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Quinoa Stuffed Portobello Mushrooms

This Quinoa Stuffed Portobello Mushrooms dish is a flavorful, nutritious delight! Packed with protein and topped with feta, it’s a must-try!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

For the Filling:

  • 1/3 cup quinoa, dry, pre-rinsed
  • 2/3 cup water
  • 4 large portobello mushrooms
  • 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

Cooking Steps:

  • Start by rinsing the quinoa under cold water. In a large pot, combine quinoa and water, bring to a boil, reduce heat, cover, and simmer for about 15 minutes.
  • Preheat your oven to 375°F (190°C). Prepare portobello mushrooms by removing stems and scraping out gills. Place caps on a baking sheet.
  • In a mixing bowl, combine cooked quinoa, diced tomatoes, bread crumbs, chopped basil, and half of the feta cheese. Add olive oil and balsamic vinegar, season with black pepper, red pepper flakes, and salt. Mix thoroughly.
  • Spoon the quinoa mixture into each portobello cap, pressing down slightly. Top with remaining feta cheese.
  • Bake the stuffed mushrooms for 20-25 minutes, or until tender and tops are golden.
  • Let cool for a few minutes before serving. Enjoy warm or at room temperature.

Equipment

  • Large Pot
  • Baking Sheet
  • Mixing Bowl
  • Measuring cups and spoons
  • Spoon or Spatula

Notes

  • Make ahead by cooking quinoa and mixing filling a day in advance.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat in the oven at 350°F (175°C) for about 10-15 minutes.