Gluten-Free Stuffed Portobello Mushrooms

Gluten-Free Stuffed Portobello Mushrooms

Julia

These Gluten-Free Stuffed Portobello Mushrooms transform humble fungi into a satisfying main course that even meat-lovers will adore. The meaty, umami-rich portobello caps serve as edible bowls for a savory mixture of quinoa, sun-dried tomatoes, spinach, and melted cheese, creating a complete meal that's both nutritious and deeply satisfying.

Portobello mushrooms have long been a favorite among vegetarians for their substantial texture and earthy flavor that stands up beautifully to roasting. When stuffed and baked, they develop a tender, juicy interior while the edges caramelize slightly, adding depth to every bite. The filling combines protein-rich quinoa with vibrant vegetables and aromatic herbs, making this dish as nutritious as it is delicious.

What makes this recipe particularly special is its versatility and make-ahead friendliness. You can prepare the filling in advance and stuff the mushrooms just before baking, making it perfect for busy weeknights or elegant dinner parties. The combination of textures—from the tender mushroom to the fluffy quinoa and creamy melted cheese—creates a restaurant-quality dish that's naturally gluten-free without any specialty ingredients or complicated substitutions.

Whether you're following a gluten-free diet, looking to incorporate more plant-based meals, or simply want a lighter yet satisfying dinner option, these stuffed portobellos deliver on all fronts. They pair beautifully with a simple green salad or roasted vegetables for a complete, balanced meal that proves healthy eating never has to be boring.

Julia

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

45 minutes
None servings
285 calories
Fat 15.00g
Carbs 24.00g
Protein 14.00g

Ingredients

4 wholelarge portobello mushroom caps, stems removed and gills scraped out
3 tbspolive oil, divided
1/2 cupquinoa, uncooked
1 cupvegetable broth
1 mediumyellow onion, finely diced
3 clovesgarlic, minced
2 cupsfresh spinach, roughly chopped
1/3 cupsun-dried tomatoes, chopped
1 cupmozzarella cheese, shredded
1/4 cupParmesan cheese, grated
2 tbspfresh basil, chopped
1 tspsalt
1/2 tspblack pepper, freshly ground
2 tbspfresh parsley, chopped (optional)

Equipment

Cutting board
Baking sheet
Parchment paper
Oven
fork
knife
spoon
fine-mesh strainer
pastry brush
large skillet
small saucepan with lid
mixing spoon

Anti-Inflammatory Diet

Packed with anti-inflammatory ingredients like spinach, portobello mushrooms, olive oil, and herbs, this recipe supports reduced inflammation through whole, nutrient-dense foods.

Clean Eating

Perfectly aligned with clean eating principles, using whole, minimally processed ingredients like fresh vegetables, quinoa, and herbs, prepared simply without artificial additives.

Flexitarian Diet

This recipe embodies flexitarian principles by featuring plant-based ingredients as the primary focus, with optional cheese providing a small amount of animal protein for added flavor and nutrition.

Gluten-Free Diet

Naturally gluten-free recipe using quinoa, vegetables, and mushrooms, with no wheat-based ingredients, making it safe for those avoiding gluten.

Plant-Based Diet

This recipe is an excellent plant-based option featuring protein-rich quinoa, nutrient-dense vegetables like spinach and sun-dried tomatoes, and portobello mushrooms as a hearty, meat-free main course.

Vegetarian Diet

A perfect vegetarian meal that provides complete protein through quinoa and cheese, with substantial portobello mushrooms creating a satisfying main dish without any meat.

Instructions

1

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.

1 min
2

Remove the stems from the portobello mushrooms and use a spoon to gently scrape out the dark gills from the underside of each cap, creating a hollow for the stuffing.

3 min
3

Brush both sides of the mushroom caps with 2 tablespoons of olive oil and season with a pinch of salt and pepper. Place them gill-side up on the prepared baking sheet.

2 min
4

Rinse the quinoa thoroughly in a fine-mesh strainer under cold running water for about 30 seconds to remove any bitter coating.

1 min
5
3 min

In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil over high heat.

6
15 min

Once boiling, reduce heat to low, cover with a lid, and simmer for 15 minutes until the quinoa is tender and the liquid is absorbed.

7

Once quinoa is cooked, remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

5 min
8

While the quinoa cooks, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.

1 min
9
5 min

Add the diced onion to the skillet and sauté for 4-5 minutes until softened and translucent.

10
1 min

Add the minced garlic and cook for 1 minute until fragrant, stirring constantly.

11
3 min

Add the chopped spinach and sun-dried tomatoes to the skillet and cook for 2-3 minutes until the spinach wilts completely.

12

Remove the skillet from heat and add the cooked quinoa, half of the mozzarella cheese, Parmesan cheese, fresh basil, remaining salt, and pepper. Stir everything together until well combined.

2 min
13

Divide the quinoa mixture evenly among the four mushroom caps, mounding it generously in the center of each cap.

2 min
14

Top each stuffed mushroom with the remaining mozzarella cheese, distributing it evenly.

1 min
15

Bake in the preheated oven for 20-25 minutes until the mushrooms are tender and the cheese is melted and golden brown on top.

25 min
16

Remove from the oven and let cool for 3-5 minutes. Garnish with fresh chopped parsley if desired and serve immediately.

5 min

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