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Hearty quinoa stuffed portobello mushrooms baked with spinach and artichoke for a date-night in or dinner party. Pair it with a dry glass of red!
Friends!
I’m excited to share something a little different with you here from Flora & Vino.
With Valentine’s Day approaching, I thought it would be fun to share my take on a date night in.
What better way to celebrate than with a hearty veg-centric meal and a cozy glass of red?
These Quinoa Stuffed Portobello Mushrooms are the perfect plant-based entree to enjoy when you’re feeling classy but don’t want to leave the comfort of your home.
These caps are gluten-free, packed with protein, and flaunt all of the fancy flourishes to bring fine-dining to your dining room.
The best part is that you don’t need to get out your wallet, or, you know, put on a dress.
Pop open a bottle of red and let’s cook some plants!
Whenever Dan and I stumble upon a winery that does food pairing with their wine tastings, I’m always the oddball out.
Sometimes I accept the little cheese and chocolate tray so that Dan can sneak bites of my portioned plate while the wine-tender isn’t looking.
“Now, take a bite of the cheddar, then a sip of wine, and taste the difference,” they recite, and I take another delicate sip of red.
Yup, still good.
When I first settled on the name Flora & Vino for a blog name, I toyed with the idea of sharing plant-based entrees and wine pairings.
Find your niche, people say, right?
The whole plants + wine thing definitely seems like uncharted territory.
Obviously I decided to make this space to be more than just wine pairings, but I’m still excited to dabble with this recipe.
What You Need to Make Quinoa Stuffed Portobello Mushrooms
Are you a fan of Portobellos?
Every time I make them I decide that I don’t make them enough.
They’re earthy, hearty, and “meaty” without the meat, if that makes any sense.
Stuffed-mushroom-heaven.
Here’s what you need:
- vegetable broth
- tamari lite
- lemon juice
- portobello mushrooms
- avocado oil
- garlic powder
- white onion
- fresh spinach
- artichoke hearts
- basil
- sun-dried tomatoes
- cooked quinoa
- pine nuts
- herbed nut cheese
- handful of cherry tomatoes
That’s it!
How to Make Them
You’re going to love the stuffing on these babies– I packed them with all things good: a tantalizing mixture of cooked quinoa, juicy sun-dried tomatoes, sliced artichoke, pine nuts, and fresh herbs.
In this recipe, I prepare both the stuffing and the mushrooms on the stovetop before combining them to bake in the oven for the most even cooking.
This meal takes a bit longer to make than my usual meal-prep and 1-pan meals, but sometimes good eats take time, friends.
Don’t shy away from the prep time on this dish, because the majority of that is spent waiting for your Portobellos to soak up all of that delicious oil-free marinade.
This is the perfect time to pop open your vino and get your date night or dinner party started!
If you know you’re going to be pressed for time, you can prepare your mushrooms in advance and let them marinade in the fridge for up to 24 hours.
I like to make an ordeal of its, though, and make the entire dish at once.
The Perfect Wine Pairing
If you follow me on Instagram, you know that I’m a red drinker, especially this time of year.
I was so excited at the opportunity to sample two of90+ Cellarsred wines to pair with my portobello dish!
The concept of their winery is pretty cool, because they search the globe for outstanding wines from the best vineyards and bottle wines under their own label for a fraction of the cost!
Their wine collection features a wide range of different wines and price points, making good wine affordable for all kinds of wine lovers.
I sampled the the Lot 53 Cabernet Sauvignonfrom the Core Series and Lot 150 Cabernet Sauvignon from the Collector Series.
My personal favorite is the Lot 150, but both taste great with the hearty flavors in this dish.
You can select either based on your own palette and price-point!
How to Serve Quinoa Stuffed Portobello Mushrooms
Enjoy these Quinoa Stuffed Portobello Mushrooms for a dinner party or a date night in.
They’re hearty enough to stand up to a dry glass of red, but light enough that you won’t need a take-home box.
(Oh wait, you’re at home, anyway!)
For serving, I love to top my mushrooms with fresh parsley and marinara sauce.
