Name: Kale and Quinoa Stuffed Portobello Mushrooms
Prep time: 5 min
Cook time: 33 min
Total time: 38 min
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

The best recipe for Kale and Quinoa Stuffed Portobello Mushrooms

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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!

kale and quinoa stuffed portobello mushrooms vegan gluten free recipe

kale and quinoa stuffed portobello mushrooms vegan gluten free best recipe

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

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Prep Time: 5

Cook Time: 33

Total Time: 38

Course: Main Meal, Side Dish

Cuisine: American, Gluten Free, Vegan

Servings:

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

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

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Author
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Cristina Cavanaugh RD LDN

As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.

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