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Stuffed Portobello Mushrooms

A delightful vegetarian dish featuring portobello mushrooms filled with a savory mixture of quinoa, cherry tomatoes, spinach, and feta cheese, perfect for weeknight dinners or special occasions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: American, Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

Mushroom Preparation
  • 4 large large portobello mushroom caps, stems and gills removed Look for firm caps, not slimy.
  • 3 tbsp extra-virgin olive oil, divided Use for brushing and sautéing.
  • kosher salt kosher salt and black pepper, to taste Season to preference.
Filling
  • 1 cup cooked quinoa
  • 1 cup cherry tomatoes, diced
  • 1/2 cup fresh baby spinach, chopped Can substitute with kale or arugula.
  • 1/2 cup crumbled feta cheese Can substitute with goat cheese or ricotta.
  • 2 cloves garlic, minced Cook carefully to avoid burning.
  • 1 tsp balsamic vinegar Can be replaced with lemon juice or red wine vinegar.
  • fresh basil leaves, torn, for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
  2. Gently scrape out the dark gills from each portobello cap and brush both sides with 2 tablespoons of olive oil. Season with salt and pepper.
Pre-Bake the Mushrooms
  1. Bake the mushroom caps for 10 minutes to release extra moisture.
  2. Remove from the oven and blot the insides with a paper towel.
Make the Filling
  1. In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
  2. Add the minced garlic and sauté for about 30 seconds until fragrant.
  3. Add spinach and stir for 1-2 minutes until just wilted. Remove from heat.
  4. Stir in cooked quinoa, diced cherry tomatoes, crumbled feta, and balsamic vinegar until well combined.
Stuff the Mushrooms
  1. Divide the quinoa mixture evenly among the mushroom caps and gently press the filling down.
Final Bake
  1. Bake the stuffed mushrooms for 15 to 18 minutes until tender.
Garnish and Serve
  1. Finish by garnishing with torn basil and serve warm.

Notes

This recipe is great for leftovers; store in the fridge for up to 3 days or freeze for 2 months. Reheat gently on the stovetop or in the oven for the best texture.