Quinoa & Vegetable Stuffed Portobello Mushrooms

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Four big Vegetable Quinoa Stuffed Portoballo Mushrooms on a large serving platter with a side of Chimichurri

It’s stuffed mushroom time! This summer-friendly recipe is yet another grill-friendly meal that’s portable, versatile, and super delicious.

Ceramic baking dish with four portobello mushrooms, spices, and fresh lime wedges

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.

Mixing bowl with quinoa, black beans, sweet potatoes, cabbage, red bell pepper, and spices for filling portobello mushrooms

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.

Baking sheet with portobello mushrooms marinated in avocado oil, balsamic vinegar, and spices

Baking sheet with Portobello Mushrooms loaded with a plant-based filling

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.

Ceramic serving platter with four Vegetable Quinoa Stuffed Portobello Mushrooms and a side of chimichurri

I hope you guys love this dish! It’s:

Hearty
Flavorful
Satisfying
Healthy
Versatile
BBQ-friendly
& 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!

Serving platter with gluten-free vegan Vegetable Quinoa Stuffed Portobello Mushrooms

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
Print
Platter of Vegetable Quinoa Stuffed Portobello Mushrooms with a measuring cup of chimichurri
4.6 from 27 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Course Entree
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

FILLINGS

  • 1 tsp avocado or coconut oil (or water)
  • 1/2 cup uncooked quinoa* (or 1 1/4 cup (230 g) cooked quinoa as original recipe is written // adjust if altering batch size)
  • 1 Tbsp melted coconut oil or avocado oil
  • 1 1/2 cups organic diced sweet potatoes (or butternut squash)
  • 1 cup diced bell pepper (I prefer red)
  • 1 cup 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 cooked black beans (cooking/canning liquid drained)

MUSHROOMS

  • 4 large portobello mushrooms* (stems removed, wiped clean)
  • 1-2 Tbsp avocado or melted coconut oil (or sub water or vegetable broth)
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp lime juice
  • 1/2 tsp ground cumin (divided)
  • 1/4 tsp chili powder or smoked paprika (divided)
  • 1/4 tsp sea salt
  • 1 Tbsp lime juice

FOR SERVING optional

Instructions

  • 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 avocado oil or coconut oil or water (1 tsp as original recipe is written) and rinsed and drained quinoa (1/2 cup as original recipe is written). Sauté for 1-2 minutes, stirring frequently to toast. Then add 1 cup water and a pinch of salt (amounts as original recipe is written // adjust if altering batch size).
  • 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 oil or water (1 Tbsp (15 ml) as original recipe is written // adjust if altering batch size), 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 (amounts as original recipe is written // adjust if altering batch size) 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 (amounts as original recipe is written // adjust if altering batch size), 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.

Notes

*To keep this recipe grain-free, omit the quinoa, double the black beans, and double the vegetables.
*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 calculated with beans, quinoa, vegetables, and no sauce.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 305 Carbohydrates: 50.5 g Protein: 9.2 g Fat: 8.5 g Saturated Fat: 2.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 771 mg Fiber: 10 g Sugar: 11.7 g

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  1. Sonia says

    I made this recipe last night and wow it was really good, the many flavors from the vegetables was very complimentary. I added fresh grated ginger to the marinade for the mushroom and it gave it a nice little kick which I totally enjoy as I love ginger a lot. I am very happy I made extra of the stuffing because today for lunch I used it along with that great avocado sauce in Romaine Lettuce as a wrap, over the top for lunch. My son (he is grown) and still very picky had one of with the mushroom and came back for seconds. I also made the Vegan Chocolate cake and that too is a favorite of my husband. When I want to try something new and take a break from our usual, I always check your website first for vegan recipes. Thank so very much for making such healthy food, it is greatly appreciated.
    Bless you and your family and be safe.

    Sonia

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Sonia! We are so glad you both enjoyed it! xo

  2. Stacey Miller says

    I’ve made your portobello pizzas twice now and then I happened onto this recipe! What a delicious twist! I had organic Japanese and Garnet yams on hand. I also had some fresh (? not from MI :) corn on the cob, I boiled and cut the kernels off the cobs and added it with the black beans (we like the Field Day brand) I used orange and red peppers because during a pandemic be resourceful! I’ve always had a love affair with smoked paprika, I found some Bourbon smoked paprika recently and used it in this recipe! I also made the chimichurri sauce! WOW! Also I was out of cumin! But I had cumin seeds and put a couple of tsp. in my coffee grinder and voilà ground cumin and it so much tastier! Thanks Dana!

  3. Laura says

    I made this tonight with the chimichurri sauce and it was AMAZING! My boyfriend and I ate the entire thing in one very fast sitting. ? I had some filling leftover and it will make great breakfast tacos!

