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Vegan stuffed mushrooms served with quinoa
Golden brown stuffed mushrooms with a nutty quinoa filling

Vegan stuffed mushrooms with quinoa

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Stuffed mushrooms are a true umami bomb: the meaty flavour of the mushroom meets the nutty taste of quinoa. This dish is an elegant starter, but also holds its own as a main course with salad. The technical challenge here is managing moisture: mushrooms release water while cooking, which the filling must absorb or allow to evaporate.
🕒 Prep Time 25 mins
🍳 Cook Time 25 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 270 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Small saucepan (for quinoa)
  • Frying pan
  • Roasting tin
  • Baking parchment

Allergen Information

⚠️ None

Instructions

1 ✓

Rinse the quinoa thoroughly in hot water through a fine sieve, then cook in double the amount of salted water for approx. 15 minutes. Let rest under a lid.

Tip: The saponin on the surface of quinoa grains is bitter; the hot water rinse removes this. Resting makes it fluffy.
2 ✓

Clean the mushrooms (do not soak, just wipe!), and snap out their stalks.

Tip: Mushrooms have a sponge-like structure; if soaked in water, they absorb it and become tasteless.
3 ✓

Brush the mushroom caps thinly with oil, salt them, and place them in the roasting tin cavity-side down. Pre-bake for 10 minutes at 180°C.

Tip: This is the trick! This way the mushroom releases its juices onto the tray, not soaking the filling.
4 ✓

Finely chop the stalks, onion, garlic and pepper. Sauté them in a frying pan in a little oil until golden brown.

Tip: Here we concentrate the flavours.
5 ✓

Mix the sautéed vegetables with the cooked quinoa and chopped parsley.

6 ✓

Turn the mushroom caps back over and stuff them generously with the filling.

7 ✓

Sprinkle the tops with sunflower seeds and bake for a further 15 minutes until the seeds are toasted.

Tip: The oil in sunflower seeds becomes fragrant under heat and adds a crunchy texture.

Recipe FAQ

Why sauté the mushroom stalks?
This gives the filling a much more intense flavour and removes excess water.
How to get a crispy top?
The roasted seeds (sunflower, walnut) provide the crunch, sprinkled on before or after baking.

Ingredients

  • 8 Large button mushrooms or Portobello mushrooms
  • 100 g Quinoa (measured dry)
  • 1 Red onion
  • 2 cloves Garlic
  • 1 Red pepper (pointed or bell)
  • 3 tbsp Olive oil
  • 1 bunch Fresh parsley
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 30 g Shelled sunflower seeds