• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Flora & Vino

  • About
  • Food
    • Breakfast
      • Oats
      • Smoothie Bowls
    • Toast!
    • Healthy Snacks
      • Snack Balls
    • Appetizers & Small Bites
    • Salads
    • Sandwiches & Wraps
    • Power Bowls
    • Soups
    • One-Pan Meals
    • Veg-Centric Entrees
      • Stuffed Veggies
      • “Pasta”
    • Savvy Sides
    • Dips & Spreads
      • Tahini Dressings
    • Sweets & Treats
    • Gluten-Free
    • Oil-Free
    • All Food Recipes
  • Drink
    • Drink
    • Smoothie Bowls
  • Lifestyle
    • Resources
      • My Top Plant-Based & Gluten-Free Pantry Staples
    • Gift Guides
    • Natural Home
    • Product Reviews
    • Recipe Round Ups
  • Contact Me
    • Media Kit
You are here: Home / Plants & Wine Pairing / Quinoa Stuffed Portobello Mushrooms

Quinoa Stuffed Portobello Mushrooms

By Flora & Vino 4 Comments

Jump to Recipe·Print Recipe

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!

Quinoa Stuffed Portobello Mushrooms served in baking dish with red wine by Flora & Vino

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!

90+ Cellars Cabernet Sauvignon poured into glasses by Flora & Vino

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.

portobello mushrooms caps marinaded in baking dish by Flora & Vino

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!

Quinoa Stuffed Portobello Mushrooms in baking dish by Flora & Vino

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.

Quinoa Stuffed Portobello Mushrooms served in baking dish by Flora & Vino

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 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.

You can select either based on your own palette and price-point!

Quinoa Stuffed Portobello Mushrooms served in baking dish with side of red wine by Flora & Vino

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!

Quinoa Stuffed Portobello Mushrooms served in baking dish by Flora & Vino

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

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

Quinoa Stuffed Portobello Mushrooms served in baking dish with red wine on wooden board by Flora & Vino

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Quinoa Stuffed Portobello Mushrooms


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Flora & Vino
  • Total Time: 1 hour 30 mins
  • Yield: 4 servings
  • Diet: Vegan
Print Recipe
Pin Recipe

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

  1. 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.
  2. 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.
  3. 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.
  4. Add the cooked quinoa to a bowl with the spinach artichoke mixture and toss to combine. Set aside.
  5. Preheat the oven to 400°F and prepare a baking dish or parchment lined baking sheet.
  6. 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.
  7. 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!
  8. Top each stuffed cap with pine nuts, herbed nut cheese, and a few sliced cherry tomatoes.
  9. 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.
  10. 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

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

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!

 

Filed Under: All Food Recipes, Gluten-Free, Plants & Wine Pairing, The Main Meal

You may also like:

Creamy Vegan Pumpkin Pasta
Roasted Beet Salad with Lentils, Carrot Ribbons, & Citrus Tahini
Jamaican Jerk Cauliflower Steaks & Rosé

like, follow, share

« previous post Dark Chocolate Beet Muffins
next post » No-Sugar-Added Raspberry Chia Seed Jam
Previous Post: « Dark Chocolate Beet Muffins
Next Post: No-Sugar-Added Raspberry Chia Seed Jam »

Reader Interactions

Comments

  1. hellen

    July 3, 2018 at 2:06 am

    Thanks,
    I tried it. It is good & tasty. Quinoa seeds are very healthy for a body
    It has a rich amount of fiber, antioxidants, and iron
    we provide the Organic Quinoa Seeds.so let’s start to buy Quinoa seeds at Nourish you
    https://nourishyou.in/superfoods/quinoa-seeds/

    Reply

Trackbacks

  1. What To Serve With Chicken Francese - 13 Delicious Sides says:
    July 10, 2022 at 11:44 pm

    […] this quinoa-stuffed portobello mushrooms recipe a try for dinner […]

    Reply
  2. 30 Easy Vegan Portobello Mushroom Recipes (Healthy!) | The Green Loot says:
    August 3, 2023 at 4:25 am

    […] 6. Spinach Artichoke Quinoa Stuffed Mushrooms […]

    Reply
  3. 30+ Vegan Mediterranean Recipes Bursting with Flavor | The Green Loot says:
    December 5, 2024 at 11:14 am

    […] 21. Quinoa Stuffed Portobello Mushroom […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Primary Sidebar

Search Flora & Vino

Hi, I'm Lauren!
You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

Learn More about Flora & Vino

  • Facebook
  • Instagram
  • Pinterest
  • TikTok

Footer

what’s happening now on instagram

I’m *obsessed* with these Lemon Cashew Chia Seed I’m *obsessed* with these Lemon Cashew Chia Seed Muffins and once you see the ingredient list, you will be too! 🍋 🥧

Here’s what’s inside:
✔️chia seeds
✔️unsweetened almond milk 
✔️superfine almond flour 
✔️maple syrup
✔️lemon zest
✔️lemon juice
✔️cashew butter

That’s it! Perfect for a vegan and gluten-free snack! For the full recipe, click the link in my profile and then this image. 

#floraandvino #veganmuffins #glutenfreemuffins #grainfreemuffins #theveganmuffinwoman
WTMTW! ✨ This week in our Sunday meal planning e WTMTW! ✨ This week in our Sunday meal planning email series, I talked about my “fridge fasts” and how I’m using up what I have on hand in easy recipes to reduce waste and increase creativity! 💪 Swipe through the see the line up. 

