Savory Vegan Stuffed Mushrooms With Herbs and Breadcrumbs

What kind of recipe is it?

Savory Vegan Stuffed Mushrooms are a delightful and healthy dish that caters to both plant-based eaters and mushroom lovers alike.

These stuffed mushrooms feature a flavorful blend of ingredients like quinoa, herbs, and spices, ensuring a satisfying experience without any animal products. Their unique umami flavor and meaty texture make them a perfect appetizer for gatherings or a hearty side dish.

Ideal for vegans, vegetarians, or anyone looking to incorporate more vegetables into their diet, this dish is sure to please all palates.

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Ingredients

Ingredient	Quantity
Large Portobello Mushrooms	8 large mushrooms
Quinoa	1 cup uncooked
Vegetable broth	2 cups
Olive oil	2 tablespoons
Garlic, minced	3 cloves
Yellow onion, chopped	1 medium
Bell pepper, chopped	1 medium (any color)
Fresh spinach	2 cups, chopped
Nutritional yeast	1/4 cup
Fresh parsley, chopped	1/4 cup
Dried Italian herbs (such as basil, oregano, and thyme)	1 teaspoon
Salt	1/2 teaspoon
Black pepper	1/4 teaspoon
Lemon juice	2 tablespoons
Panko breadcrumbs	1/2 cup

This collection of ingredients will help create a rich, flavorful filling for your Savory Vegan Stuffed Mushrooms.

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Cooking Steps

Preheat the oven to 190 °C (375 °F) and position the rack in the center. Prepare a large baking sheet by lining it with parchment paper or lightly greasing it.
Rinse 1 cup uncooked quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and 480 ml (2 cups) vegetable broth. Bring to a boil over medium-high heat.
Reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until the quinoa is fluffy and all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes to steam.
While the quinoa cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 medium chopped yellow onion, sautéing for about 3–4 minutes until soft and translucent.
Include 3 minced garlic cloves and 1 medium chopped bell pepper to the skillet. Continue cooking for another 3–4 minutes, stirring frequently until the bell pepper softens and the mixture is aromatic.
Stir in 2 cups chopped fresh spinach. Cook for 2–3 minutes until the spinach wilts, then remove the skillet from heat.
In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, 60 ml (1/4 cup) nutritional yeast, 60 ml (1/4 cup) chopped fresh parsley, 1 teaspoon dried Italian herbs, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 30 ml (2 tablespoons) lemon juice. Mix well until combined.
Gently clean the 8 large Portobello mushrooms with a damp paper towel. Carefully remove the stems and scrape out the gills using a spoon.
Place the mushrooms, gill side up, on the prepared baking sheet. Generously fill each mushroom cap with the quinoa mixture, pressing down gently to pack it.
Sprinkle 120 ml (1/2 cup) panko breadcrumbs evenly over the stuffed mushrooms. Drizzle a small amount of olive oil over the breadcrumbs for added crispness.
Bake the stuffed mushrooms in the preheated oven for 20–25 minutes, or until the breadcrumbs are golden brown and the mushrooms are tender with a rich aroma.
Remove the baking sheet from the oven and let the mushrooms cool for about 5 minutes. This will allow the stuffing to set slightly for easier serving.
Serve the savory vegan stuffed mushrooms warm. Enjoy their aroma and verify that the filling feels moist yet firm to the touch before serving.

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Variations

Mediterranean Delight: Swap fresh spinach for 200 g (7 oz) sun-dried tomatoes and add 100 g (3.5 oz) crumbled feta cheese for a tangy twist.
Spicy Kick: Mix in 1 diced jalapeño pepper and 1 teaspoon smoked paprika to the sautéed vegetables for a spicy flavor.
Mushroom Medley: Add 100 g (3.5 oz) finely chopped mixed mushrooms (like cremini or shiitake) to the filling for an earthy, umami boost.
Gluten-Free Version: Substitute panko breadcrumbs with 120 ml (1/2 cup) gluten-free breadcrumbs or ground almond flour to keep the recipe gluten-free while maintaining crunch.

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Tips on plating and presentation

When it comes to plating and presentation, there’s something special about how food looks that can elevate the dining experience.

I like to use a vibrant plate to make the stuffed mushrooms pop. Arranging them slightly askew adds an inviting touch. A sprinkle of fresh herbs on top provides color while a drizzle of balsamic reduction enhances sophistication.

Enjoy creating a visually stunning dish!

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What other dishes can I pair it with?

While stuffed mushrooms make a delightful appetizer, they can also shine alongside a variety of complementary dishes.

I love pairing them with an invigorating mixed greens salad drizzled with balsamic vinaigrette.

For a heartier option, serve them alongside vegan risotto or quinoa pilaf.

They also work well with roasted vegetables, creating a colorful and satisfying meal that’s sure to impress.

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What drinks can I pair it with?

To fully enhance your dining experience with savory vegan stuffed mushrooms, consider the right beverage pairings.

I love serving them with a crisp white wine like Sauvignon Blanc, which complements the herbs beautifully.

For a non-alcoholic option, a sparkling water with a splash of lemon never disappoints.

If you’re in the mood for something warm, herbal tea brings a cozy touch.

Enjoy!

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Frequently Asked Questions

Can I Make These Stuffed Mushrooms Ahead of Time?

Absolutely, I often make stuffed mushrooms ahead of time! Just prepare them, refrigerate, and bake when you’re ready. They still taste delicious, and it saves me time when hosting or enjoying a meal.

How Long Do Leftovers Last in the Fridge?

Leftovers usually last about three to five days in the fridge. I like to store them in an airtight container to maintain freshness. Just make sure to check for any signs of spoilage before eating!

Are These Stuffed Mushrooms Gluten-Free?

Yes, the stuffed mushrooms can definitely be gluten-free! I just use gluten-free breadcrumbs and check all other ingredients to guarantee they’re safe. It’s a delicious option for anyone avoiding gluten, and I absolutely love them!

What Type of Mushrooms Works Best for Stuffing?

I find that large portobello or cremini mushrooms work best for stuffing. Their sturdy caps hold up well, allowing me to load them with delicious fillings. Plus, they absorb flavors beautifully while baking. Give them a try!

Can I Freeze Cooked Stuffed Mushrooms?

Yes, you can freeze cooked stuffed mushrooms! I usually let them cool completely first, then wrap them tightly. When I’m ready to enjoy them again, I simply reheat them in the oven.