Why You’ll Love This Stuffed Portobello Mushrooms with Quinoa
- It’s a complete, balanced meal in one neat package. You’ve got your protein from the quinoa and walnuts, your veggies from the mushrooms and spinach, and fantastic fats from the olive oil and cheese. There’s no need to fuss with sides unless you really want to.
- The texture is absolutely divine. You get the tender, almost steak-like bite of the roasted mushroom, the fluffy and slightly nutty quinoa, the chew from the sun-dried tomatoes, and a delightful crunch from the walnuts. It’s a real party in your mouth.
- It’s incredibly versatile and forgiving. Don’t have walnuts? Use pine nuts. Not a fan of feta? Parmesan works beautifully. This recipe is a wonderful template that welcomes your own creative twists.
- Leftovers are a dream. These stuffed mushrooms reheat beautifully for lunch the next day. The flavors seem to meld and deepen overnight, making them arguably even more delicious.
Ingredients & Tools
- 4 large portobello mushrooms
- 3 tbsp extra virgin olive oil, divided
- 1 cup uncooked quinoa, rinsed well
- 1 ¾ cups vegetable broth (or water)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups fresh spinach, roughly chopped
- ½ cup sun-dried tomatoes (in oil, not dry), chopped
- ⅓ cup walnuts, roughly chopped
- ½ cup crumbled feta cheese (plus more for garnish)
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- ½ tsp smoked paprika
- To taste: salt and black pepper
Tools: A large baking sheet, parchment paper, a medium saucepan, a large skillet.
A quick note on the ingredients—using vegetable broth instead of water to cook the quinoa adds a huge depth of flavor right from the start. And don’t skip rinsing the quinoa! It removes its natural bitter coating, called saponin, which makes a world of difference in the final taste.
Serves: 4 | Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your mushrooms. Look for portobellos that are firm, with caps that are wide and relatively flat. This gives you a nice, stable “bowl” for all that delicious filling. Avoid any that look slimy or have deep, dark gills showing excessively.
- To scrape or not to scrape the gills? This is a personal preference. The dark gills on the underside of the cap can release a dark liquid and sometimes have a slightly stronger, earthier flavor. I usually scrape about 80% of them out with a spoon for a cleaner look and milder taste, but it’s not strictly necessary.
- Rinsing quinoa is non-negotiable. I know I mentioned it above, but it’s worth repeating. Place the quinoa in a fine-mesh strainer and rinse under cold water for a minute or two, agitating it with your fingers, until the water runs clear. This simple step is the secret to fluffy, non-bitter quinoa.
- Sun-dried tomato hack. If your sun-dried tomatoes are a little dry or tough, you can soak them in hot water for 10 minutes before chopping to plump them up. If they’re packed in oil, just give them a rough chop and you’re good to go—that oil is flavor gold!
How to Make Stuffed Portobello Mushrooms with Quinoa
Step 1: First, let’s get the mushrooms ready. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Carefully wipe the portobello caps clean with a damp paper towel—don’t run them under water, as they’ll absorb it like a sponge. Using a spoon, gently scrape out the dark gills from the underside if you prefer. This just gives you a bit more room for filling. Place the mushrooms on the prepared baking sheet, gill-side up. Drizzle with about 1 tablespoon of the olive oil and season generously with salt and pepper. Rub the oil and seasoning all over the caps.
Step 2: Now, for the quinoa. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring it to a boil over high heat, then immediately reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. You’ll know it’s done when the liquid is absorbed and the little quinoa grains have sprouted their white tails. Remove it from the heat and let it sit, still covered, for 5-10 minutes. Then, fluff it with a fork. This resting time is key for perfect, separate grains.
Step 3: While the quinoa is cooking, let’s build the flavor base. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5-7 minutes, until it becomes soft and translucent. You’re not looking for color here, just sweetness. Add the minced garlic and cook for another minute until it’s wonderfully fragrant—be careful not to let it burn!
Step 4: Time to bring in the greens and other goodies. Add the chopped spinach to the skillet. It will look like a lot at first, but it wilts down incredibly quickly. Stir constantly for just a minute or two until the spinach is fully wilted. Then, add the chopped sun-dried tomatoes, walnuts, dried oregano, and smoked paprika. Give everything a good stir to combine and cook for another minute to wake up those spices.
