These Vegan Stuffed Portobello Mushrooms are Perfect for The BBQ!
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.
I make Vegan Stuffed Portobello Mushrooms year-round, in the oven during the winter, and on the barbeque during the summer. These can be eaten as a main dish or keep them as an entrée.
And If you like stuffed vegetables you will love this Italian stuffed sweet potato recipe!
The ingredients
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 their shapes
Whole grain mustard: You can also use Dijon mustard
Vegan Cheese: If you are not vegan, you can use regular cheese
The preparation
- 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 !
FAQS
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.
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.
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
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Vegan Stuffed Portobello Mushrooms
Ingredients
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 !
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