Walnut and Quinoa Vegan Stuffed Portobello Mushrooms

Walnut and Quinoa Vegan Stuffed Portobello Mushrooms

I love this recipe for vegan stuffed portobello mushrooms from Laura Theodore, aka the Jazzy Vegetarian! Her book, Vegan-Ease, rates recipes into level of difficulty. This recipe has an “Ease factor” of 3, which means it takes more than 30 minutes to prepare. But to make it easier, you can cook the quinoa the night before and reheat while you’re baking the mushrooms.

Laura says, “These meaty-tasting mushrooms are filled to the brim with hearty quinoa, walnuts, sweet red peppers and fresh basil, making them a colorful, crowd-pleasing entrée. Bonus: They are gluten-free and soy-free, ideal when entertaining guests with these common dietary restrictions.”

Vegan-Ease creates special menus to make meal planning even easier. To make a complete meal, pair the stuffed portobello mushrooms with Laura’s Kale, Lime and Almond Salad and Maple Raisin Date Truffles. (You can see the yummy kale salad in the background of this photo!)

You’ll find fun menus in Laura’s book like the Vegan, Gluten-Free, and Soy-Free Party Menu, the Be My Valentine Menu, and the Sunday Brunch Menu. 

Stuffed Portobello Mushrooms Recipe from Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet  ©Laura Theodore 2015, 2020. Reprinted by permission. Distributed by Cardinal Publishing. More information at www.jazzyvegetarian.com. Signed copy on sale, available here. Available on Amazon here. Watch Season Five on Amazon here.


For more easy vegan desserts and other recipes, visit the complete Yummy Plants recipe collection where you can also find more vegan gluten-free recipes!

If you run out of time to cook and guests are coming soon, visit the Food Reviews section to find a yummy store-bought vegan dessert or a packaged vegan meal that is tasty and quick to prepare. I only list vegan foods that taste good, so all of the products are Yummy Plants Approved!

Are you a beginner vegan, trying to figure out what vegans eat? Visit Start Here: Vegan for Beginners and check out the Vegan FAQ.  You’ll learn about easy egg and dairy substitutions, vegan protein sources, and how to stock your pantry. Or pick up a copy of It’s Easy to Start Eating Vegan.

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Walnut and Quinoa Vegan Stuffed Portobello Mushrooms

Prep Time15 mins
Cook Time1 hr 20 mins
Total Time1 hr 35 mins
Shared by: Laura Theodore


  • 1 cup uncooked quinoa thoroughly rinsed and drained
  • 2 cups water
  • ½ vegan bouillon cube
  • 8 portobello mushrooms stems removed
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • ¼ teaspoon sea salt plus more as needed
  • cup diced sweet red pepper
  • cup walnut halves chopped
  • ½ cup chopped fresh basil
  • cup roasted and salted cashews chopped
  • 2 cloves garlic minced
  • 3 tablespoons capers drained and rinsed
  • 2 teaspoons all-purpose seasoning blend
  • 1 ⁄8 teaspoon freshly ground pepper
  • Basil sprigs for garnish (optional)


  • Put the quinoa in a saucepan with the water and bouillon cube. Cover and bring to a simmer over medium-low heat. Cook for 15 to 17 minutes, or until all the water is absorbed. Fluff with a fork, remove from heat and let cool for 20 to 30 minutes (see note).
  • Preheat the oven to 400 degrees F. Line a large, rimmed baking pan with unbleached parchment paper. Put the mushrooms gill side up on the prepared pan. Drizzle 1⁄2 teaspoon olive oil and a dash of sea salt over the gills of each mushroom.
  • Put the cooled quinoa, sweet red pepper, walnuts, basil, cashews, garlic, capers, all-purpose seasoning, 1⁄8 teaspoon salt and pepper in a large bowl. Stir gently with a large spoon to combine. Put 1⁄3 heaping cup of the quinoa mixture into each mushroom, patting it down firmly as you go. Brush the top of the quinoa mixture on each mushroom with about 1⁄2 teaspoon olive oil, using a pastry brush or back of a small spoon.
  • Tent the mushrooms with foil. Bake for 50 minutes, or until the mushrooms are soft. Remove foil from the mushrooms and bake uncovered for 10 to 15 minutes, or until the top of the stuffing gets slightly golden. Put the pan on a wire rack and cool for 10 minutes before serving.

Hope you enjoy this easy vegan recipe!


Chef’s Note: You can cook the quinoa up to 1 day in advance. Once cooked, cool the quinoa, cover tightly and refrigerate until you are ready to stuff the mushrooms.

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