Photo: Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

Hearty portobello mushrooms are stuffed with simple fried ‘rice’ made from quinoa and vegetables.

4 Servings

Recipe Categories:

Entrees VeganGluten-Free Nut-Free

Updated: Mon, 05/13/2019 - 9:05pm


Oil Mixture

  • ¼ cup toasted sesame oil (optional)
  • 2 Tablespoons soy sauce or tamari
  • 2 Tablespoons mirin
  • 4 teaspoons honey or agave nectar
  • 2 teaspoons brown rice vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper

Stuffed Mushrooms

  • 4 portobello mushrooms
  • 1 Tablespoon sesame oil (optional)
  • 1 cup cooked quinoa
  • 1 cup cooked brown rice
  • ½ cup cooked adzuki beans
  • 1 cup shredded carrots
  • 1 cup finely shredded cabbage
  • ½ cup minced mushrooms
  • ½ cup minced green onion
  • Sesame seeds, for garnish


  1. Preheat oven to 325º.
  2. Prepare Oil Mixture: In a small bowl mix together ¼ cup sesame oil, soy sauce, mirin, honey, vinegar, garlic powder and pepper. Whisk to combine.
  3. Prepare Stuffed Mushrooms: Remove the stem from the mushrooms, and wipe with a damp cloth. Place gill-side up in a 9” x13” baking dish. Brush gills and sides generously with Oil Mixture, and bake for 15 minutes. Remove and let cool slightly.
  4. In a large skillet, heat 1 Tablespoon sesame oil until hot. Add quinoa, rice and beans, and sauté over medium-high heat until slightly browned. Add all vegetables and cook until soft, about 10 minutes. Press mixture lightly with a spatula to mash beans.
  5. Add 1 cup grain-vegetable mixture into mushroom caps, pressing slightly to form a rounded top. Drizzle remaining oil mixture on top and sprinkle with sesame seeds. Bake for another 15 minutes, or until rice mixture is browned on top. Enjoy!