Vegetable and Quinoa Stuffed Portobellos

🕒 Prep: 15 min
🔥 Cook: 20 min
🍽 Serves: 4
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1 Review

Vegetable and Quinoa Stuffed Portobellos are a delightful twist on classic stuffed mushrooms. With hearty quinoa and vibrant vegetables, this dish offers a satisfying, nutritious meal that's perfect for both weeknight dinners and special occasions.

Ingredients for Vegetable and Quinoa Stuffed Portobellos

Portobello mushrooms serve as the sturdy, earthy base for the stuffing, providing a meaty texture that’s perfect for holding the quinoa mixture. Quinoa adds a nutty flavor and bulks up the dish with protein and fiber. The olive oil helps to sauté the vegetables and brings a touch of richness. Onion, red bell pepper, and zucchini bring a trio of sweetness and freshness, while garlic infuses the mix with aromatic depth. Dried thyme adds a hint of earthiness, complementing the mushrooms beautifully. A touch of salt and black pepper enhances all the flavors. Sprinkling Parmesan cheese on top brings a savory finish, and a garnish of fresh parsley adds a pop of color and a fresh herbal note.

Tips & Tricks

  • If your mushrooms release a lot of liquid while cooking, carefully drain the excess from the baking sheet halfway through the bake time.
  • Add some chopped nuts, like walnuts or pine nuts, to the stuffing for extra crunch and richness.
  • To make it vegan, skip the Parmesan or use a plant-based cheese alternative.

Serving Suggestions

Serve these stuffed portobellos with a side salad of mixed greens and a light vinaigrette. They also pair beautifully with a simple tomato soup or a roasted vegetable medley for a more substantial meal.

Frequently Asked Questions

Can I use other grains instead of quinoa?
Yes, you can use couscous, bulgur, or even rice. Just adjust the cooking time and water ratio accordingly.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat them in the oven to maintain the texture.

Vegetable and Quinoa Stuffed Portobellos Recipe Walkthrough

Start by preheating your oven to 375°F. This ensures it's ready when you are. Next, remove the stems from the portobello mushrooms and set the caps aside on a baking sheet. Give your quinoa a quick rinse under cold water to remove any bitterness, then combine it with 2 cups of water in a saucepan. Bring this to a boil, then reduce the heat, cover, and let it simmer for about 15 minutes until the liquid is absorbed and the quinoa is fluffy.

While the quinoa is cooking, heat a tablespoon of olive oil in a skillet over medium heat. Add the diced onion, red bell pepper, zucchini, and minced garlic. Sauté these veggies for about 5 minutes until they're tender. Once the quinoa is ready, stir it into the skillet with the vegetables. Add in the dried thyme, salt, and black pepper, mixing everything well to combine those flavors.

Now, take your mushroom caps and fill them generously with the quinoa mixture. Make sure to pack it in so each bite is full of flavor. Sprinkle a little Parmesan cheese over each stuffed mushroom to give them a savory, cheesy topping. Pop them into the preheated oven and bake for about 20 minutes. You want the mushrooms to be tender and the cheese melted and slightly golden. Before serving, scatter some fresh parsley on top for a burst of color and flavor.

Why You'll Love This Recipe

  • Quick and easy to prepare, making it perfect for busy weeknights.
  • Vegetarian-friendly and packed with plant-based protein.
  • Rich in flavor yet light on calories, ideal for a balanced meal.
  • Flexible recipe that can be adjusted to include your favorite veggies.

Ingredients

4 large portobello mushrooms
1 cup quinoa
2 cups water
1 tablespoon olive oil
1 small onion, diced
1 red bell pepper, diced
1 zucchini, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

Step-by-step Instructions

1. Preheat oven to 375°F.
2. Remove stems from portobello mushrooms and set caps aside.
3. Rinse quinoa under cold water, then combine with 2 cups of water in a saucepan.
4. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.
5. In a skillet, heat olive oil over medium heat.
6. Sauté onion, bell pepper, zucchini, and garlic until tender, about 5 minutes.
7. Stir in cooked quinoa, thyme, salt, and pepper, mixing well.
8. Place mushroom caps on a baking sheet, then stuff with the quinoa mixture.
9. Sprinkle Parmesan cheese on top of each stuffed mushroom.
10. Bake in preheated oven for 20 minutes.
11. Garnish with fresh parsley before serving.

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