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Savory Stuffed Portobello Mushrooms with Quinoa

stuffed portobello mushrooms with quinoa - featured image
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A quick and easy vegetarian recipe featuring large portobello mushrooms stuffed with a flavorful quinoa and vegetable filling, perfect for a healthy main or side dish.

Ingredients

Scale
  • 4 large portobello mushroom caps, stems removed and cleaned
  • 1 cup dry quinoa, rinsed
  • 2 cups vegetable broth
  • 2 tablespoons olive oil, plus extra for brushing mushrooms
  • 3 cloves garlic, minced
  • 1 small yellow or red onion, finely chopped
  • 2 cups fresh spinach, roughly chopped (or kale)
  • 1 cup cherry tomatoes, halved (optional)
  • 2 tablespoons fresh herbs (parsley or basil), chopped
  • ½ cup crumbled feta cheese (optional)
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease an ovenproof dish.
  2. Gently clean the portobello caps with a damp cloth, remove stems, and brush the tops and insides with olive oil. Set aside on the baking sheet, gill side up.
  3. Rinse 1 cup quinoa under cold water. In a medium saucepan, bring 2 cups vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and fluff with a fork.
  4. While quinoa cooks, heat 2 tablespoons olive oil in a skillet over medium heat. Add minced garlic and chopped onion. Cook for about 3-4 minutes until softened and fragrant, stirring often to avoid burning.
  5. Toss in the fresh spinach and halved cherry tomatoes. Cook until spinach wilts and tomatoes soften slightly, about 2-3 minutes. Season with salt, pepper, and a pinch of red pepper flakes if using.
  6. In a mixing bowl, combine cooked quinoa, sautéed veggies, chopped fresh herbs, lemon juice, and crumbled feta cheese. Taste and adjust seasoning as needed.
  7. Spoon the quinoa mixture evenly into each mushroom cap, pressing gently to pack the filling.
  8. Place the baking sheet in the oven and roast for 20-25 minutes, until mushrooms are tender and the filling is heated through with a slight golden top.
  9. Remove from oven and let cool for a couple of minutes before serving. Garnish with extra herbs or a drizzle of olive oil if desired.

Notes

Rinse quinoa thoroughly to remove bitterness. Brush mushrooms with olive oil to prevent drying out. Drain excess mushroom liquid halfway through roasting to avoid sogginess. Cook garlic and onion on medium heat to prevent burning. Multitask by cooking quinoa and sautéing veggies simultaneously. Use fresh herbs for best flavor. For vegan option, omit feta or substitute with nutritional yeast or toasted pine nuts.

Nutrition

Keywords: stuffed mushrooms, portobello mushrooms, quinoa recipe, vegetarian, healthy, easy dinner, gluten-free, meatless monday

Find it online: https://cooksybite.com/savory-stuffed-portobello-mushrooms-with-quinoa-easy-healthy-recipe/