Portabella Mushroom and Quinoa Stuffed Caps are a delicious and healthy dish perfect for a light meal or a vibrant appetizer. The rich umami flavor of the portabella mushrooms pairs beautifully with the nutty quinoa, creating a satisfying and nutritious stuffing. Topped with fresh herbs and baked to perfection, these stuffed mushrooms offer a burst of flavors in every bite. This dish is not only plant-based but also gluten-free, making it ideal for those with dietary restrictions. Whether you’re hosting a dinner party or enjoying a solo meal, these stuffed caps are sure to impress.
Recipe Tips and Tricks:
- You can substitute quinoa with rice or couscous for a different texture.
- Add cheese on top before baking for a cheesy, melty finish.
- Use fresh herbs like parsley or thyme for extra flavor.
- For extra protein, mix in some cooked chickpeas or lentils.
- Be sure to remove the mushroom stems to create enough space for the filling.
Portabella Mushroom and Quinoa Stuffed Caps
Ingredients
- 4 large portabella mushroom caps
- 1 cup cooked quinoa
- 1 tablespoon olive oil
- 1 small onion diced
- 2 garlic cloves minced
- ½ cup spinach chopped
- ¼ cup cherry tomatoes diced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Preheat oven to 375°F (190°C).
- Clean the portabella mushrooms and remove stems, creating space for the filling.
- In a skillet, heat olive oil over medium heat and sauté diced onion and garlic until softened, about 3 minutes.
- Add chopped spinach and tomatoes, cooking until spinach wilts.
- Stir in cooked quinoa, thyme, salt, and pepper. Cook for another 2 minutes, mixing well.
- Stuff each mushroom cap generously with the quinoa mixture and place them on a baking sheet.
- Bake for 25-30 minutes, or until the mushrooms are tender and the top is slightly golden.
- Garnish with fresh parsley and serve warm.
Notes
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