It’s stuffed mushroom time! This summer-friendly recipe is yet another grill-friendly meal that’s portable, versatile, and super delicious.
It’s not only tasty, it’s also easy to make, requiring just 30 minutes and simple methods.
The base is hearty portobello mushrooms in a balsamic-lime marinade seasoned with smoky spices. You can cook them either in the oven or on the grill, which makes them great for taking along to BBQs and dinner parties alike.
The “stuffing” is comprised of cooked quinoa, black beans, sweet potatoes, bell pepper, and cabbage seasoned with salt, lime, and smoky spices.
Once your mushrooms have marinated and been sautéed, they’re ready for the stuffing! Party time.
While your mushrooms finish in the oven or on the grill, you can prepare a sauce of choice, such as Easy Red Salsa, Easy Chimichurri Sauce, or Chipotle Red Salsa.
This is optional, but it takes the recipe to the next level! I personally prefer the chimichurri for its vibrant color and big flavor. It complements the dish perfectly.
I hope you guys love this dish! It’s:
& SO delicious
This would make the perfect plant-based entrée for dinner parties and BBQs! I think it would satisfy vegans and non-vegans alike, and it can be customized to be grain-free and include several different sauces (options below).
While they’re delicious on their own, they would also be delicious paired with my Plantain Chips + Garlicky Guacamole, Roasted Sweet Potato Avocado Salad, Raw-Maine Taco Boats, Grilled Veggie Skewers, and Kale Chip Nachos!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! We love seeing what you come up with. Cheers, friends!
Quinoa & Vegetable Stuffed Portobello Mushrooms
Quinoa, black bean, and vegetable stuffed portobello mushrooms with chimichurri sauce! A hearty, wholesome 30-minute plant-based meal.
Author: Minimalist Baker
Recipe type: Entrée
Cuisine: Vegan, Gluten-Free
- 1 tsp avocado or coconut oil (or water)
- 1/2 cup (85 g) uncooked quinoa (or 1 1/4 cup (230 g) cooked quinoa)*
- 1 Tbsp (15 g) melted coconut oil or avocado oil
- 1 1/2 cups (200 g) organic diced sweet potatoes (or butternut squash)
- 1 cup (150 g) diced bell pepper (I prefer red)
- 1 cup (89 g) chopped red cabbage
- 1 tsp ground cumin, divided
- 1 tsp chili powder (or smoked paprika), divided
- 1/2 tsp sea salt, divided
- 1/2 cup (92 g) cooked black beans (cooking/canning liquid drained)
- 4 large portobello mushrooms*, stems removed, wiped clean
- 1-2 Tbsp (15-30 ml) avocado or melted coconut oil (or sub water or vegetable broth)
- 2 Tbsp (30 ml) balsamic vinegar
- 1 Tbsp (15 ml) lime juice
- 1/2 tsp ground cumin, divided
- 1/4 tsp chili powder or smoked paprika, divided
- 1/4 tsp sea salt
- 1 Tbsp (15 ml) lime juice
FOR SERVING optional
- Preheat oven to 400 degrees F (204 C) and set out a rimmed baking sheet or a large baking dish. (Or, if grilling, heat grill.)
- If you don’t have any cooked quinoa on hand, start by heating a medium saucepan over medium heat. Once hot, add 1 tsp of oil or water and 1/2 cup (rinsed and drained) quinoa. Sauté for 1-2 minutes, stirring frequently to toast. Then add 1 cup water and a pinch of salt.
- Bring to a boil over medium-high heat. Then reduce heat to simmer and cook until liquid has mostly absorbed and the quinoa is tender (~15-18 minutes). Drain off any excess liquid if needed. Then set off the heat uncovered to let any excess moisture evaporate.
- In the meantime, add mushrooms to a shallow baking or serving dish and season with oil (or water or vegetable broth), balsamic vinegar, lime juice, cumin, chili powder, and sea salt. Flip/toss to combine and set aside to let marinate.
- Next, prepare vegetables by heating a large skillet over medium heat. Once hot, add 1 Tbsp (15 ml) oil or water, sweet potatoes, and bell pepper. Sauté for 3-5 minutes (covered) or until slightly browned, stirring occasionally.
- Add cabbage, 1/2 tsp cumin, 1/2 tsp chili powder, and 1/4 tsp sea salt and sauté for another 3-5 minutes or until all vegetables (especially potato) are tender and slightly golden brown. Set aside.
- Transfer vegetables from skillet to a large mixing bowl and set aside. Then, to the same skillet over medium heat, add the mushrooms and sauté for 2 minutes on both sides to brown and soften. Cover to lightly steam for the final minute. Then transfer to a baking sheet face up and set aside.
- To the mixing bowl with the vegetables, add cooked quinoa, drained black beans, remaining 1/2 tsp cumin, 1/2 tsp chili powder, 1/4 tsp sea salt, and lime juice and toss to combine.
- Divide the filling between the mushrooms (some may overflow – that’s fine). Bake at 400 degrees (or on the grill, covered) for about 5 minutes or until mushrooms and toppings are hot and slightly browned.
- Enjoy immediately as is or with a sauce of choice (optional // I think the chimichurri goes awesome with this recipe!). Store leftovers separate from sauce(s) and covered in the refrigerator for 3-4 days. Reheat in a 350-degree F (176 C) oven or the microwave until hot.
*If you aren’t into mushrooms, you could sub eggplant (similar to this recipe) or halved bell peppers (like in this recipe). You could also use this as a taco salad topper, or enchilada stuffer (just double the amount of beans).
*Cook time reflects prepping vegetables and mushrooms while quinoa is cooking.
*Nutrition information is a rough estimate for 1 of 4 servings with beans, quinoa, vegetables, and no sauce.
Serving size: 1 mushroom without sauce Calories: 239 Fat: 8.4 g Saturated fat: 1 g Carbohydrates: 34.7 g Sugar: 6 g Sodium: 461 mg Fiber: 5.7 g Protein: 7.2 g