Amazing Vegan Stuffed Portobello Mushrooms
These Stuffed portabello mushrooms are filled with quinoa, mixed peppers and almond flour for a rich incredible flavor that’s also Vegan friendly.
How to make Stuffed Mushrooms
Stuffed mushrooms are one of the most versatile dishes. They are great as appetizers or a meat replacement for lunch or dinner.
Ingredients
Here are some key ingredients used to make this delicious dish:
- Portobello mushrooms – One of my favorite mushrooms because of their size and their flavor. They have a beautiful meaty texture and taste amazing with any seasoning you add to them.
- Quinoa – Adds a lovely crunch factor along with a boost of extra protein for those healthy conscious foodies.
- Almond Flour – Acts as a binder and also a flavor enhancer, giving an almost cheesy flavor to the filling.
- Sweet peppers – Brings balance to the mixture with an addition of natural sweetness.
- Onion and garlic – what would mushrooms do without onion?
- Fresh herbs and Seasonings – Needed to bring the true flavor and spice to the dish and marry all the components together.
It sounds like a lot goes into this dish, and it sort of does, but it’s really quite easy to make.
Tips on Stuffing the Mushrooms
Before digging into the recipe, here are a few things that may be helpful when making the mushrooms:
- Remove the mushroom guts – Removing the gills (the under parts of the cap) give you more room to stuff your mushrooms and can avoid any potential bitterness the gills may put out.
- Oil the caps before baking – This will help prevent them from sticking to the pan.
- Do not over stuff the mushrooms – It happens, I do it all the time, but try to avoid it or the caps will collapse and flatten.
Storing leftovers
As these are mushrooms they wont last very long. I give them 2 days tops in an air tight container at best. These cannot be frozen as mushrooms and moisture do not mix.
Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .
I’d Love to hear from you!
Recommendations
Here’s a few other Vegan friendly recipes to try:
- Vegan Ravioli with Spinach Almond Ricotta
- Vegan Protein Breakfast Cups
- Meat Free Vegan Glazed Scallops
AuthorsefordCategoryAppetizers, Vegan, Vegetables, VegetarianDifficultyBeginnerThese Vegan Stuffed Portobello Mushrooms are incredibly delicious, and healthy. Stuffed with Quinoa, veggies and a few special ingredients.
First, use a damp paper towel to wipe the caps clean. Take a spoon and gently scrape away the gills (brown underbelly) from the mushrooms. Remove the stems, chop fine and save them for the filling. Once all the mushrooms are clean place to the side until ready to stuff.
To start, heat in a small pot on medium to medium low heat, place the quinoa, garlic clove and water with a pinch of salt. Cook for 10 minutes or until the water has evaporated and quinoa seeds have burst and twice their size.
Meanwhile, Finely chop the garlic cloves separately and rest to the side. Finely chop all the vegetables, portabello stems and herbs and place in a separate bowl.
In a medium to large saucepan, heat the oil and minced garlic cloves. Cook the garlic until golden brown and fragrant.
Next, add in the veg and herbs and cook on medium until the veggies have softened then throw in the spices and mix until incorporated. Remove from the heat and let cool.
In a medium bowl combine the quinoa, Almond flour and vegetable mixture. Add in 1/2 tsp Garlic and 1/2 tsp of sesame seeds (optional).
Stuff the mushrooms with the mixture then cover with foil and bake at 400F for 7 - 10 minutes, removing the foil for the last 5 minutes.
Ingredients
Directions
First, use a damp paper towel to wipe the caps clean. Take a spoon and gently scrape away the gills (brown underbelly) from the mushrooms. Remove the stems, chop fine and save them for the filling. Once all the mushrooms are clean place to the side until ready to stuff.
To start, heat in a small pot on medium to medium low heat, place the quinoa, garlic clove and water with a pinch of salt. Cook for 10 minutes or until the water has evaporated and quinoa seeds have burst and twice their size.
Meanwhile, Finely chop the garlic cloves separately and rest to the side. Finely chop all the vegetables, portabello stems and herbs and place in a separate bowl.
In a medium to large saucepan, heat the oil and minced garlic cloves. Cook the garlic until golden brown and fragrant.
Next, add in the veg and herbs and cook on medium until the veggies have softened then throw in the spices and mix until incorporated. Remove from the heat and let cool.
In a medium bowl combine the quinoa, Almond flour and vegetable mixture. Add in 1/2 tsp Garlic and 1/2 tsp of sesame seeds (optional).
Stuff the mushrooms with the mixture then cover with foil and bake at 400F for 7 - 10 minutes, removing the foil for the last 5 minutes.
