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    "home" » Recipes » Main dishes

    Veggie Stuffed Portobello Mushrooms

    Modified: May 10, 2025 · Published: Jul 22, 2021 bySophie Viau

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    These Veggie Stuffed Portobello Mushrooms are Perfect for The BBQ!

    Grilled vegan stuffed portobello mushrooms on a wooden board

    Mmm, stuffed mushrooms.  I used to only make them for parties because it can be a lot of work stuffing little mini mushrooms that are gone in one bite!  But after I tried stuffing a larger Portobello mushroom, I never went back.

    Jump to:
    • The ingredients
    • Step-by-step preparation with photos
    • FAQS
    • Veggie Stuffed Portobello Mushrooms

    The ingredients

    All the ingredients you need to make this Vegan Stuffed Portobello Mushroom with Quinoa

    The main ingredients

    Portobello mushrooms are the exact same strain as common white mushrooms, just bigger.  And because they have grown longer, they have a meaty texture that makes them a great substitute for beef.  They hold their shape well and can be cooked like a steak in a frying pan or on a grill. 

    Quinoa is a seed that brings a lot of versatility to the vegan diet. Cooking like a grain, quinoa is one of the few plant foods that provide a complete source of protein.

    Wine: You can substitute the wine with vegetable broth if you prefer

    Bread: It's better to use the leftover bread you add for a couple of days because fresh bread won't hold its shapes

    Whole grain mustard: You can also use Dijon mustard

    Cheese

    Step-by-step preparation with photos

    An old pencil drawing of Don Quixote and Sancho Panza sitting on their horses, by Wilhelm Marstrand.
    • Remove and finely chop the mushroom stems. Put aside. With a spoon, scrape the inside of the mushroom (the black part on the underside of the mushroom cap) and discard it. Set aside the mushrooms.
    • In a large bowl, combine olive oil, balsamic vinegar, Worcestershire sauce, and whole-grain mustard.
    • Brush the portobello mushroom with the marinade and coat well. Marinade for at least 30 minutes.
    • Preheat the BBQ over medium-high heat. Or preheat the oven to 400 F˚
    • In a skillet over medium heat, add the chopped mushroom stalks, tomatoes, bell pepper, and onion. Season with salt and pepper. Sauté over medium-high heat for about 2 minutes. Add the wine and quinoa. Bring to a boil and let reduce almost dry. Add the croutons, and set aside.
    • Remove the mushroom caps from the marinade and place them on a plate. Season with salt and pepper. Fill with stuffing and sprinkle with cheese. Place on the barbecue grill or in the oven and cook for about 20 minutes.
    • Sprinkle with fresh basil and voila, Bon appétit! 
    Cooked stuffed portobello on a wooden board top view

    FAQS

    How to pick the best mushroom?

    When purchasing your mushrooms, look for those that are firm and uniform in color.  Avoid those with wrinkles, dark spots, or dry patches, as this is a sign of early spoilage.  Good mushrooms should smell like clean earth.

    How to store my mushrooms properly?

    If you buy your mushrooms prepackaged, you can leave them in their packaging – it’s designed to keep your mushrooms fresh.  If you’ve bought in bulk, place them in a brown paper bag.  Plastic like Ziploc bags, will trap humidity and cause the fungi to decompose faster.  Once you’ve bought your mushrooms, you can keep them in the fridge for up to 10 days, but they are best used as quickly as possible.

    How to wash my mushroom?

    When you’re ready to start cooking, keep in mind that mushrooms can’t be washed like a regular veggie.  They are like sponges and soak up water, so they cannot be run under a tap or soaked. 
    Instead, you can:
    Clean with a damp cloth to get rid of traces of soil.
    Rub them delicately with a small brush. You can use a nail brush or toothbrush (new of course) to do this or purchase one of these cute mushroom brushes
    Scrape debris or discoloration off with a knife

    Fork with a bite of the stuffed portobello mushroom

    Veggie Stuffed Portobello Mushrooms

    Sophie Viau
    A delicious recipe for Veggies Stuffed Portobellos. I love this recipe, I cook it in the oven in winter and on the barbecue in summer. Easy to prepare and delicious it's what we call a winning recipe !!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course main dish
    Cuisine BBQ
    Servings 4
    Calories 480 kcal

    Ingredients
      

    • 2 tablespoon olive oil
    • 2 tablespoon basalmic vinegar
    • 1 tablespoon worcestershire sauce
    • 1 teaspoon whole grain mustard
    • salt and pepper
    • 4 portobello musrhooms caps
    • 1 cup cherry tomatoes halved
    • 1 onion
    • 1 bell pepper red, yellow or orange
    • ½ cup quinoa cooked
    • 1 cup bread croutons
    • ½ cup dry white wine
    • 2 cups cheddar cheese
    • ¼ cup fresh basil

    Instructions
     

    • Remove and finely chop the mushroom stems. Put aside. With a spoon, scrape the inside of the mushroom (the black part on the underside of the mushroom cap) and discard it. Set aside the mushrooms.
    • In a large bowl, combine olive oil, balsamic vinegar, Worcestershire sauce, whole grain mustard.
    • Brush the portobello mushroom with the marinade and coat well. Marinade for at leaat 30 minutes.
    • Preheat the BBQ over medium high heat. Or preheat the oven to 400 F˚
    • In a skillet over medium heat, add the chopped mushroom stalks, tomatoes, bell pepper and onion. Season with salt and pepper. Sauté over medium-high heat for about 2 minutes. Add the wine and quinoa . Bring to a boil and let reduce almost dry. Add the croutons, set aside.
    • Remove the mushroom caps from the marinade and place them on a plate. Season with salt and pepper. Fill with stuffing and sprinkle with cheese. Place on the barbecue grill or in the oven and cook for about 20 minutes.
    • Sprinkle with fresh basil and voila, Bon appétit !

    Nutrition

    Calories: 480kcalCarbohydrates: 32gProtein: 21gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 59mgSodium: 478mgPotassium: 745mgFiber: 4gSugar: 8gVitamin A: 1767IUVitamin C: 49mgCalcium: 451mgIron: 3mg
    Keyword BBQ
    Tried this recipe?TAG Noble Veggies
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    5 from 3 votes (3 ratings without comment)

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    Sophie the author on a white background

    Hi I'm Sophie!

    I’m Sophie, the recipe creator and food photographer behind Noble Veggies. Here, you’ll find easy recipes that are all about balance, think cheesy pasta with broccoli, sheet pan chicken loaded with roasted veggies, and even a few veggie-packed sweets. It’s not about being perfect. It’s about making room for real food, quick prep, and a little veggie love on every plate.

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