Oven Baked Stuffed Mushrooms

For this month’s cooking day, we made this great mushroom meal! It is vegan, gluten-free, and dairy-free. Not only do mushrooms taste good, but they are anti-inflammatory and have cancer-fighting properties.

Check out the recipe below 🙂


  • 1 cup Quinoa
  • 1 1/2 cups water
  • Lentils
  • Organic wild mushrooms
  • Large portabella mushrooms 
  • 1 Shallot
  • 3 large cloves of garlic 
  • Vegetable Broth
  • Splash of balsamic vinegar dressing
  • Oregano
  • Paprika
  • Rosemary
  • Thyme
  • 1 cup walnuts
  1. Start by cooking quinoa. Add your water to a pan and bring to a boil. Add Quinoa to water and reduce to a simmer for 15-20 minutes.
  2. While the quinoa is cooking, start boiling and cooking the lentils in a separate pan filled with 1 1/2 cups of water.
  3. Cut up your shallot and garlic.
  4. In a separate pan start sauteeing the garlic and shallot in a splash of veggie broth. Cook for about (?) mins. Remove from heat when you’re done cooking and set aside.
  5. When shallots are ready, put them in a bowl and start sauteeing wild mushrooms.
  6. Remove the stem of each portabella mushroom. The gills however are edible, so you don’t have to remove them unless you don’t like the texture. In a separate pan, cook the portabella mushroom face down with some balsamic vinegar until they are mostly cooked. We will also bake them in the oven at the end to add a bit of a crunch.
  7. Combine the quinoa with shallots and garlic.
  8. Combine lentils into quinoa mixture.
  9. Season with oregano, paprika, rosemary, and thyme.
  10. Blend walnuts and add to the quinoa mix.
  11. Remove the portabella mushrooms from the pan and stuff them with the quinoa blend, and top them with wild mushrooms. Place them in the oven at 400 degrees for 5-10 minutes, depending on your oven.
  12. Serve and enjoy 🙂

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