Step 5: Let’s bring it all together. Transfer the cooked, fluffed quinoa into the skillet with the vegetable mixture. Add the crumbled feta and fresh parsley. Stir everything gently but thoroughly until it’s well combined. Taste the mixture—this is your chance! Season with more salt and pepper if it needs it. Remember, the feta is salty, so go easy at first.
Step 6: The fun part: stuffing! Divide the quinoa filling evenly among the four prepared portobello mushroom caps, piling it high and pressing it down gently. You want a generous, hearty mound. Don’t be shy! Once all are stuffed, pop the baking sheet into the preheated oven.
Step 7: Bake for 20-25 minutes, or until the mushroom caps are tender when pierced with a fork and the filling is heated through. The top might get a lovely light golden hue. If you want a bit more color on top, you can switch the oven to broil for the last minute or two—but watch it like a hawk!
Step 8: Carefully remove the baking sheet from the oven. Let the mushrooms rest for about 5 minutes before serving—they’ll be piping hot. This rest allows the flavors to settle and makes them easier to handle. Garnish with an extra sprinkle of fresh parsley and perhaps a little more feta if you’re feeling fancy.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and sharp lemon cut through the richness of the mushrooms beautifully, adding a fresh, crisp element to the meal.
- Roasted asparagus or green beans — Their slightly charred, tender-crisp texture and bright green color make a lovely side that’s easy to prepare on the same baking sheet.
- A dollop of garlicky yogurt or tzatziki — A cool, creamy sauce on the side adds a wonderful contrast and a tangy zip that complements the earthy flavors.
Drinks
- A crisp, unoaked Chardonnay or Sauvignon Blanc — The bright acidity and citrus notes in these wines will cleanse the palate between bites of the savory, umami-rich mushrooms.
- A light-bodied Pinot Noir — If you prefer red, the earthy notes of a Pinot Noir mirror the mushrooms’ flavor, creating a really harmonious pairing.
- Sparkling water with a twist of lemon — For a non-alcoholic option, the bubbles and citrus are always refreshing and help balance the meal.
Something Sweet
- Lemon sorbet with fresh berries — The ultimate palate cleanser. It’s light, tart, and sweet, providing a perfect, refreshing end to the meal without feeling heavy.
- Dark chocolate squares with sea salt — Just a few pieces of high-quality dark chocolate offer a rich, bittersweet finish that contrasts nicely with the savory main course.
- Almond biscotti — Their nutty, crunchy texture is lovely for dipping into a cup of espresso, rounding out the dining experience on a cozy note.
Top Mistakes to Avoid
- Mistake: Not rinsing the quinoa. This is the number one reason people say they don’t like quinoa. That bitter coating really comes through if you skip this step, so please don’t!
- Mistake: Overcooking the quinoa into mush. Follow the timing for simmering and, crucially, let it rest off the heat. This allows the grains to steam and become perfectly fluffy rather than soggy.
- Mistake: Skipping the pre-bake oiling of the mushrooms. Coating the mushrooms in oil before stuffing ensures they become tender and roasted, not tough and dry. It also helps prevent them from getting watery.
- Mistake: Underseasoning the filling. Taste your quinoa mixture before stuffing! The mushroom itself is quite mild, so the filling needs to carry the flavor. Be bold with your herbs and seasoning.
Expert Tips
- Tip: Toast your walnuts. For an even deeper, nuttier flavor, spread the chopped walnuts on a small baking sheet and toast them in the oven for 5-7 minutes at 350°F (175°C) while it’s preheating. Just watch them carefully so they don’t burn!
- Tip: Make it ahead for easy entertaining. You can prepare the quinoa filling and clean the mushrooms up to a day in advance. Keep them separate in airtight containers in the fridge. When you’re ready, just stuff and bake—the cook time might need an extra 5 minutes since everything is cold.
- Tip: Add a breadcrumb topping for crunch. For a bit of extra texture, mix ¼ cup of panko breadcrumbs with a tablespoon of olive oil and a pinch of salt. Sprinkle this over the stuffed mushrooms before baking for a deliciously crispy crust.
- Tip: Use the mushroom stems! Don’t throw them away. Finely chop the tender stems and sauté them with the onions. It adds even more mushroom flavor to the filling and reduces waste.
FAQs
Can I make these stuffed mushrooms vegan?
Absolutely! It’s a very easy swap. Simply omit the feta cheese or replace it with a vegan alternative. You could also add a tablespoon of nutritional yeast to the quinoa mixture for a cheesy, umami flavor. Just ensure your vegetable broth is certified vegan.