Here’s what recipes smiles at me this week:
✔️ Key Lime Pie Overnight Oats
✔️ SunButter & Jelly Bliss Balls
✔️ Kale Caesar Salad with Avocado Dressing
✔️ Mediterranean Quinoa Bake 
✔️ Chocolate Avocado Chia Pudding
✔️ African Peanut Butter Stew

To receive these recipe ideas in your inbox, visit floraandvino.com and join the email list! 

#floraandvino #wtmtw #veganmealprep #veganmealplan
Need an oat refresh?! Chocolate Stovetop Oats made Need an oat refresh?! Chocolate Stovetop Oats made with simple ingredients for a cozy breakfast ready in 10 minutes. Consider adding this to your meal plan for the week ahead! 🍫

For the full recipe, visit floraandvino.com and search “chocolate oats” or google search “flora & vino chocolate oats”. 

Add your own toppings!!! 

#floraandvino #chocolateoats #stovetopoats
#ad// {NEW!} When everything else feels hard, this #ad// {NEW!} When everything else feels hard, this Thai Carrot Sweet Potato Soup feels easy. 🥕🍠🥣 It also tastes amazing and every warm spoonful is like a comforting embrace. This Thai Carrot Sweet Potato Soup is made on the stovetop with root vegetables and yellow curry paste blended with a spoonful of nut butter. I used a standing blender but you can also use an immersion blender to achieve the creamiest consistency.

I love topping my soup with cilantro, @edenfoods Tamari Roasted Almonds, and @edenfoods Hot Pepper Sesame Oil. 

@edenfoods Tamari Roasted Almonds are infrared roasted organic almonds with complimentary organic tamari soy sauce. They’re a delicious snack packed with protein and fiber. You can enjoy them on their own, added to trail mix, on salads and bowls, or…on soup! 
 
@edenfoods Hot Pepper Sesame Oil is a delicious unrefined expeller pressed toasted sesame oil that is infused with hot red chili peppers. Friends, this stuff is HOT! Just a *drop* adds a big kick to your dressings, marinades, stir-fries, etc. If you have a wild side, add a drop or two to your soup bowl for a little extra heat! 

Feel free to add your favorites, like roasted chickpeas, green onion, and sesame seeds.

To grab the recipe, click the link in my profile and then this image. 

#floraandvino #edenfoods #thaisoup #sweetpotatosoup #carrotsoup
M and I have plans to visit True Food Kitchen this M and I have plans to visit True Food Kitchen this week for V-Day and it reminded me of this Harissa Toasted Cauliflower I made inspired by their menu item. Whether you love TFK as much as I do, you’re going to be obsessed with my version of this cauliflower! It’s baked and then coated in a tahini sauce and topped with fresh herbs, cranberries, and hazelnuts. Enjoy it as an appetizer or side! Cozy and delicious all year round. 

For all of the recipe details, click the link in my profile and then this image! 

#floraandvino #harissaroastedcauliflower #roastedcauliflower
Vegan COSMIC Brownies. These plant-based cosmic br Vegan COSMIC Brownies. These plant-based cosmic brownies are made with almond flour and sweetened with coconut sugar. Top them with Chocolate @sunbutter and sprinkles for a fun dessert! 🎉

Here’s what you need:
✔️ ground flaxseed
✔️ unrefined coconut sugar 
✔️ unsweetened almond milk
✔️ @sunbutter 
✔️ almond flour
✔️ raw cacao powder
✔️ dairy free dark chocolate chips 
✔️ chocolate @sunbutter 
✔️ Sprinkles!!!

That’s it! For the full recipe, visit www.floraandvino.com and search “cosmic brownies”. Enjoy!!!

#floraandvino #veganbrownies #cosmicbrownies
{NEW!} Happy V-Day! ❤️💋😘 Need a quick da {NEW!} Happy V-Day! ❤️💋😘 Need a quick date night dinner in idea?! Make this Creamy Vegan 1-Pot Pasta. You make it 1-pot in less than 10 minutes. 🍝 

Here’s what you need: 
✔️ pasta (I used @chickapeapasta)
✔️ almond milk 
✔️ nutritional yeast
✔️ marinara sauce
✔️ fresh basil 

That’s it! 

For the full recipe, click the link in my profile and then this image. Let me know what you think! 

#floraandvino #onepotpasta #1potmeal #onepotdinner
My personal favorite vegan truffles are these Caca My personal favorite vegan truffles are these Cacao Dusted Dark Chocolate Truffles. 🍫 They’re *so* easy to make with dark chocolate, coconut milk, and a light cacao powder finish. Perfect for a simple decadent treat or to gift to someone special! 😉

For the recipe, click the link in my profile and then this image. Enjoy!

#floraandvino #vegantruffles #darkchocolatetruffles #healthytruffles
  • Facebook
  • Instagram
  • Pinterest
  • TikTok
  • Home
  • About Flora & Vino
  • Media Kit
  • Privacy Policy
  • Contact Me
© 2019 FloraandVino.com  |  Privacy Policy  |  Design: Weller Smith Design

Copyright © 2025 · Floraandvino.com ·