Skip to Content

Stuffed Portobello Mushroom with Kale and Quinoa

Mmmm mmmm – one of my favorite dishes – a stuffed portobello mushroom recipe.  It’s a great side dish and a staple of vegetarian diets.  

This recipe features another healthy vegetarian staple – kale and a gluten free grain substitute – quinoa. I also used sliced shallots, red peppers, and parsley for this recipe.

Stuffed portobello mushroom on a white plate with parsley.

Stuffed portobello mushroom recipe

This stuffed mushroom recipe 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 and garnished with fresh parsley.

It can be adapted for Vegan diets too.  Just use Daiya Cheese or your favorite Vegan cheese substitute.

Other mushroom recipes to try

If you love mushrooms, try one of these tasty options:

For more Vegetarian Dishes, Please see my Recipes Just 4U

Yield: 4

Stuffed Portobello Mushrooms with Quinoa

Stuffed portobello mushroom on a white plate with parsley.

Kale, scallions and Parmesan cheese combine with quinia and a spash of red wine in these stuffed portobello mushrooms

Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes


  • 2 Portpbello mushrooms, stem removed, brown gills scraped out
  • 6 kale leaves, chiffonade cut
  • 2 shallots, finely sliced
  • 4 button mushrooms, diced
  • 4 cloves garlic, diced
  • 1/4 red pepper, finely chopped
  • 2/3 c Vegetarian Parmesan cheese, grated finely (Vegans use Daiya Cheese)
  • 2/3 c prepared quinoa
  • splash of red wine
  • 2 teaspoons Dijon mustard
  • 4 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Fresh parsley to garnish


  1. 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.
  2. Preheat oven to 350 degrees.
  3. Sauté diced mushrooms, shallots, red pepper, kale, and garlic in a small amount of olive oil for about 5 minutes.
  4. Add a splash of red wine of your choice and continue to cook till the kale is wilted.
  5. Remove from heat and stir in quinoa, allow to cool.
  6. Once fairly cool, add about 1/3 of the vegetarian Parmesan cheese to the mixture and stir to combine.
  7. Remove the portabellos from the fridge and assemble by adding mixture from frying pan.
  8. Use reserved Parmesan to top the mushrooms.
  9. Place mushrooms on a baking sheet and cook for 25 minutes, broiling on high for the last 5.
  10. Garnish with fresh parsley and serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 313Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 13mgSodium: 393mgCarbohydrates: 27gFiber: 6gSugar: 6gProtein: 11g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

Share on Social Media

Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive a small commission from the sale, but the price is the same for you. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Skip to Recipe