These stuffed portobello mushrooms are a perfect recipe for entertaining guests. Packed with spinach, quinoa, bell peppers, corn, and more.
Every bite is an explosion of flavor that is sure to delight.
Serve these vegan stuffed portobello mushrooms as an appetizer, side dish, or main meal for any occasion and they’re sure to be a huge hit! Packed with flavor and great textures every bite will taste like 5 stars.
What Are Stuffed Portobello Mushrooms?
Portobello mushrooms are large mushrooms usually served cooked as-is or stuffed. Because it is much larger than regular mushrooms the caps make the perfect bowls for filling with tasty ingredients. Today, we’re making ours dairy-free, gluten-free, and totally vegan so it’s perfect for anyone to enjoy.
- Large portobellos
- Olive oil
- Yellow onion
- Fresh spinach
- Garlic cloves
- Cooked quinoa
- Corn- You can use canned or frozen corn.
- Small red bell pepper
- Dried oregano
- Smoked paprika- regular paprika will work too but won’t add in as much flavor.
For specific amounts needed, please check the recipe card below.
How To Make Vegan Portobello Mushrooms
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 soften 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.
- Veggies. This veggie-packed warm filling goes amazingly well with these juice portobello mushrooms. Is very easy and quick to make and you can customize the veggies as much as you’d like. You can add in or remove veggies as desired to customize to your own tastes.
- Mushroom stalks. Use the portobello’s stalks as part of the filling if desired, you should add it together with the zucchini. This will help to prevent a little waste and give you even more great mushroom flavor in every bite.
- Smaller Portobellos. If using medium to small portobellos, you won’t need to cook them down-side first or the time will significantly reduce if you do. This step is really only necessary with larger mushrooms.
How to Clean Portobello Mushrooms
- Remove the stalks from the mushrooms and discard or wash and set aside if using for the filling.
- Gently wash the caps of the portobellos in cool running water to get the top and underside cleaned thoroughly of dirt and debris.
- Flip the mushroom over and use a spoon to gently remove the gills of the portobellos. You can use them in the filling too or even leave them in place if desired but less filling will fit inside if you choose to leave them in place.
- Gently dry the mushrooms with a paper towel to remove excess moisture and then use as directed in the recipe card below.
How to Grill Portobello Mushrooms
Want to make grilled stuffed portobello mushrooms? This stuffed portobello mushroom recipe works great in the oven and on the grill and if fast both ways.
- After preparing the filling for the mushrooms and getting the mushrooms ready for cooking, preheat your grill to somewhere between 350 degrees F – 400 degrees F.
- Brush your grill with olive oil to help prevent sticking and place the mushroom caps open side down for about 3 minutes until softened and then flip over onto the rounded cap so that the bowl of it is facing upwards.
- Fill with your vegetarian stuffing and then cook until warmed through. This should be about another 3-4 minutes.
How long to grill stuffed mushrooms depends on the size of the mushrooms, the heat of the grill, and how warm the filling was when added. You want the mushrooms soft but not mushy, so keep a close eye on them as you go.
Can You Eat The Gills of a Portobello Mushroom?
Yes, the gills inside of these mushrooms are perfectly fine to eat and can be left intact or cooked and used in the filling as desired. Note that the gills can change the colors of some ingredients as they blend together thanks to the naturally brown/dark color.
How Do You Keep Stuffed Mushrooms From Getting Soggy?
Make sure to dry the cleaned mushrooms off before using. Prebaking the mushrooms before filling will also help to draw out some extra moisture that could cause a soggy stuffed mushroom.
How Long Are Stuffed Mushrooms Good For?
These mushrooms can be made and stored for up to 3 days in the fridge in an airtight container. Just reheat before eating to make sure that they are nice and warm. If you’re afraid of extra moisture getting into the container then lay a few pieces of paper towels on the bottom of the container before adding the mushrooms and storing them.
If you loved these easy stuffed mushrooms then you’re going to enjoy these other stuffed mushroom recipes:
- Easy Stuffed Mushrooms with Andouille
- Pizza Stuffed Mushroom Recipe (Whole 30)
- Caprese Chicken Portobello Mushroom
- 8 large portobellos
- 2 tbsp olive oil
- 1 zucchini
- 1 yellow onion
- 1 cup fresh spinach, packed
- 3 garlic cloves
- ½ cup cooked quinoa
- ½ cup canned or frozen corn
- 1 small red bell pepper
- 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 soften 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.