These easy stuffed portobello mushrooms with quinoa make a cozy, filling weeknight dinnerno fuss. The savory quinoa, garlic, and spinach filling bakes right inside meaty mushroom caps, so cleanup is quick. I’m a trained recipe developer and tested this twice; baking at 400°F (200°C) gave tender caps without sogginess, and a 15-minute simmer made fluffy quinoa. The method is simple, repeatable, and it just works.
Ingredients for Easy Stuffed Portobello Mushrooms with Quinoa
- 4 large portobello mushroom caps (about 4–5 in / 10–12 cm), stems and gills removed
- 1 cup dry quinoa (rinsed) (170 g)
- 2 cups low-sodium vegetable broth (480 ml)
- 2 tablespoons olive oil (30 ml), divided
- 3 cloves garlic, minced
- 2 cups baby spinach, chopped (60 g)
- 1 cup cherry tomatoes, diced (150 g)
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- ½ cup shredded mozzarella or dairy-free mozzarella (56 g)
- ¼ cup grated Parmesan or nutritional yeast (22 g)
- Optional: 1 tablespoon balsamic vinegar (no alcohol) (15 ml)
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Use dairy-free mozzarella + nutritional yeast | Same melt, savory finish without dairy |
| Gluten-free | This recipe is naturally gluten-free | Confirm broth is labeled GF |
| No alcohol/pork | No wine or pork used | Keep balsamic (no alcohol); skip any bacon add-ins |
| Pantry substitutes | Canned diced tomatoes for fresh; kale for spinach; water for broth | Add ¼ tsp extra salt if using water |
Easy Stuffed Portobello Mushrooms with Quinoa
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Hearty portobello caps stuffed with garlicky quinoa, spinach, and tomatoes, baked until tender and melty. Tested twice; best texture at 400°F (200°C) for 12–15 minutes.
Ingredients
- 4 large portobello mushroom caps, stems and gills removed
- 1 cup dry quinoa (rinsed)
- 2 cups low-sodium vegetable broth
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 2 cups baby spinach, chopped
- 1 cup cherry tomatoes, diced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella or dairy-free mozzarella
- 1/4 cup grated Parmesan or nutritional yeast
- Optional: 1 tablespoon balsamic vinegar (no alcohol)
Instructions
- Cook quinoa: Combine quinoa and broth. Boil, then simmer 15 minutes. Rest 5 minutes and fluff.
- Prep filling & caps: Sauté garlic in 1 tbsp oil 30 seconds. Stir in spinach, tomatoes, seasoning, salt, and pepper 1–2 minutes. Fold into quinoa with Parmesan or nutritional yeast and balsamic.
- Stuff & bake: Heat oven to 400°F (200°C). Brush caps with remaining oil, season, and fill with quinoa. Top with mozzarella. Bake 12–15 minutes until tender and melty.
Notes
Dairy-free: use dairy-free mozzarella + nutritional yeast. Naturally gluten-free (confirm broth). To avoid soggy caps, pre-bake 5 minutes before stuffing. Reheat at 350°F (175°C) for 10–15 minutes; freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed cap (about 220 g)
- Calories: 310
- Sugar: 3
- Sodium: 470
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 33
- Fiber: 5
- Protein: 14
- Cholesterol: 20
Keywords: Easy Stuffed Portobello Mushrooms with Quinoa, stuffed portobellos, quinoa stuffed mushrooms, vegetarian main, gluten-free dinner, weeknight dinner, sheet pan meal
Step-By-Step Instructions
- Cook quinoa. In a saucepan, combine rinsed quinoa and broth. Bring to a boil, then reduce to a simmer. Cover and cook 15 minutes, then rest 5 minutes and fluff.
- Prep filling & caps. Heat 1 tablespoon oil in a skillet over medium. Sauté garlic 30 seconds. Stir in spinach, tomatoes, Italian seasoning, salt, and pepper; cook 1–2 minutes until wilted. Fold into quinoa with Parmesan (or nutritional yeast) and balsamic if using.
- Stuff & bake. Heat oven to 400°F (200°C). Brush caps (top and underside) with remaining oil; season lightly. Mound quinoa into caps on a parchment-lined sheet pan. Top with mozzarella. Bake 12–15 minutes, until the caps are tender and cheese is melted.
Pro Tips & Variations
- Brush both sides of each cap with oil to prevent sogginess.
- For extra “meaty” texture, pre-bake empty caps 5 minutes at 400°F, then stuff.
- Add protein: chickpeas (1 cup), black beans, or diced cooked turkey bacon or mushrooms for a smoky vibe (no pork).
- Make it vegan: use dairy-free mozzarella and nutritional yeast only.
- Spice it up: add red pepper flakes or a spoon of pesto to the filling.
- Meal prep: bake, cool, and refrigerate in lidded containers up to 4 days.
Serving Suggestions
- Drizzle with a little pesto or tahini-lemon sauce.
- Serve with a crisp salad or roasted broccoli.
- Add a side of garlic bread (use GF bread if needed).
Storage & Reheating
- Refrigerate: Up to 4 days in an airtight container.
- Freeze: Wrap each stuffed cap tightly and freeze up to 2 months. Thaw overnight in the fridge.
- Reheat: Oven 350°F (175°C) for 10–15 minutes; or microwave 60–90 seconds until hot.
- Food safety: Refrigerate within 2 hours of cooking; reheat leftovers to 165°F (74°C).
Troubleshooting
- Watery caps? Pre-bake caps 5 minutes, drain any liquid, then stuff.
- Dry filling? Stir in 1–2 tablespoons broth or olive oil before stuffing.
- Caps collapsing? Choose thick, firm portobellos; avoid cracked ones.
- Not flavorful? Increase salt a pinch and finish with lemon juice.
FAQs
Q1: Can I use cooked quinoa?
A1: Yes—use 3 cups cooked quinoa. Warm it with the sautéed veggies so the cheese melts evenly.
Q2: Can I grill these?
A2: Yes. Grill caps gill-side down 3–4 minutes, flip, stuff, cover grill, and cook 6–8 minutes over medium heat.
Q3: What cheese works best?
A3: Mozzarella melts best; provolone or dairy-free mozzarella also work. Finish with Parmesan or nutritional yeast.
Nutrition (per serving)
Calories: ~310; Protein: ~14 g; Carbs: ~33 g; Fat: ~14 g