And, of course, a glass of my favorite red.
Cheers!
More Stuffed Vegetable Recipes
Stuffed Purple Sweet Potatoes
Italian Quinoa Stuffed Eggplant
Italian Stuffed Spaghetti Squash
Mushrooms Marinara Stuffed Collard Greens
Hummus Stuffed Zucchini Boats
Veggie Burger Stuffed Peppers
Quinoa Stuffed Eggplant
Marinara Stuffed Cabbage Bowls
Stuffed Acorn Squash
Italian Stuffed Spaghetti Squash
More Portobello Mushroom Recipes
Tempeh Burgers with Portobello Mushroom Buns
Pizza Stuffed Portobello Mushrooms
I Want to Hear From You
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Give me a shout on Instagram and use #floraandvino to show me your creations.
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Quinoa Stuffed Portobello Mushrooms
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5 from 1 review
- Author: Flora & Vino
- Total Time: 1 hour 30 mins
- Yield: 4 servings
- Diet: Vegan
Description
Hearty quinoa stuffed portobello mushrooms baked with spinach and artichoke for a date-night in or dinner party. Pair it with a dry glass of red!
Ingredients
- 1 cup vegetable broth
- 1 TBSP tamari lite
- 2 TBSP lemon juice
- 4 portobello mushrooms
- avocado oil (optional)
- 1/4 tsp garlic powder
- 1/2 cup white onion, diced
- 1 giant handful of fresh spinach
- 1 cup of artichoke hearts
- handful of basil, minced
- 3 TBSP sun-dried tomatoes, sliced thinly
- 1 cup cooked quinoa
- 1/4 cup pine nuts
- 1/4 cup herbed nut cheese (I like this kind!)
- handful of cherry tomatoes
For Serving
- fresh parsley, minced
- marinara sauce, optional
- 1 bottle Lot 53 90+ Cellars Cabernet Sauvignon or Lot 150 90+ Cellars Cabernet Sauvignon
Instructions
- Cut off the mushroom steam and scrape out the gills with a spoon. Wipe the mushroom caps clean with a damp paper towel or brush.
- In a large baking dish, mix the vegetable broth, Tamari lite, and lemon juice together. Add the mushrooms to the marinade and toss to coat them. Allow the mushrooms to marinade for 30 minutes.
- In large frying pan, heat a drizzle of avocado oil over medium heat. When the pan is warm, add the diced onion and garlic powder and cook everything for 3-5 minutes until they’re translucent. Add in the artichoke hearts, basil, and sun-dried tomatoes. Sauté everything for 5-8 minutes or until it’s well-incorporated. Add the spinach within the last few minutes and continue to cook until it’s slightly wilted.
- Add the cooked quinoa to a bowl with the spinach artichoke mixture and toss to combine. Set aside.
- Preheat the oven to 400°F and prepare a baking dish or parchment lined baking sheet.
- Drain the mushroom caps from their marinade. Add the mushrooms to the same pan over medium high heat with a few tablespoons of the marinade and cook them for 2-3 minutes on each side to soften, covering them with a lid for the last minute to steam.
- Place the steamed mushrooms on a parchment lined baking sheet face up. Divide the spinach artichoke quinoa mixture between the mushrooms caps. It’s okay if they’re overflowing a bit!
- Top each stuffed cap with pine nuts, herbed nut cheese, and a few sliced cherry tomatoes.
- Transfer the pan to the oven and bake the caps for 10-15 minutes, until they’re golden brown on top and the mushrooms are fork tender.
- Serve the mushrooms caps immediately with fresh parsley and your favorite marinara sauce. Store any leftover stuffed mushrooms in an airtight container in the refrigerator for 3-5 days and reheat them in the microwave before serving.
- Prep Time: 1 hour
- Cook Time: 30 mins
- Category: Entrée, Main Meal, Date Night
- Method: Oven-Bake, Stovetop
- Cuisine: Vegan, Gluten-Free
This post is brought to you by90+ Cellars, but all words and eatsare my own. Thanks for supporting the sponsors that keepme hungry!
