North American, vegan
Servings 8 servings
Calories 92 kcal


  • 8 large portobello mushrooms
  • 2 tbsp olive oil
  • 1 small red bell pepper chopped
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 1 zucchini rough chopped
  • 1 cup fresh spinach chopped
  • ½ cup corn kernals canned or frozen
  • ½ cup cooked quinoa
  • ½ tsp dried oregano
  • ½ tsp smoked paprika
  • ½ tsp salt


  • Chop the onion and the red bell pepper into small pieces. Heat the olive oil in a skillet and sauté onion and pepper until tender. Add garlic and sauté for a minute until fragrant.
  • Add zucchini chopped into small cubes and sauté until soft.
  • Add corn kernels, fresh spinach and sauté for 2 minutes cook the spinach through.
  • Remove from heat, add cooked quinoa, smoked paprika, dried oregano and salt. Stir to combine. Set aside.
  • Remove portobello’s stalks, and place them down-side into a baking tray. Bake them for 3-5 minutes, to slightly often at 375F. Be careful, when they begin to release juice, take them out of the oven, the time will vary due to the size of each portobello. At this point, you are looking to soften the mushrooms. Once tender, remove them from the oven.
  • After turning them up, divide the filling into the eight portobellos. Place them back in the oven for another 5 minutes or until fork-tender.


Serving: 1servingCalories: 92kcalCarbohydrates: 11gProtein: 4.1gFat: 4.3gSaturated Fat: 0.6gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 2.6gTrans Fat: 0gCholesterol: 0mgSodium: 160mgPotassium: 491mgFiber: 3.1gSugar: 3.3gVitamin A: 745IUVitamin C: 14.7mgCalcium: 16mgIron: 0.8mg


Use the portobello’s stalks as part of the filling if desired, you should add it together with the zucchini.
If using medium to small portobellos, you won’t need to cook them down-side first or they will significantly reduce, that step is necessary with large mushrooms.
Storage: Store in an airtight container for up to 2 days and reheat in the oven.
Please Note:

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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