Stuffed Portobello Mushrooms

5 from 48 votes

Stuffed Portobello Mushrooms are brimming with colorful vegetables, protein-packed quinoa all filling meaty delicious mushrooms. It's a perfect low calorie main dish, side dish or appetizer recipe.

Prep Time10

Cook Time35

Total Time45

Course: Appetizer, Main Course, Side Dish

Cuisine: American

Diet: Low Calorie, Vegan, Vegetarian

Servings:

Calories: 75kcal

Author: Toni Dash

Ingredients

6 large portobello mushrooms see Notes on selecting and preparing them
1 tablespoon olive oil
1 small zucchini
1 small yellow onion
¾ cup fresh spinach packed and rough chopped
2 garlic cloves
⅓ cup cooked quinoa
⅓ cup fresh or frozen/thawed corn kernels
1 small red bell pepper
½ teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon kosher salt

Instructions

Bake the mushrooms (bake #1)

Preheat the oven to 375 degrees f. Place the cleaned prepared portobello mushrooms on a large rimmed baking sheet with the underside facing the pan (top side facing up).
Place the pan in the heated oven for 10-15 minutes until the mushrooms release their excess moisture (you may not see it until lifting them from the pan after baking). Monitor so the mushrooms do not overcook.
Remove the pan from the oven. Dab up any expressed moisture from the pan and the underside of the mushrooms with a paper towel.

Make the filling

While the mushrooms are baking make the filling. In a large non-stick skillet heat the olive oil. Add the chopped onion and red pepper. Sauté until soft (4-5 minutes).
Add the garlic to the skillet and cook 60 seconds. Add the diced zucchini and cook until soft (2-3 minutes).
Add the corn kernels and fresh chopped spinach. Sauté until the spinach wilts; about 2 minutes.
Remove from heat and stir in the prepared quinoa, oregano, smoked paprika and salt.
Turn the mushrooms to have the underside facing up on the baking sheet. Evenly divide the filling onto the top of the six mushrooms.

Bake stuffed mushrooms (bake #2)

Place back into the oven and bake for 10 minutes or until warmed through. Serve hot.

Notes

Selecting the mushrooms

Portobello mushrooms are often sold in packages of 2 or 3. Select large mushrooms and mushrooms that are similar size to each other so they'll cook in the same amount of time. The cap should not have any blemishes and feel firm (not squishy) to the touch.

How to clean them

Don't rinse mushrooms (any type) as you would with other produce. They can become waterlogged and soggy. Instead use a special mushroom brush or a damp paper towel (make sure it's not very wet) to lightly brush off any dirt particles.

Trimming

Handle the mushrooms gently to avoid them cracking. Cut out the mushroom stems (you can save it, dice it and add it to the filling mixture).
Scrape out the gills. They are edible but make it difficult to stuff the Portobello mushroom caps. Use a dining spoon turned upside down so the edge of the spoon is facing the gills. Gently scrape in the direction of the grills to remove them. They too can be added to the filling if desired.
Sometimes the top side of the mushroom cap will curl under over the outer edge of the gills. I usually trim this off to leave as much surface area for stuffing as possible. This is optional and doesn't occur on all mushrooms.

How to Store

Store any leftovers in an airtight container in the refrigerator for 3-5 days. Freezing not recommended.

Nutrition