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Vegetarian Stuffed Portobello Mushrooms

Hearty portobello mushrooms stuffed with a flavorful quinoa and vegetable filling for an easy vegetarian main or appetizer.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1/2 cup dry quinoa rinsed well
  • 8 large portobello mushrooms
  • 1 cup low-sodium vegetable broth
  • 2 tablespoons extra virgin olive oil
  • 1 small yellow onion diced
  • 1 small red bell pepper diced
  • 4 cloves garlic minced
  • 1/2 cup frozen corn kernels
  • 1 medium zucchini cubed into 1/2-inch pieces
  • 1 cup fresh spinach packed
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • kosher salt to taste

Instructions

  • Preheat the oven to 375°F (190°C).
  • In a medium saucepan combine 1/2 cup rinsed dry quinoa and 1 cup low-sodium vegetable broth. Bring to a boil, cover, reduce heat to low and simmer for about 20 minutes, until liquid is absorbed and quinoa is fluffy. Fluff with a fork and set aside.
  • While the quinoa cooks, remove the stems from the portobello mushrooms and wipe caps clean with a damp paper towel. Place mushrooms gill-side down on a baking sheet and bake 3–5 minutes until they begin to soften and release juices, then remove from the oven.
  • Heat 2 tablespoons extra virgin olive oil in a large nonstick skillet over medium heat. Add the diced onion and diced red bell pepper and sauté 3–4 minutes until slightly softened.
  • Add the cubed zucchini, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, and 1/2 teaspoon kosher salt to the skillet. Sauté another 3–5 minutes until the zucchini is tender.
  • Add the minced garlic, packed cup of fresh spinach, and 1/2 cup frozen corn to the skillet. Cook just until the spinach wilts and the corn is warmed through, about 1–2 minutes.
  • Remove the skillet from heat and stir in the cooked quinoa. Taste and adjust seasoning with additional salt if needed.
  • Flip the partially baked mushrooms so the cavity faces up and divide the quinoa-vegetable filling evenly among the 8 mushroom caps, packing gently.
  • Return the stuffed mushrooms to the oven and bake 5–8 minutes more, until the mushrooms are fork-tender and filling is heated through. Serve warm.

Equipment

  • Medium Saucepan
  • Baking Sheet
  • large nonstick skillet
  • Mixing Spoon
  • fork

Notes

  • Use large portobellos for best results.
  • Wipe mushrooms with a damp paper towel to clean; do not salt before baking.
  • Dice and add mushroom stems to the filling if desired.
  • If using leftover cooked quinoa, add 1 cup to the filling and omit the dry quinoa and broth.
  • I recommend 2 stuffed mushrooms per person as a main serving.