Quinoa & Veggie Stuffed Portobello Mushrooms
A vibrant dish featuring earthy portobello mushrooms filled with fluffy quinoa and colorful vegetables, perfect for a nutritious meal.
Ingredients
Main Ingredients
- 4 large portobello mushrooms, stems removed
- 1 cup quinoa, rinsed and drained
- 2 cups vegetable broth (or water)
- 1 cup fresh spinach, chopped
- 1 medium bell pepper, diced (any color)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil (for drizzling)
- Optional: grated cheese (like mozzarella or parmesan) for topping Use as desired.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- In a skillet, heat a little olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant, about 2-3 minutes. Add in the bell pepper and cook for an additional 3-4 minutes. Stir in the spinach until it wilts; season with salt, pepper, and oregano.
- Once the quinoa is ready, fluff it with a fork and then add the vegetable mixture. Stir until well combined; adjust seasoning if needed.
- Place the portobello mushrooms on a baking sheet, gill side up. Generously spoon the quinoa filling into each mushroom cap.
- Drizzle olive oil over the stuffed mushrooms and bake for 20-25 minutes until the mushrooms are tender.
- If desired, sprinkle cheese on top a few minutes before removing from the oven.
- Enjoy your Quinoa & Veggie Stuffed Portobello Mushrooms hot!
Notes
Feel free to swap in any of your favorite vegetables! For a vegan option, skip the cheese or use a plant-based alternative. Make sure the stuffed mushrooms don’t touch on the baking sheet for even roasting. Pair these stuffed mushrooms with a fresh salad for a complete meal. Store leftovers in an airtight container in the refrigerator for about 3 days.