Stuffed Portobello Mushrooms are one of my favorite go-to meals. Today I’m using Mediterranean flavors, lentils, and quinoa in the stuffing! These stuffed portobello mushrooms are very filling, but don’t make you feel heavy or stuffed when you are done eating them. They can be dressed up to serve to guests or just casually thrown together for a week day meal. Did I mention that these stuffed portobello mushrooms are packed with protein, low fat, gluten free, and vegan?
In the summertime I often marinate mushrooms and just throw them on the grill with other vegetables like bell peppers and sweet vidalia onions. I then just pile the veggies on a burger bun or salad and call it a meal. Another great option is to stuff the grilled portobellos with protein packed lentils and quinoa like I did in this recipe.
I used a Mediterranean marinade for the mushrooms and in the stuffing. The parsley and mint paired with the lime juice and Apple Cider Vinegar is perfect for spring. I love how the acid can helps cut through the heaviness of the stuffing and brings out a spring/summer feeling to this dish. I picked up this great Greek Mediterranean spice mix at Whole Foods that I really enjoy and used it in this dish for both the marinade and the vegetables. You can use whatever Mediterranean seasoning you like, or make your own blend with dried oregano mint, parsley, garlic, onion and salt.
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Just like stuffed peppers there’s really no way to go wrong with stuffing mushrooms, just be aware that the filling will want to go everywhere if you pile it too high. On a related note, be sure to pack your stuffing down into the mushroom to ensure that it stays in place when plated.
Stuffed Portobello Mushrooms Recipe Tips
Mushrooms are very spongy and should not be washed under cold water. If you find that your mushroom is dirty just use at damp cloth or paper towel to brush the dirt off of your mushroom.
You will find that big portobello mushrooms have very large gills on the underside. If you flip your mushroom over will see that it’s got a dark brown almost black area, called the gills. This is where the spores of the mushroom are collected when it’s growing. I always scrape this away with a spoon. Removing the gills also provides a better base for the stuffing as well.
I prefer to grill my mushrooms before stuffing them. When mushrooms cook, they tend to shrink down and I don’t want that to affect the end product. Mushrooms also let off a lot of moisture when cooking, which can throw off the balance in the stuffing especially after being marinated.
To grill mushrooms indoors during the winter even spring months I like to use this cast iron grilling pan (affiliate link). I have to admit when I bought it it was a bit of a splurge for me and I could not be more happy to have it available for those days when it’s just too chilly to go outside and cook.
Stuffed Portobello Mushrooms
- In a large bowl, combine ingredients for Mediterranean Marinade. Stir to combine and add cleaned mushrooms. Marinade while making stuffing.
- In a medium sized sauce pan, add 3 tbs. red lentils and 3 tbs. red quinoa. Add 2/3 cup water and allow to come to a boil. Cook for 15 minutes until water has been absorbed. You may need to add more water.
- While quinoa/lentils are cooking, saute the onions and kale. Chop roasted red peppers and add to onions and kale.
- In a large bowl, add Apple cider vinegar, parsley, mint, Mediterranean seasoning lime juice and salt. Add veggies and quinoa/lentil mixture and combine.
- On a preheated grill or grill pan, cook mushrooms 4-5 minutes on each side. Remove from heat.
- With a large spoon, stuff the lentil/quinoa mixture into the mushrooms. Serve immediately or refrigerate and bake at 350 for 15-20 minutes right before serving.
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What about you?
- What is your favorite meat alternative?
- Do you like Mediterranean flavors?
- What is your favorite seasoning?