Spinach and Quinoa Stuffed Portabella Mushrooms
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.
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