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Stuffed Mushrooms with Soy and Sesame Quinoa

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  • Author: Caroline Phelps
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 stuffed mushrooms 1x
  • Category: Vegan
  • Method: Baking
  • Cuisine: American


A super healthy meatless dinner recipe packed with goodness!


  • 4 large portobello mushrooms
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic (peeled and minced)
  • 1 small onion (peeled and finely chopped)
  • 1 medium carrot (finely diced)
  • 1 green or red bell pepper (finely diced)
  • 1 cup cooked quinoa
  • 2 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 2 scallions (finely chopped)
  • 2 slices vegan cheese (or 1/4 cup freshly grated parmesan cheese)


  1. Preheat oven to 400ºF.
  2. Using a small spoon, gently scoop out the gills of each portobello mushroom.
  3. Line a baking sheet with parchment paper and place the mushrooms facing up. Brush each mushroom with a little olive oil and set aside.
  4. In a large pan over medium high heat, add remaining olive oil, garlic and onions and stir fry for 3 minutes, until onions are translucent.
  5. Add carrots and bell peppers and stir fry for 3 minutes or until vegetables are tender but still yielding a soft crunch. Season with salt and pepper.
  6. Add quinoa, soy sauce and sesame oil and mix well.
    Turn the heat off and stuff each mushroom with about 1/4 cup of the mixture.
  7. Bake in the oven for 10 minutes.
  8. Take mushrooms out of the oven and turn the oven on to broil.
    Sprinkle scallions on top of each mushroom and top with 2 squares of vegan cheeses, or 1 tablespoon of freshly grated parmesan.
  9. Broil for 4-5 minutes, until cheese has melted and the tops are golden brown. Serve.


  • Serving Size: 1 stuffed mushroom
  • Calories: 255
  • Sugar: 5.5 g
  • Sodium: 325.4 mg
  • Fat: 17.8 g
  • Saturated Fat: 3.2 g
  • Carbohydrates: 19.7 g
  • Fiber: 3.9 g
  • Protein: 7.1 g
  • Cholesterol: 3.6 mg
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