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!


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 $


  • 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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  • 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 🙂


Wishing everyone a happy & healthy holiday 🙂


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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