Looking for a hearty meatless meal? We had these delicious, and pretty, stuffed mushrooms as our main course for Christmas dinner. They make a lovely presentation and are so easy to make.

Prep Time: 1 hour 20 min    Cook Time: 15 min    Serves 4

This quinoa/rice stuffing can be made in advance and stored, covered in the fridge. The mushrooms can be washed and marinated the night before so everything is ready to just pop into your preheated oven. If you do, cook for an additional 10 minutes because the stuffing will be starting out cold. Can’t beat the simplicity, nor the taste.


  • 4 Portobello mushrooms
  • ⅛ cup low-sodium Tamari sauce
  • ⅛ cup water
  • 2 tablespoons garlic, minced (½ tbl each mushroom)
  • 1 cup short brown rice, cooked
  • 1 cup red quinoa, cooked
  • ⅛ cup low-sodium Tamari sauce
  • ⅛ cup low-sodium vegetable broth
  • 1 leek or ¼ sweet onion
  • 1 medium sweet red pepper
  • 1 medium sweet yellow or orange pepper
  • ¼ cup Tofutti sour cream
  • ¼ cup original Vegenaise
  • ¼ – ½ cup nutritional yeast (to your desired consistency and taste)
  • 1 teaspoon (or more depending on your desired taste) of Spike seasoning or Mrs. Dash
  • 2 tablespoon Tamari sauce (if needed)
  • 2 tablespoon water (if needed)



One hour before, prepare and marinate your mushrooms. Wash and pat dry them carefully. Cut off the stems and remove the gills by carefully scraping them away with a small spoon. Mix the Tamari sauce, water minced garlic into a small bowl to make a marinade. Add a pinch of salt and freshly ground black pepper to the mixture if you wish, for a flavor boost. Stir the mixture briskly with a fork.

Place the mushrooms into a baking dish top sides down. Spoon the marinade into the cap of the portobello around the edges and across the spot where the stem was attached. Let stand for one hour at least one hour in the fridge (this can be done the night before).

Preheat oven to 350 degrees.


Next, in a medium fry pan, saute the onions for about 5 minutes in the soy sauce and vegetable broth. Next add the sweet peppers and saute for about another 3 – 5 minutes.


Add the cooked rice the red quinoa, the seasoning and blend. Cover and set pan aside from the burner (direct heat) while you prepare the cream sauce.


In a small bowl, put together the sour cream, vegenaise, and nutritional yeast. Add a bit of soy sauce and water and continue stirring. You want to add just enough of the liquids to make the mixture a nice creamy sauce – not watery. Put the pan back onto the burner and blend the creamy sauce into the quinoa/rice mixture.


Spoon the mixture into the mushroom caps, place into the oven and bake for 15 to 20 minutes – just until the mushrooms are tender. (If you make the rice mixture ahead of time and store in the fridge, add about 10 minutes to the cooking time.)

Serve and enjoy.


Note:  This quinoa and rice mixture could also be used without the portobello mushroom as a simple side dish to one of your meals. If you do, simply saute a few mushrooms (or one portobello mushroom) along with the other vegetables for that extra flavor and nutritional boost.


  1. Kirsten says:

    Yes! It was delicious….and for a New Year’s Eve party I made just the rice without the portobello mushroom and it was a big hit with everyone! Thanks for the recipe!


  2. Pingback: Quinoa stuffed Portobello mushrooms - Tofutti Brands, Inc.

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