Looking for a delightful dish that brings together earthy flavors and wholesome ingredients? These stuffed Portobello mushrooms filled with herbed quinoa are a perfect choice. They serve as an impressive appetizer or a satisfying main course, and they’re packed with nutritional goodness. You’ll love how the rich umami of the mushrooms complements the vibrant, herb-infused quinoa, creating a dish that’s both hearty and refreshing.
Imagine sinking your teeth into a tender mushroom cap brimming with seasoned quinoa, fresh herbs, and just a hint of garlic. This recipe not only satisfies your taste buds but also offers a beautiful presentation perfect for dinner parties or family gatherings. Plus, it’s easy to make, making it a great option for busy weeknights.
Delicious Stuffed Portobello Mushrooms Recipe
These stuffed Portobello mushrooms are a delightful combination of juicy mushrooms and flavorful herbed quinoa. The taste is a harmonious blend of savory and fresh, with a slight crunch from toasted nuts, making every bite a delicious experience.
Ingredients
- 4 large Portobello mushrooms, cleaned and stems removed
- 1 cup cooked quinoa
- 1/2 cup cherry tomatoes, diced
- 1/4 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup toasted pine nuts or walnuts (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, red onion, garlic, parsley, Parmesan cheese, olive oil, oregano, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Place the cleaned Portobello mushrooms on a baking sheet, gill side up. Generously spoon the quinoa mixture into each mushroom cap, pressing down gently to pack the filling.
- Drizzle a little olive oil over the stuffed mushrooms and sprinkle with additional salt and pepper if desired.
- Bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
- Remove from the oven, let cool slightly, and serve warm, garnished with additional parsley and toasted nuts if using.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 220 kcal
- Fat: 10g
- Protein: 8g
- Carbohydrates: 26g
