Kale and Quinoa Stuffed Portobello Mushrooms, Vegan and Gluten-Free

The best recipe for Kale and Quinoa Stuffed Portobello Mushrooms

Here is a vegetarian option for Thanksgiving!  

Kale and quinoa stuffed portobello mushrooms are far better than tofurky…trust me.  

I don’t know, maybe I didn’t cook it right, but the first and only time I had tofurky I questioned why I was a vegetarian!  It tasted like a dirty eraser off the top of a pencil.  I guess I always felt left out at Thanksgiving…the only one at the table who didn’t need a knife and had a plate full of pureed food, like a baby.  Now I can have a knife at my place setting, thank you very much!

To make this dish vegan, simply omit the egg and cheese.  The quinoa and kale mixture won’t have a binding, but I think it would still taste great!  Try adding some chopped walnuts for protein!

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Kale and Quinoa Stuffed Portobello Mushrooms

The best recipe for Kale and Quinoa Stuffed Portobello Mushrooms
Course Main Meal, Side Dish
Cuisine American, Gluten Free, Vegan
Prep Time 5 minutes
Cook Time 33 minutes
Total Time 38 minutes
Servings 4
Calories 301kcal
Cost $20

Ingredients

  • 4 large portobello mushroom caps stems and gills removed
  • 1 tablespoon extra virgin olive oil + more for brushing
  • 2 cloves garlic minced
  • 1 bunch of kale de-stemmed and chopped (or 10 ounce bag baby spinach)
  • 1.5 cups cooked quinoa
  • 1 egg beaten
  • 1 cup shredded cheddar cheese + ¼ cup for topping
  • ¼ cup dried cranberries
  • sea salt and pepper to taste
How many Ounces Are in a Cup?
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Instructions

  • Preheat oven to 350 degrees F.
  • Brush both sides of mushroom caps with olive oil and place on a baking sheet, gill side up.
  • Bake until mushrooms are tender, around 12-15 minutes. Drain off any excess juice and set aside.
  • Meanwhile, add 1 tablespoon extra virgin olive oil to a skillet over medium heat. Add garlic and sauté until fragrant.
  • Add kale and sauté until wilted. Remove from heat.
  • In a large bowl, add sautéed kale, cooked quinoa, egg, cheese, dried cranberries and salt and pepper. Mix until well combined.
  • Divide mixture evenly and stuff into mushroom caps. Top with remaining shredded cheese, 1 TB cheese per mushroom cap.
  • Place back in oven and cook until cheese is melted and slightly golden, around 15-20 minutes.
  • Enjoy warm 🙂

Notes

Wishing everyone a happy & healthy holiday 🙂

Nutrition

Calories: 301kcal | Carbohydrates: 27g | Protein: 14g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 231mg | Potassium: 585mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3593IU | Vitamin C: 31mg | Calcium: 306mg | Iron: 2mg
Cristina C. RD LDN

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