Easy Vegan Stuffed Mushrooms

Vegan stuffed portobello mushrooms on a plate close up

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4.67 from 3 votes

Stuffed with quinoa and loads of veggies, these Easy Stuffed Vegan Mushrooms make a filling main course.

Prep Time25

Cook Time10

Total Time35

Course: Dinner, Lunch

Cuisine: 21 Day Fix, North American, vegan

Keyword: Cheese stuffed mushrooms, Dinner Recipes, Lunch Recipes, Quinoa, Vegan Recipes, Vegan Stuffed Mushrooms, Vegetarian Recipes

Servings: servings

Calories: 92kcal

Author: Alisa Infanti | The Delicious Spoon

Ingredients

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
1/2 cup corn kernals canned or frozen
1/2 cup cooked quinoa
1/2 tsp dried oregano
1/2 tsp smoked paprika
1/2 tsp salt

Instructions

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.

Notes

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.

Nutrition