I enjoy creating new recipes to make for my family. My parents are my biggest fans, and I love trying out new recipes on them! For example, my dad refused to eat portobello mushrooms a while back, telling me he didn’t like them. But that was before he tasted these quinoa stuffed portobello mushrooms!
I learned not to say I don’t like a particular food right away because the reason might be that I didn’t like the way it was prepared. My dad now agrees with me! I chose to stuff the mushrooms with quinoa because it’s extremely nutritious and delicious. I’m so excited for you to try out these quinoa stuffed portobello mushrooms I’m always proud of.
Quinoa Stuffed Portobello MushroomsPrint Recipe
- 1/2 cup of uncooked quinoa
- 3/4 cups of vegetable broth or water
- 4 large portobello mushrooms
- 1/4 cup of white northern beans
- 1 cup of minced beef
- 1/4 cup of frozen peas
- 1/2 white or yellow onion, chopped
- 5 large garlic cloves, diced
- 1/2 cup of fresh or frozen spinach
- 1/4 teaspoon of garlic powder
- Pink Himalayan sea salt, to taste
- Nutritional yeast
- 2-1/2 tablespoons of coconut oil
- 1 cup of shredded mozzarella cheese
- In a medium pot, bring the water or veggie broth to a boil. Add the rinsed quinoa. Turn off the flame. Cover and let it sit on the hot burner until all the liquid has been absorbed for about 10 to 15 minutes. Remove from heat, fluff with a fork.
- Preheat the oven to 350 degrees Fahrenheit.
- Gently remove stems of the portobello mushrooms and clean them. Scrape out of some the middle of the mushrooms to allow more room for the stuffing. (Save the scraps to sauté with the other vegetables.)
- Heat oil in a frying pan. Add garlic and onion and sauté for about 3 minutes or until the onions are tender. Add the meat and let it brown.
- Add in the mushrooms scraps, peas, beans, and cook for another 3 minutes. Add in your spinach, and cook until wilted.
- Stir the cooked quinoa, garlic powder, and salt into the vegetable mixture.
- Rub the remaining coconut oil along the outside of the mushrooms and then place them in a baking pan.
- Generously spoon the mixture onto the portobello mushroom caps, and distribute it evenly. Top with cheese.
- Bake in the oven for approximately 30 minutes until the mushrooms are soft.
- Garnish with nutritional yeast and serve with a side salad.