Mmmm mmmm. Stuffed mushrooms. One of my favorite side dishes and a staple of vegetarian diets. This recipe for stuffed portabello mushrooms features another healthy vegetarian staple – kale and a gluten free grain substitute – quinoa.
This Stuffed Portobello Mushroom is A Healthy Version of the Popular side Dish.
Add in some quinoa and garlic and a tasty blend of spices and vinegar and you have a hearty and healthy treat. This mushroom is topped with Vegetarian Parmesan cheese, grated finely, but it can be adapted for Vegan diets too. Just use Daiya Cheese.
Check out this vegetarian stuffed portobello recipe for another tasty option.
For more Vegetarian Dishes, Please see my Pinterest Vegetarian Board
- 2 Portpbello mushrooms, stem removed, brown gills scraped out
- 6 kale leaves, chiffonade cut
- 2 scallions, diced
- 4 button mushrooms, diced
- 4 cloves garlic, diced
- 2/3 c Vegetarian Parmesan cheese, grated finely (Vegans use Daiya Cheese)
- 2/3 c prepared quinoa
- splash of red wine
- 2 tsp Dijon mustard
- 4 tbsp olive oil
- 2 tbsp balsamic vinegar
- Mix together the mustard, olive oil, and balsamic vinegar. Brush mushrooms with mixture and put in a plastic bag to marinate for at least an hour.
- Preheat oven to 350 degrees.
- Saute diced mushrooms, scallions, kale, and garlic in a small amount of olive oil for about 5 minutes.
- Add a splash of red wine of your choice and continue to cook til kale is wilted.
- Remove from heat and stir in quinoa, allow to cool. Once fairly cool, add about 1/3 of the vegetarian Parmesan cheese to the mixture and stir to combine.
- Remove Portabellos from the fridge and assemble by adding mixture from frying pan.
- Use reserved Parmesan to top the mushrooms.
- Place mushrooms on a baking sheet and cook for 25 minutes, broiling on high for the last 5.
Amount Per Serving: Calories: 298Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 13mgSodium: 391mgCarbohydrates: 24gFiber: 6gSugar: 5gProtein: 10g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.