Spinach and Quinoa Stuffed Portobello Mushrooms

Spinach and Quinoa Stuffed Portobello Mushrooms

Spinach and Quinoa Stuffed Portobello Mushrooms

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Spinach and quinoa are a great pairing on their own, but toss in a little cheese and nestle them into a plump portobello mushroom and you’ve got yourself an awesome meatless meal.  Spinach and Quinoa Stuffed Portobello Mushrooms are healthy, vegetarian, and gluten free.

Not only is the portobello mushroom a superb vessel, the meatiness  of the mushroom gives you the “sense” that you’re eating something a little more substantial ….like meat. These Spinach and Quinoa Stuffed Portobello Mushrooms are quite filling on their own and do provide some protein from the quinoa and cheese.  I find the portobello mushroom to be mild in flavour which makes it great for stuffing with a wide range of fillings. They’re a great way to use left over quinoa, rice, couscous, lentils, and the list goes on.  What can you stuff them with??

Author:  Compelled to Cook

 

Spinach and Quinoa Stuffed Portobello Mushrooms
Print Recipe
    Servings Prep Time
    4 People 15 minutes
    Cook Time
    20 minutes
    Servings Prep Time
    4 People 15 minutes
    Cook Time
    20 minutes
    Spinach and Quinoa Stuffed Portobello Mushrooms
    Print Recipe
      Servings Prep Time
      4 People 15 minutes
      Cook Time
      20 minutes
      Servings Prep Time
      4 People 15 minutes
      Cook Time
      20 minutes
      Ingredients
      Servings: People
      Instructions
      1. Rinse mushrooms and trim the bottom edge an approximate 1/4" and remove the stem down to the base. Using a spoon, scrape out the dark fanned bit, going down to the solid surface of the mushroom. Brush the outside of each mushroom with olive oil.
      2. Preheat oven to 350 ℉. Heat a large skillet over medium heat and add 1 tbsp olive oil. Sauté onions for 2-3 minutes. Add garlic, herbs, and chili flakes. Continue to cook for another minute over low heat. Add spinach all at once and cook stirring occasionally until spinach has completely wilted. Season with salt and pepper.
      3. To the spinach, stir in quinoa and Parmesan cheese. Adjust salt and pepper to taste.
      4. Fill the mushrooms evenly with the filling pressing just slightly to fill in the mushroom cavity. Top with tomato slices and then sprinkle each with mozzarella cheese or cheese slices. Place filled mushrooms onto a parchment lined baking sheet and bake in preheated oven for 20 minutes until heated through and cheese is melty. Remove from oven and serve immediately.
      Recipe Notes

      -Use 1/2 cup dry quinoa to 1 cup of vegetable or chicken broth and cook according to package directions.  Yields about 1 1/4 cups.

      -The recipe indicates salt to taste because the type of broth used and salt tolerance will vary.  Taste the stuffing mixture first and add salt to your liking.