Winter Wonderland Stuffed Portobello (Vegan, Gluten-Free)

We haven’t had snow this winter yet, and we are in the middle of January. Nevertheless, warm, hearty food is still in demand. Tonight I cooked up some stuffed Portobello mushrooms for my family. They were creamy (due to the spinach) and fit the bill just right.

This dish has three parts: the quinoa, the mushrooms, and the filling.


The Quinoa:
Extra virgin olive oil to sautee vegetables
1 leek, diced
1 carrot, peeled and diced small
1/2 cup quinoa
1 cup vegetable broth
sea salt, cumin, seaweed, black pepper, to taste

The Portobello:
4 Portobello mushrooms, stems removed
A hefty drizzle of virgin olive oil
Sea salt, to taste

The Stuffing:
1 small sweet potato or yam, diced small
5 cloves of garlic, smashed
1 can pinto beans
1 bag frozen whole leaf spinach
1 tablespoon miso paste (I used South River Miso brand Danelion Leek Miso Paste)
sea salt and black pepper to taste


  1. Set the oven to 400 degrees.  Rub down the Portobello mushrooms with olive oil and salt, and toss in the oven for about 12 minutes. Remove when done.
  2. While the mushrooms are softening, start the quinoa. In a saucepan over medium  heat, sweat the leeks and carrots until soft. Add the quinoa and toast for about 2 minutes. Add enough broth to cover, and the seasonings.  Drop the heat to low and simmer, covered, until quinoa is soft (about 15-20 minutes).
  3. Give a couple circles of oil and add sweet potato, cooking until it begins to soften. Add garlic and brown. Add beans, spinach, miso, and seasonings. Cook until spinach mixture is gooey; it will have a creamy texture.
  4. Spread the quinoa over the mushrooms. Add the spinach mixtures on top.  Optional: top with some vegan cheese. Toss in the oven for 5-10 minutes. Serve hot.stuffed mushrooms



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