How should I store and reheat leftovers?
Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for about 10-15 minutes, until heated through. I don’t recommend microwaving, as it can make the mushroom rubbery and the filling soggy.
My mushrooms released a lot of water while baking. What happened?
This can happen if the mushrooms are particularly fresh or if they were washed (not just wiped). It’s not a disaster! Just carefully tilt the baked mushroom over the sink to drain off the excess liquid before serving. Next time, ensure you just wipe them clean and maybe scrape out a few more gills.
Can I use a different grain instead of quinoa?
Of course! Cooked couscous, farro, or even brown rice would work well. Just make sure whatever grain you use is fully cooked and seasoned before mixing it with the other filling ingredients. Adjust the liquid and cooking time according to the grain you choose.
Can I freeze these after baking?
I wouldn’t recommend it, honestly. Mushrooms have a very high water content, and freezing then thawing them will result in a very soft, mushy texture that isn’t very pleasant. This dish is best enjoyed fresh or stored in the fridge for a few days.
Stuffed Portobello Mushrooms With Quinoa
Hearty & healthy stuffed portobello mushrooms with quinoa! A savory, vegetarian meal packed with spinach, sun-dried tomatoes & feta. Easy recipe perfect for weeknights or dinner parties.
Ingredients
Ingredients
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4 large portobello mushrooms
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3 tbsp extra virgin olive oil (divided)
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1 cup uncooked quinoa (rinsed well)
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1 ¾ cups vegetable broth (or water)
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1 medium yellow onion (finely diced)
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3 cloves garlic (minced)
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2 cups fresh spinach (roughly chopped)
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½ cup sun-dried tomatoes (in oil, not dry, chopped)
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⅓ cup walnuts (roughly chopped)
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½ cup crumbled feta cheese (plus more for garnish)
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2 tbsp fresh parsley (chopped)
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1 tsp dried oregano
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½ tsp smoked paprika
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salt and black pepper (to taste)
Instructions
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First, let's get the mushrooms ready. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Carefully wipe the portobello caps clean with a damp paper towel—don't run them under water, as they'll absorb it like a sponge. Using a spoon, gently scrape out the dark gills from the underside if you prefer. This just gives you a bit more room for filling. Place the mushrooms on the prepared baking sheet, gill-side up. Drizzle with about 1 tablespoon of the olive oil and season generously with salt and pepper. Rub the oil and seasoning all over the caps.01
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Now, for the quinoa. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring it to a boil over high heat, then immediately reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. You'll know it's done when the liquid is absorbed and the little quinoa grains have sprouted their white tails. Remove it from the heat and let it sit, still covered, for 5-10 minutes. Then, fluff it with a fork. This resting time is key for perfect, separate grains.02
-
While the quinoa is cooking, let's build the flavor base. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5-7 minutes, until it becomes soft and translucent. You're not looking for color here, just sweetness. Add the minced garlic and cook for another minute until it's wonderfully fragrant—be careful not to let it burn!03
-
Time to bring in the greens and other goodies. Add the chopped spinach to the skillet. It will look like a lot at first, but it wilts down incredibly quickly. Stir constantly for just a minute or two until the spinach is fully wilted. Then, add the chopped sun-dried tomatoes, walnuts, dried oregano, and smoked paprika. Give everything a good stir to combine and cook for another minute to wake up those spices.04
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Let's bring it all together. Transfer the cooked, fluffed quinoa into the skillet with the vegetable mixture. Add the crumbled feta and fresh parsley. Stir everything gently but thoroughly until it's well combined. Taste the mixture—this is your chance! Season with more salt and pepper if it needs it. Remember, the feta is salty, so go easy at first.05
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The fun part: stuffing! Divide the quinoa filling evenly among the four prepared portobello mushroom caps, piling it high and pressing it down gently. You want a generous, hearty mound. Don't be shy! Once all are stuffed, pop the baking sheet into the preheated oven.06
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Bake for 20-25 minutes, or until the mushroom caps are tender when pierced with a fork and the filling is heated through. The top might get a lovely light golden hue. If you want a bit more color on top, you can switch the oven to broil for the last minute or two—but watch it like a hawk!07
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Carefully remove the baking sheet from the oven. Let the mushrooms rest for about 5 minutes before serving—they'll be piping hot. This rest allows the flavors to settle and makes them easier to handle. Garnish with an extra sprinkle of fresh parsley and perhaps a little more feta if you're feeling fancy.08
