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Vegan Stuffed Portobello Mushroom over Quinoa

Name: Vegan Stuffed Portobello Mushroom over Quinoa
Prep time: 20 min
Cook time: 41 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 servings quinoa; 4 large portobello mushrooms; 1 package tofu; 0.5 tomato; 1 cup spinach; 0.25 onion; 4 cloves garlic; 1.5 teaspoons oregano; 1 teaspoon basil; 1.5 tablespoons nutritional yeast; 1 teaspoon lemon juice; 1 oz daiya vegan m zarella “cheese; 4 servings olive oil; 4 servings balsamic vinegarrette; 4 servings salt and pepper

These portobello mushrooms are stuffed with a hearty tofu and vegetable filling, then baked until tender and served over quinoa. The tofu gets a good sauté with onions, garlic, and herbs, giving it some texture before it's mixed with fresh spinach and diced tomato. A quick balsamic marinade adds a tangy layer to the mushrooms, and a sprinkle of vegan mozzarella on top melts into a gooey finish.

Recipes.zone

September 2, 2026

Back45 minServes 4Easy386 kcal

Cook mode

lacto ovo vegetarian high-protein healthy

11 steps · 45 min total

Prep Tofu

If you're using frozen tofu, make sure it's completely thawed. Then, drain it well and press out as much excess water as possible; this step helps the tofu soak up all the seasoning later.

Prep Mushrooms

Gently wipe any dirt from the portobello mushroom caps with a damp cloth, then carefully twist or cut off the stems.

Mix Marinade

In a shallow dish, whisk together 3 tablespoons of olive oil and 3 tablespoons of balsamic vinaigrette. Season with salt and pepper, tasting to adjust the balance to your liking.

Sauté Tofu Filling

Warm 3 tablespoons of olive oil in a large pan over medium heat. Add the chopped onions, minced garlic, oregano, and basil, cooking until the onions soften and turn translucent.

Crumble the pressed tofu directly into the pan, aiming for a texture like ground meat. Stir everything together and continue cooking for 15 to 20 minutes, letting the tofu brown slightly as you stir occasionally.

Finish Filling

Stir in the nutritional yeast, fresh spinach, diced tomato, and lemon juice. Cook for just another minute, until the spinach has wilted down, then take the pan off the heat and set the filling aside.

Marinate Mushrooms

Dip each portobello cap into the marinade, making sure both the top and gill sides are well coated. Arrange them gill-side up on a baking pan.

Stuff Mushrooms

Spoon the tofu and vegetable filling generously into each marinated portobello cap.

Top with Cheese

Sprinkle the vegan mozzarella shreds evenly over the stuffed mushrooms.

Preheat Oven

Preheat your oven to 370 degrees.

Bake Mushrooms

Bake the stuffed portobello mushrooms for 15 to 20 minutes, until the caps are tender and the vegan cheese has melted and is bubbly around the edges.

Serve

Serve the hot stuffed portobello mushrooms over cooked quinoa.

Vegan Stuffed Portobello Mushroom over Quinoa

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