Portobello Mushrooms Stuffed with Quinoa, Spinach, and Artichoke

Now and then, a recipe comes along that changes your life, and this is one of them! My Portobello Mushrooms stuffed with Quinoa, Spinach, and Artichoke is the perfect vegetarian and vegan dish. It is packed with nutrients, protein, and delicious, mouth-watering goodness.

Whether trying to eat cleaner, try new recipes, or look for healthy, vegetarian meals, you’re bound to fall in love with portobello mushrooms and quinoa. But while both are wonderful on their own, I’m thrilled to tell you that they’re even better and more nutritious when combined. Toss in fresh veggies, peppers, aromatics, and seasonings; you’ve got a dish guaranteed to impress and delight you.

The title of this recipe is a description of all my favorite things to eat! Beyond being incredibly yummy, these stuffed mushrooms are incredibly easy to put together and simple enough to prepare and serve on a busy weeknight. And even though it’s fast and easy, it’s still exquisite and decadent, making it an excellent option for serving at a dinner party with your closest family and friends. So that’s why I’m glad to share it with you.

How do I clean portobello mushrooms?

Throughout the years, I’ve met many people who are nervous about working with fresh mushrooms for the first time because they aren’t sure how to clean them. I have good news! Cleaning portobello mushrooms is a breeze. Start by removing the stems. But don’t throw them away! You can use the stems when making vegetable stock. You can add them to the compost if you don’t have a purpose for them. Place the de-stemmed mushrooms in a colander in your sink and use a low flow to spray them until dirt and excess debris are gone gently. Then lay the mushrooms on a paper towel to dry. You can also use a damp paper towel to wipe them clean. This is the best option if your sprayer isn’t very gentle. Being gentle is critical because mushrooms can break if not handled with care.

How much quinoa do I need?

That will depend on how many mushrooms you plan to stuff and how many people you need to feed. Every single cup of uncooked quinoa yields three cups of cooked quinoa. For this recipe, I use four mushrooms and two cups of quinoa. I recommend preparing your quinoa in advance so it can be brought to room temperature before mixing in with the other stuffing ingredients. 

What if I don’t have pomegranate molasses on hand? 

Do you have any tips for selecting veggies?

I like using frozen artichoke hearts when making this recipe. Before cooking, I soak it in cold water and change out the water a couple of times. Then I pat the artichoke dry and chop it roughly. When it comes to spinach, I recommend working with baby spinach. Still, you can make it work if you only have access to regular spinach. Remove the stems and chop the spinach into smaller pieces. While frozen spinach isn’t ideal (it can be soggy if you don’t prepare it correctly). You can use it if you take care to remove all excess water.

How should I serve these stuffed Portobello mushrooms?

Stuffed Portobello mushrooms are protein-packed and versatile, perfect for showcasing their natural mushroom flavor in various dishes. They can stand alone as a main course without any other sides. However, you could pair them with other dishes for a more substantial meal. You could serve them with braised lamb shanks for a comforting dinner or next to Mediterranean oven-baked chicken drumstick.

Pair them with a refreshing summer zucchini or baby spinach and lentil salad for a lighter meal. The lemon zest and fresh thyme in the marinade and stuffing work together to create the perfect blend of flavors. Whatever you decide to serve with these stuffed Portobello mushrooms, make sure they are the show’s star!