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.”

- The Delicious Spoon


key ingredient:


– portobello mushrooms – olive oil – red bell pepper chopped – onion chopped – garlic minced – zucchini rough chopped – fresh spinach chopped – corn kernels canned or frozen – cooked quinoa – dried oregano – smoked paprika – salt


Easy Vegan Stuffed Mushrooms Recipe


8 Servings


Dinner, Lunch

prep time

25 Minutes


North American

1.  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.


2.  Add zucchini chopped into small cubes and sauté until soft.


3.  Add corn kernels, fresh spinach and sauté for 2 minutes cook the spinach through.


4.  Remove from heat, add cooked quinoa, smoked paprika, dried oregano and salt. Stir to combine. Set aside.


5.  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.


6.  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.



Visit The Delicious Spoon for more notes and tips for making the BEST Easy Vegan Stuffed Mushrooms!


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