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Quinoa Stuffed Portobello Mushrooms

This Quinoa Stuffed Portobello Mushrooms recipe is a flavor-packed delight! Healthy, hearty, and visually stunning, it’s perfect for any occasion.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: Easy, Healthy, Vegetarian
Servings: 4 servings

Ingredients

  • 1/3 cup quinoa dry, pre-rinsed
  • 2/3 cup water
  • 4 large portobello mushrooms caps removed
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • kosher or sea salt to taste
  • 1 cup vine-ripe tomatoes diced
  • 1/2 cup whole-grain bread crumbs
  • 1/4 cup freshly chopped basil
  • 1/2 cup fat-free feta cheese

Instructions

  • In a medium saucepan, combine the rinsed quinoa and water. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
  • While the quinoa is cooking, preheat your oven to 375°F (190°C).
  • Gently clean the portobello mushroom caps with a damp cloth. Remove the stems and any visible gills using a spoon or knife.
  • In a mixing bowl, combine the cooked quinoa, diced tomatoes, whole-grain bread crumbs, chopped basil, feta cheese, olive oil, balsamic vinegar, black pepper, crushed red pepper flakes, and salt. Mix everything until well combined.
  • Spoon the quinoa mixture generously into each portobello cap, pressing down gently to pack the filling. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
  • Bake the stuffed mushrooms in the preheated oven for about 25-30 minutes or until the mushrooms are tender and the tops are slightly golden.
  • Once baked, remove the mushrooms from the oven. Allow them to cool for a few minutes before serving.

Equipment

  • Medium Saucepan
  • Baking Sheet
  • Mixing Bowl
  • Measuring cups and spoons
  • Knife and cutting board

Notes

  • Rinse quinoa thoroughly before cooking to remove bitterness.
  • Do not overcook the quinoa; it should be fluffy, not mushy.
  • Remove gills and stems from the mushrooms for better flavor and texture.