Stuffed Portobello Mushroom with Quinoa and Spinach
Stuffed Portobello Mushroom with Quinoa and Spinach is a flavorful, nutrient-packed dish perfect for clean eating. Tender Portobello mushrooms are stuffed with a savory quinoa and spinach filling, enhanced with sun-dried tomatoes and a cheesy topping. This versatile recipe is gluten-free, vegetarian, and easily customizable to suit any diet, making it ideal for weeknight dinners or impressive gatherings. Ready in under 30 minutes, it’s a delicious and healthy choice that’s sure to satisfy!
Equipment
- Cutting Board – For chopping spinach, sun-dried tomatoes, and other ingredients.
- Chef’s Knife – For dicing vegetables and removing mushroom stems.
- Mixing Bowl – To combine the quinoa filling ingredients.
- Large Spoon – For scooping and stuffing the mushroom caps.
- Baking Sheet – To arrange and bake the stuffed mushrooms.
- Parchment Paper or Baking Mat – To line the baking sheet and prevent sticking.
- Skillet or Sauté Pan – For cooking the onions, garlic, and spinach before mixing into the stuffing.
- Spatula or Wooden Spoon – For stirring ingredients in the skillet.
- Measuring Cups and Spoons – To measure out quinoa, seasonings, and other ingredients accurately.
- Small Saucepan – For cooking the quinoa (if not pre-cooked).
- Brush or Paper Towel – To clean the Portobello mushrooms and apply olive oil.
- Oven or Air Fryer – For baking the stuffed mushrooms.
- Tongs or Oven Mitts – For safely removing the baking sheet from the oven.
- Serving Platter – To beautifully present the baked mushrooms.
Ingredients
For the mushrooms:
- 4 large Portobello mushrooms stems removed and gills scraped
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- Salt and pepper to taste
For the stuffing:
- 1 cup cooked quinoa follow package instructions
- 2 cups fresh spinach chopped
- 1 small onion finely diced
- 2 garlic cloves minced
- 1/4 cup sun-dried tomatoes chopped
- 1/4 cup feta cheese optional, or substitute with vegan feta
- 2 tbsp fresh parsley chopped (plus more for garnish)
- 1/2 tsp smoked paprika
- 1/2 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp olive oil
For topping:
- 1/4 cup shredded mozzarella or dairy-free cheese alternative
- 2 tbsp grated Parmesan optional
Instructions
Step 1: Prepare the Mushrooms
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms by gently wiping them with a damp paper towel. Remove the stems and use a spoon to scrape out the gills.
- Brush the mushrooms with olive oil, then sprinkle with garlic powder, salt, and pepper. Arrange them cap-side down on a baking sheet lined with parchment paper.
Step 2: Cook the Quinoa
- If you haven’t already, cook the quinoa according to package instructions and set aside to cool slightly.
Step 3: Make the Filling
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the chopped spinach and cook until wilted, about 2 minutes.
- Remove the skillet from heat and stir in the cooked quinoa, sun-dried tomatoes, feta cheese, parsley, smoked paprika, Italian seasoning, salt, and pepper. Mix until well combined.
Step 4: Assemble and Bake
- Spoon the filling evenly into each mushroom cap, pressing it down gently to pack it in.
- Sprinkle shredded mozzarella and Parmesan cheese (if using) on top of the filling.
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
Step 5: Garnish and Serve
- Remove the mushrooms from the oven and let them cool slightly.
- Garnish with additional fresh parsley and serve warm. Pair with a fresh green salad or roasted vegetables for a complete meal!
Notes
Make Ahead and Storage
Make Ahead:- You can prepare the stuffing up to 2 days in advance and store it in an airtight container in the fridge. When ready to assemble, simply stuff the mushrooms and bake.
- The mushrooms can also be cleaned, prepped, and stored in the fridge until you’re ready to use them.
- Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through.
- Avoid freezing as the mushrooms may become too watery upon thawing.