Spinach and quinoa are a great pairing on their own, but toss in a little cheese and nestle them into a plump portabella mushroom and you’ve got yourself an awesome meal. Spinach and Quinoa Stuffed Portabella Mushrooms are healthy, vegetarian, and gluten free.
Not only is the portabella 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 Portabella Mushrooms are quite filling on their own and do provide some protein from the quinoa and cheese. I find the portabella mushroom to be mild in flavour which makes it great for stuffing with a wide range of fillings. They’re great way to use left over quinoa, rice, couscous, lentil, and the list goes on. What can you stuff them with??
Recipe Source: Compelled To Cook
- 4 tbsp olive oil divided
- 1/2 cup diced white onion
- 3 cloves garlic minced
- 6 ounces fresh spinach cleaned and stemmed
- 1 cup cooked quinoa see note
- 1/2 cup freshly grated parmesan cheese
- 1 tbsp fresh lemon juice
- 1 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- pinch crushed red chili flakes
- to taste salt
- 4 large portabella mushrooms
- 1/2 cup shredded mozzarella cheese
- tomato slices optional, but recommended
- Preheat oven to 350 ℉. Heat a large skillet over medium heat and add 2tbsp olive oil. Sauté onions for 2-3 minutes. Add garlic and continue to cook for another minute. Add spinach all at once and cook, stirring occasionally until spinach has completely wilted. Allow to cool slightly before proceeding.
- To the spinach, stir in quinoa, Parmesan cheese, dried herbs, lemon juice, pepper, dried chili flakes and salt to taste. Set aside.
- 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.
- Fill mushrooms with an approximate heaping 1/3 cup of mixture, pressing just slightly to fill in the mushroom cavity. Top with tomato slices if desired and then sprinkle each with mozzarella cheese. Place filled mushrooms onto a parchment lined baking sheet and bake in preheated oven for 20 minutes. Turn oven to broil and broil for 1-3 minutes until cheese is melty and golden. Remove from oven and serve immediately.
-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.
It was really good, however, WAY too salty. I think with the veggie broth and salt and parm cheese it was too much I will definitely make again but take the salt out completely and just add it on if needed after it’s cooked.
Thank you for commenting and your feedback. Sorry to hear that you found the recipe too salty. Indeed everyone’s salt tolerance will vary, and the broth and cheese will definitely add saltiness of their own as you’ve mentioned. I’ve updated the recipe to indicate salt to taste so others don’t have the same problem. Hope you make them again, enjoy!!