(Vegan) Quinoa Stuffed Portobello Mushrooms


We are in full Spring mode here in the ABM kitchen, which means bring on all the vibrant farmers market produce! Starting off the season of happy times and good sunshine is our (Vegan) Quinoa Stuffed Portobello Mushrooms that makes for the perfect light lunch/dinner!

Quinoa Stuffed Portobello Mushrooms (Bubbies x ABM)
Quinoa Stuffed Portobello Mushrooms (Bubbies x ABM)

This is a sponsored post, but as always, opinions are my own. And a big thank you to Bubbies' for working with me!

What does sauerkraut taste like?

Sauerkraut tastes similar to kimchi, except without the fiery spices. It's slightly salty and adds the perfect little crunch to complement the stuffed quinoa portobello mushrooms!

What is different about Bubbies' Sauerkraut?

Bubbies’ Naturally-Fermented Sauerkraut is made with NO preservatives, NO added sugars, and NO Vinegar. Therefore, you aren’t going to have that sour, tangy taste in the soup like normal sauerkraut. Instead, theirs rides the fine line of subtle peppery notes with a salty aftertaste.

Why are naturally fermented foods healthy for your body?

From kefir to yogurt to sauerkraut, naturally fermented foods help feed the “good” bacteria in your stomach, which may help improve your digestion and boost your immune system. 

In fact, naturally-fermented sauerkraut is rich in fiber, minerals, and vitamins. The fermentation process creates these ultra-nutritious probiotics that may help your body absorb other nutrients more easily. For example, the sauerkraut in this soup may help your body more fully absorb the nutrients in carrots (like potassium, beta carotene, and fiber) and wild rice (like vitamin A, vitamin K, and vitamin C).

Where can I find Bubbies’ Naturally-Fermented Sauerkraut?

The beautiful thing is that Bubbies' relishes, pickles, and sauerkraut can be found in most grocery stores across America! I usually buy mine at Whole Foods, but you can also find them at Publix, Harris Teeter, Fresh Market, and more. Find a location near you by clicking here.

Quinoa Stuffed Portobello Mushrooms (Bubbies x ABM)
Quinoa Stuffed Portobello Mushrooms (Bubbies x ABM)
Quinoa Stuffed Portobello Mushrooms (Bubbies x ABM)
Quinoa Stuffed Portobello Mushrooms (Bubbies x ABM)

There's only one word to describe the filling (pictured above) - YUM!

...In fact, I ended up making more filling than I needed just to save it for later. With or without the portobello mushrooms, this filling will not disappoint! However, if you do end up eating the filling by itself, then I recommend adding lemon juice as your 'salad dressing' ;)

Now, it's time to grab our aprons and begin cooking up deliciousness!

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!

For more tasty A Bright Moment recipes, be sure to follow us on Pinterest, Facebook, YouTube and Instagram.

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"The Lord is good to those whose hope is in him, to the one who seeks him; it is good to wait quietly for the salvation of the Lord."  ~  Lamentations 3:25-26

(Vegan) Quinoa Stuffed Portobello Mushrooms



  • 6 Portobello Mushrooms (washed and stems/gills removed)
  • 1 cup Quinoa (cooked)
  • 1/3 cup Bubbies' Naturally-Fermented Sauerkraut
  • 1/3 cup Sundried Tomatoes (finely chopped)
  • 1/3 cup Red Onions (finely chopped)
  • 1/3 cup Fresh Basil and/or Parsley (chopped)
  • 1/3 cup Cherry Tomatoes (quartered)
  • Zest of 1 Lemon
  • 1 tbsp. Extra Virgin Olive Oil
  • 1/2 tsp. Salt
  • 1/2 tsp. Black Pepper


  1. Preheat oven to 400F. Line a baking pan with parchment paper.
  2. In a large bowl, combine the cooked quinoa, sauerkraut, chopped sundried tomatoes, chopped red onions, chopped basil and parsley, quartered cherry tomatoes, lemon zest, salt, and black pepper. Mix until all ingredients are evenly distributed.
  3. Place the mushrooms stem-side down on the prepared baking pan and generously brush with the olive oil.
  4. Bake for 8-10 minutes, or until beginning to soften. If there are any excess liquids, soak it up with paper towels.
  5. Flip the mushroom caps over, stuff with the quinoa mixture, then bake for an additional 10-15 minutes.
  6. Garnish with freshly chopped herbs before serving warm.

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