Fresh Herb and Quinoa Stuffed Portobello Mushrooms

Preparation time
20 mins
Cooking time
25 mins
Difficulty
Easy
Serves
4 people
Meal course
Vegan Main Course
Posted by
Posted on
4 whole
portobello mushrooms
Fresh Herb and Quinoa Stuffed Portobello Mushrooms

 

Stuffed portobello mushrooms make a main course vegetarian meal that looks impressive, although the method is quite simple. The earthy flavor of the quinoa and mushrooms are brightened with fresh thyme and rosemary to provide a satisfying vegetarian entrée. Portobello mushrooms are a more mature version of cremini mushrooms, but because of their size, their texture is often described as beefy. Indeed, you’ll often find mushrooms on the menu as an alternative to meat in many restaurants offering vegetarian options. The flavor of quinoa is often described as nutty, crunchy, and earthy, a perfect compliment to the mushrooms. The meal satisfies both vegetarians and non-vegetarians alike.

 

  1. Prepare the following ingredients:

    1 cup quinoa

    8 cremini mushrooms, cleaned

    2 organic celery ribs, rinsed

    4 green onions, rinsed

    2 garlic cloves, peeled

    Olive oil spray

    2 garlic cloves, peeled

    1 tsp. fresh thyme or 1/2 tsp. tried

    1 tsp. fresh rosemary or 1/2 tsp. dried

    Salt and pepper for seasoning

    2 tbs. nutritional yeast

    4 large portobello mushrooms

    Garnish: Chopped fresh parsley

  2. Set oven temperature to 400 degrees. Prepare the quinoa according to the package directions.
  3. Cut the cremini mushrooms, celery, and green onions into large pieces. Transfer to a food processor, add the garlic, and process until minced. Coat a large skillet with cooking spray, heat over medium-high heat, add the minced vegetables, thyme, and rosemary. Cook for 3-4 minutes while stirring until the vegetables are tender. When the quinoa is ready, combine with the mushroom mixture and stir in the nutritional yeast. Taste and season with more salt and pepper if needed.
  4. Clean the Portobello mushrooms with a brush. Twist out the stem, place the mushroom upside down to expose the gills, and scoop them out gently with a spoon. Divide the filling evenly among the mushrooms. Place in a shallow baking pan coated with cooking spray and bake for 20-25 minutes until heated through. Serve garnished with fresh chopped parsley.