I’m excited to share something a little different with you here at 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 Spinach, Artichoke, & 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 gluten-free, packed with protein, and flaunt all of the fancy flourishes to bring fine-dining to your dining room without getting out your wallet, or, you know, putting 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.
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.
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 Flora & Vino meal-prep and 1-pan meal genre, 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.
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 of 90+ Cellars red 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 Sauvignon from 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 and you can select either based on your own palette and price-point.
Enjoy these Spinach, Artichoke, & 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!)
I love mine with a bit of crumbled herbed nut cheese, fresh sliced tomatoes, and all the fresh herbs.
And, of course, a glass of my favorite red.
If you make these Spinach, Artichoke, & Quinoa Stuffed Portobello Mushrooms, let me know!
Give me a shout on instagram @flora_and_vino and use hashtag #floraandvino to show me your how you enjoyed them.
Want more stuffed veggie ideas? Check out my Stuffed Purple Sweet Potatoes with Tandoori Chickpeas and Turmeric Tahini, Italian Quinoa Stuffed Eggplant, and Italian Stuffed Spaghetti Squash with Crispy Chickpeas, too!
For more portobello mushroom ideas, check out my Oh Em Gee Tempeh Burgers with Portobello Mushroom Buns.
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- 1 cup vegetable broth
- 1 TBS tamari lite
- 2 TBS lemon juice
- 4 portobello mushrooms
- avocado oil spray (optional)
- ¼ tsp garlic powder
- ½ cup white onion, diced
- 1 giant handful of fresh spinach
- 1 jar of artichoke hearts
- handful of basil, minced
- 3 TBS sundried tomatoes, sliced thinly
- 1 cup cooked quinoa
- ¼ cup pine nuts
- ¼ cup herbed nut cheese (I like this kind!)
- fresh parsley, minced
- handful of cherry tomatoes
- optional for serving: marinara sauce
- 1 bottle of your favorite Cabernet Sauvignon, I paired with Lot 53 90+ Cellars Cabernet Sauvignon and Lot 150 90+ Cellars Cabernet Sauvignon
- Cut off stem of each mushroom cap and scrape out the gills with a spoon. Wipe the mushroom cap 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 cover. Allow mushrooms to marinade for 30-60 minutes.
- In large frying pan, heat a bit of avocado oil spray over medium heat, or, sub water or vegetable broth if oil-free. Add diced onion and garlic powder and saute for 3-5 minutes until translucent. Add the artichoke hearts, basil and sundried tomatoes. Sauté for 5-8 minutes until well incorporated. Add spinach within the last few minutes and cook until slightly wilted.
- Prepare quinoa if you don't have cooked quinoa on hand by following instructions on package.
- Add 1 cup cooked quinoa to a bowl with the spinach artichoke mixture and toss to combine. Set aside..
- Preheat the oven to 400 degrees.
- Drain mushroom caps from marinade. Add mushrooms to the same pan over medium high heat with a few TBS of the marinade and cook for 2-3 minutes on each side to soften, covering for the last minute to steam.
- Place steamed mushrooms on a parchment lined baking sheet face up. Divide spinach artichoke quinoa mixture between the mushrooms caps. It's okay if they're overflowing a bit!
- Top each stuffed cap with 1 TBS pine nuts, 1 TBS nut cheese, and a few sliced cherry tomatoes.
- Bake caps for 10-15 minutes, until golden brown on top and the mushrooms are fork tender.
- Serve immediately with fresh parsley and your favorite marinara sauce.
- Store leftover stuffed mushrooms in the fridge for 3-5 days and reheat before serving.
This post is brought to you by 90+ Cellars, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!