There’s something incredibly satisfying about a dish that combines earthy flavors, wholesome ingredients, and a touch of indulgence. Today, I’m excited to share my favorite recipe for Quinoa Stuffed Portobello Mushrooms. This dish is not only visually stunning but also packed with nutrients, making it a perfect option for a healthy lunch or a light dinner. The combination of quinoa, fresh vegetables, and feta cheese nestled inside meaty portobello mushroom caps is just too good to resist!
Why I Love This Recipe
Quinoa Stuffed Portobello Mushrooms have become a staple in my kitchen because they offer a delightful mix of textures and flavors. The savory umami of the mushrooms pairs beautifully with the nutty quinoa, while the fresh tomatoes and basil bring a burst of freshness. Plus, it’s a versatile dish that can be modified to fit your preferences or what you have on hand. Whether you’re serving it for a weeknight dinner or impressing guests at a dinner party, these stuffed mushrooms never disappoint.
What We’re Using
To create these delicious quinoa stuffed portobello mushrooms, you will need the following 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 (homemade or store-bought)
- 1/4 cup fresh basil (chopped)
- 1/2 cup fat-free feta cheese
Equipment & Tools
Before we dive into cooking, let’s gather the necessary equipment. Here’s what you’ll need:
- Medium saucepan – For cooking the quinoa.
- Baking sheet – To roast the stuffed mushrooms in the oven.
- Mixing bowl – To combine the filling ingredients.
- Spoon or spatula – For stuffing the mushrooms.
- Knife and cutting board – For chopping vegetables and herbs.
Quinoa Stuffed Portobello Mushrooms Cooking Guide
Now, let’s get to the fun part – cooking! Follow these simple steps to create your Quinoa Stuffed Portobello Mushrooms.
Step 1: Cook the Quinoa
In a medium saucepan, add the rinsed quinoa and water. Bring 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 all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
Step 2: Prepare the Mushrooms
While the quinoa is cooking, preheat your oven to 375°F (190°C). Gently clean the portobello mushroom caps with a damp cloth and remove the stems. Place them on a baking sheet, gill side up.
Step 3: Create the Filling
In a mixing bowl, combine the cooked quinoa, diced tomatoes, bread crumbs, chopped basil, and feta cheese. Drizzle with olive oil, balsamic vinegar, and sprinkle in the black pepper and crushed red pepper flakes. Season with kosher or sea salt to taste. Mix until everything is well combined.
Step 4: Stuff the Mushrooms
Generously spoon the quinoa filling into each portobello cap, ensuring they are heaped well.
Step 5: Bake the Mushrooms
Drizzle a little olive oil over the stuffed mushrooms and place the baking sheet in the preheated oven. Bake for 25-30 minutes or until the mushrooms are tender and the tops are golden brown.
Step 6: Serve and Enjoy
Remove the mushrooms from the oven, let them cool for a few minutes, and then serve warm. These quinoa stuffed portobello mushrooms are perfect on their own, but you can also pair them with a side salad for a complete meal!
Smart Substitutions
If you’re looking to customize this recipe, here are some smart substitutions you can make:
- Use brown rice instead of quinoa for a different grain texture.
- Try spinach or kale in place of basil for added greens.
- Swap the feta cheese with goat cheese or a vegan cheese alternative.
- Add chopped bell peppers or zucchini for extra veggies in the filling.
What Not to Do
While making Quinoa Stuffed Portobello Mushrooms is straightforward, here are some common pitfalls to avoid:
- Don’t skip rinsing the quinoa; this helps remove its natural bitterness.
- Avoid overcooking the mushrooms; they should be tender but not mushy.
- Don’t forget to season the filling; a little salt is essential for bringing out the flavors.
- Do not pack the filling too tightly; leave some space for the mushrooms to cook evenly.
Refrigerate, Freeze, Reheat
These stuffed mushrooms are great for meal prep! Here’s how to store and reheat them:
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze the stuffed mushrooms before baking. Wrap them tightly in plastic wrap and aluminum foil for up to 2 months. When ready to cook, thaw in the fridge overnight and bake as directed.
- Reheat: To reheat, place them in a preheated oven at 350°F (175°C) for about 15 minutes or until heated through.
Ask & Learn
Can I use other types of mushrooms for stuffing?
Absolutely! While portobello mushrooms are ideal for their size and flavor, you can use large cremini or even stuffed button mushrooms if you prefer smaller bites.
Is quinoa gluten-free?
Yes, quinoa is naturally gluten-free, making it a fantastic alternative for those with gluten sensitivities.
What can I serve with quinoa stuffed portobello mushrooms?
These stuffed mushrooms pair wonderfully with a simple green salad, roasted vegetables, or even alongside a hearty grain dish like Mushroom Rice.
Can I make these vegan?
Yes! Just omit the feta cheese or substitute it with your favorite plant-based cheese. You can also use nutritional yeast for a cheesy flavor without dairy.
Explore More
If you enjoyed this recipe, you might want to try out some of these delicious dishes:
Next Steps
Now that you have the recipe for these mouthwatering Quinoa Stuffed Portobello Mushrooms, it’s time to get cooking! Gather your ingredients, preheat your oven, and enjoy the delightful aroma that fills your kitchen as these mushrooms bake. This dish is not only a feast for the eyes but a wholesome treat for your body. Whether you share them with loved ones or savor them on your own, these stuffed mushrooms are bound to become a favorite at your table. Happy cooking!
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Quinoa Stuffed Portobello Mushrooms
Ingredients
For the Stuffed Mushrooms:
- 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 (homemade or store-bought)
- 1/4 cup fresh basil (chopped)
- 1/2 cup fat-free feta cheese
Instructions
Cooking Instructions
- In a medium saucepan, add the rinsed quinoa and water. Bring 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 all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
- While the quinoa is cooking, preheat your oven to 375°F (190°C). Gently clean the portobello mushroom caps with a damp cloth and remove the stems. Place them on a baking sheet, gill side up.
- In a mixing bowl, combine the cooked quinoa, diced tomatoes, bread crumbs, chopped basil, and feta cheese. Drizzle with olive oil, balsamic vinegar, and sprinkle in the black pepper and crushed red pepper flakes. Season with kosher or sea salt to taste. Mix until everything is well combined.
- Generously spoon the quinoa filling into each portobello cap, ensuring they are heaped well.
- Drizzle a little olive oil over the stuffed mushrooms and place the baking sheet in the preheated oven. Bake for 25-30 minutes or until the mushrooms are tender and the tops are golden brown.
- Remove the mushrooms from the oven, let them cool for a few minutes, and then serve warm. These quinoa stuffed portobello mushrooms are perfect on their own, but you can also pair them with a side salad for a complete meal!
Equipment
- Medium Saucepan
- Baking Sheet
- Mixing Bowl
- Spoon or spatula
- Knife and cutting board
Notes
- Rinse quinoa thoroughly before cooking to remove bitterness.
- Don’t overcook the mushrooms; they should be tender but not mushy.
- Feel free to customize the filling with your favorite vegetables.
- These mushrooms can be prepared in advance and baked just before serving.
