Stuffed Portobello Mushrooms with Quinoa
Mushrooms are a great meat substitute. These portobello mushrooms are stuffed with a flavorful filling of quinoa, sun-dried tomatoes, and herbs. They're a hearty and satisfying meal that can be served as your main course. They are perfect for a flavorful, meatless dinner that will satisfy even the most dedicated carnivores.
Portobello mushrooms are a meaty, flavorful mushroom that can be used in a variety of dishes. They're perfect for stuffing, as they can hold a lot of filling and they have a sturdy texture that can stand up to cooking. In this recipe, we stuff portobello mushrooms with a flavorful filling of quinoa, sun-dried tomatoes, and herbs. The quinoa provides a nutty flavor and a chewy texture, while the sun-dried tomatoes add a sweet and tangy flavor. The herbs add a fresh and aromatic flavor to the filling. These stuffed mushrooms are a hearty and satisfying meal that can be served as your main course. They're also great for a flavorful, meatless dinner. Best of all, they're easy to make and can be cooked in under 30 minutes.
Stuffed Portobello Mushrooms with Quinoa Stuffed Portobello Mushrooms with Quinoa Stuffed Portobello Mushrooms with Quinoa Stuffed Portobello Mushrooms with Quinoa
Prep time: 20 | Cook time: 20 | Serves: 4
Ingredients
  • 4 large portobello mushrooms
  • 1 cup cooked quinoa
  • 1/2 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 1/4 cup chopped sun-dried tomatoes
  • 1/4 cup chopped fresh basil
  • 1/4 cup vegan Parmesan cheese
  • 1 tablespoon olive oil
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Remove the stems from the portobello mushrooms and chop them finely.
  3. Heat the olive oil in a large skillet over medium heat.
  4. Add the chopped mushroom stems, onion, and bell pepper to the skillet and cook until softened, about 5 minutes.
  5. Stir in the cooked quinoa, sun-dried tomatoes, basil, and vegan Parmesan cheese.
  6. Stuff the portobello mushrooms with the quinoa mixture.
  7. Bake for 20 minutes, or until the mushrooms are tender and the filling is heated through.
  8. Serve immediately.
Why It Works
  • The portobello mushrooms provide a sturdy base for the filling.
  • The quinoa provides a nutty flavor and a chewy texture.
  • The sun-dried tomatoes add a sweet and tangy flavor.
  • The herbs add a fresh and aromatic flavor to the filling.
  • The mushrooms are cooked in the oven, which helps to concentrate their flavor.