  4. Carla D. says

    This recipe was awesome!! I subbed the sweet potatoes for small broccoli florets, because my supermarket didn’t have those. Also, instead of big portobello mushroom, I used the regular sized cremini ones with 2 tbsp of stuffing each. They were delicious!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Carla! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers. xoxo!

  5. Neal says

    Wow! absolutely LOVED this recipe. It was awesome! I did replace the quinoa with couscous and added asparagus because I had it lying around in the fridge.
    Would definitely do this again!

  6. Shelby says

    I’ve made recipes that called for cutting sweet potato into medalions and cooking in a pan instead of baking or boiling until soft ahead of time and it never comes out right. Anyone have any ideas as to why?

  7. Paulax says

    I have made this recipe many times and it is a staple.
    This weekend I am going to try it with some kind of cranberry glaze.
    Thanks for this most excellent recipe that is so versatile I come back to it again and again.

  8. Crystal Kramer says

    This was delicious! And a very healthy and colorful dish. The left overs would be good in a taco or on top of chips as nachos. Only reason I didn’t give it 5 stars is that it takes quite a while and seems like the steps could be more streamlined somehow.

  9. Monica VanBuskirk says

    I agree with the other comments that the timing was misleading. I had pre-cooked quinoa and pre-cooked sweet potatoes, and it still took me thirty minutes, and the portabellos were a little under cooked for my preference. Overall, the mixture of colors and textures was beautiful. On its own, a little low on flavor, but with the chimchurri, a great mix of bright and dark flavors. This is one of those recipes that I’ll make again, but if I’m in a rush, I’ll use multiple pans so I can cook the ingredients all at the same time.

  10. Michelangela says

    This is the best thing I have eaten this year!

    Made it last night to take to a BBQ.
    Delicious, made them again today as the last ones all got eaten up.
    I stuffed Portabellos, red peppers and tonight Acorn squash. Made the Chimichurra sauce, which is good on everything.
    I think this will become a favourite.

    Thank you for this recipe!

  11. Kate says

    Maybe it’s a bit stupid question but will it be still tasty if I omit red cabbage? Or maybe there’s some other suitable vegetable for this recipe? (I’m not gonna use the whole cabbage head and don’t wanna waste it). And I’m not sure if I find black bean so what about kidney bean?

  12. John says

    Dana,

    This is one of the most delicious meals I’ve ever eaten! The chimichurri is also to die for. I love everything of yours that I’ve ever tried. My only critique is that your prep time for this meal was a bit misleading. I assume you meant that it would take 5 minutes once everything was peeled, chopped, and diced, because the prep time took me forever. I hate to send negative vibes on my first comment, but I was a bit frustrated as I kept watching the clock. However, this meal was definitely worth the wait. All good things come to those who wait.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi John! We’re glad you enjoyed the recipe! As for the recipe time, prep time does not indicate total hands-on prep time, but also includes prep completed while other items are cooking. We appreciate the feedback though and I will pass it along!

  13. Kathy says

    Lovely variation of recipes for oven or grill. Baked mine last night as a side with our Cod and referenced your site for baking time. Noticed you left the gills of the portabella in your recipe. Is that a preference?

  14. Julie says

    Delicious! My mushrooms had very different thicknesses so thicker ones could have cooked a bit longer. Overall it took an hour so not really 30 min.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Glad you enjoyed it, Julie! I just want to clarify that the listed prep time does not always include additional prep that happens while other ingredients are cooking. Hope this helps!

  15. Leslie C says

    I love this recipe – it’s in the regular rotation in this house! I made it last night but with the kale pesto sauce instead of the chimichurri sauce. It was delicious with the pesto!

  16. Loretta says

    My understanding of the seasoning was to be divided in two but it says to use it three times , anyway it’s in the oven , I’ll post a photo :)
    My first minimalist baker recipe , so see how I go :)

  17. Shawna says

    Hello!
    I am new to eating Vegan and chose this recipe to try. Absolutely love it! It was quite wonderful! Will definitely make it again. Thanks!

  18. Whitney says

    This recipe took a lot longer than the 30 min for me. I spent 1 1/2 hours from start to finish and I’m not a beginner in the kitchen. It was delicious at the end but was much more of a time investment than I thought.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Whitney, I am sorry it took longer than expected to prepare. I just want to clarify that the listed prep time does not always include additional prep that happens while other ingredients are cooking. Hope this helps!

  19. Erin S says

    These stuffed mushrooms were AMAZING!!!! I made them for Christmas Eve dinner and they hit the spot! Filling, great combination of flavors and pretty! I paired with the chimichurri sauce which was PERFECT! When I make it next, I’ll do more prep and have the mushrooms stuffed and ready to go in the over before guests arrive and then it will be the perfect stress free dinner. Make this! You will LOVE it!

  20. Kelly says

    Made this last night for dinner. It was so fantastic and filling! I did not add black beans because my husband is sensitive to legumes. I topped each serving chimichurri sauce (so good I could eat by itself!) and pumpkin seeds for an added crunch and protein.

