Herbs, almonds & Quinoa Stuffed Mushrooms


Herbs, almonds & Quinoa Stuffed Mushrooms

This is such a versatile and super delicious plant-based entrée. Stuffed Mushrooms are so easy to make, and you can eat them for breakfast, lunch, and dinner- just swap out your toppings!  Mushrooms are one of my favorite veggies – full of vitamin D & B

Herbs, almonds & Quinoa Stuffed Portobello Mushrooms

Serves: 3


  • 6 medium-sized mixed mushrooms; Portobello and flat mushrooms, washed and dried
  • 1 cup quinoa, cooked
  • 2 cups mixed herbs (coriander, basil)
  • 1 tbsp lemon juice and lemon zest
  • 1/2 cup almonds
  • Olive oil
  • Sea salt


  1. Preheat oven to 180°.
  2. Arrange mushrooms on a lined baking tray and remove stems.
  3. To make herb topping, add mixed herbs, 1 tsp sea salt, olive oil, lemon juice, lemon zest and almonds to a food processor and process until a chunky paste. Mix all ingredients with cooked quinoa.
  4. Spoon 2-3 tbsp of quinoa mixture into each mushroom.
  5. Top with extra basil and chili flakes. Drizzle with olive oil.
  6. Add mushrooms to oven and bake for 25-30 minutes.
  7. Enjoy immediately as is or with a sauce of choice. Enjoy!


Nut-free: sunflower seeds/pumpkin seeds.

No quinoa: you can replace it with brown rice

Don't do mushrooms? Substitute with half a tomato or capsicum with the centre scooped out.

Hope you like this recipe?  What Would You Stuff Your Mushrooms With? 


With gratitude and love,


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Viviana Vera