  21. LauraB says

    I made a version of this- I had baby Bella mushrooms, so do,lowed the ingredient and cooking directions but layered everything in a baking dish rather than stuff the large mushrooms. We used an avocado-lemon garnish for topping, then on leftovers used cashew-lemon sauce. Delicious dish! I didn’t take photos, but needless to say it is very colorful!

  22. Lupe says

    I totally made this recipe. I didn’t have any sweet potatoes on hand so I used golden beets instead and roasted them alone with the seasoning. I allowed the mushrooms to marinated overnight in the lime/balsamic mixture. Followed the recipe directions after that and served with the chimichurri sauce.

  23. Catherine says

    Hi Dana, I made these this week intentionally making lots of the stuffing. I turned the leftover stuffing into veggie burgers. Both were delicious. I also made the chimchurri sauce which was the ‘icing on the cake’. Thanks for the inspiration.

  24. Kelly Williams says

    I would generally agree with the previous comments for this recipe:
    1.) It’s DELICIOUS :) and I particularly loved the mushroom marinade and chimichurri sauce. (I’m going to need to double that next time though!)
    2.) I had leftover stuffing. (I like the previous reviewer’s idea to put it in a wrap – I just had mine in a bowl.)
    3.) It did take me a full hour vs. half an hour but I I can definitely imagine it taking half an hour total if some of the ingredients are already cooked. So, I will be using this as future inspiration for cleaning out the fridge!

  25. Jen says

    I love your recipes and cookbook. I’d like to make this but I’m unfortunately allergic to quinoa (& amaranth) and it’s in loads of your burger recipes too… is there something you think I could substitute? Maybe couscous or farro? Any ideas appreciated… especially for burger recipes :)

      • Kathy says

        Lovely variation of recipes for oven or grill. Baked mine last night as a vegan side with our Cod for Lent.
        Referenced your site for baking time, plus ingredient ideas. I added leftover seasoned brown rice with quinoa and pico de gallo I made earlier in the week.
        Thank you for your inspiration to make delicious healthy dishes. I noticed you left the gills of the portabella in your recipe, is that a preference?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We haven’t tried and can’t say for sure, Mary. If you give it a try, report back!

  26. Amie Chant says

    This was delicious! I made it exactly as directed. Ended up with lots of leftover stuffing but it’s going to be reused either in a wrap or salad tomorrow. My mushrooms needed way more searing or steaming time as they were under cooked. But we ate it all up anyway!

  27. Allison says

    I generally love every recipe from Dana, but this was a bit disappointing. The balsamic flavor of the mushroom clashed with the flavors in the stuffing for my husband and I. First time in 3 years a MB recipe has been just okay.

  28. Madison says

    This was the first minimalistbaker recipe I’ve attempted and it was a definite success, a huge hit with my family! The chimichurri sauce was a beautiful addition.
    Honestly, this was the first completely satisfying vegan dish that I’ve made, and will definitely be making it again!
    Fairly simple and almost impossible to mess up.
    The only reason I did not rate five stars was because it took a lot longer than 30 minutes from start to finish.
    I can’t wait to eat the leftovers tomorrow!!

  29. Megan S. says

    I had cooked quinoa on hand, and this recipe took me an hour from beginning to end, including making the chimichurri sauce. Everything was incredibly tasty. We had extra of the quinoa filling – we will totally make this again. (maybe tonight?)

    Question: are the seasonings supposed to say “divided” under the mushroom ingredients? I don’t see where they would be divided in the instructions.

    • Ginny Wright says

      I was wondering the same thing about why the seasonings are “divided” in the mushroom section. There does not appear to be a second place to put the balance of the cumin and chili powder. I’ve made these twice and they are super delicious though. Just added all the spices to marinate the mushrooms.

  30. Kelcie says

    Tried this recipe last night! I’m a novice in the kitchen, so this recipe was a little difficult for me to do alone. My boyfriend stepped in to help and the end result was delicious! A lot of flavors going on, but all good flavors. I will definitely give this recipe another go in the future.

  31. Marie Kennedy says

    Love this. And I’ll be making it soon. I don’t usually do recipes (not organized enough to have everything on hand, usually). But I love yours. And I generally DO have your ingredients here so your blog and your cookbook are frequently used in our home. And sometimes I just wing it … using your ideas.

    Thanks for all you do!

  32. Alba says

    These look so delicious Dana, thank you. Could imagine these for a vegan Christmas main perhaps? Looking forward to trying them out this weekend. ??

  33. Dalya Rubin says

    Your recipes are always super creative and look delicious!! I can’t wait to give these stuffed portabellas a try soon. Btw, I have your cookbook and I ALWAYS cook new recipes from it. It’s the best!!! ❤️