Name: Portabella Mushroom and Quinoa Stuffed Caps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 4 large portabella mushroom caps; 1 cup cooked quinoa; 1 tablespoon olive oil; 1 small onion, diced; 2 garlic cloves, minced; 1/2 cup spinach, chopped; 1/4 cup cherry tomatoes, diced; 1 teaspoon dried thyme; Salt and pepper to taste; Fresh parsley for garnish (optional)

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.

Yield: 4 servings

Portabella Mushroom and Quinoa Stuffed Caps

Stuffed portabella mushrooms with quinoa, fresh herbs, and spices make a savory, healthy, and filling vegetarian dish.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

4 large portabella mushroom caps
1 cup cooked quinoa
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
1/2 cup spinach, chopped
1/4 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

These stuffed mushrooms can be made ahead of time by prepping the quinoa mixture and stuffing the mushrooms. Refrigerate them before baking for up to 24 hours.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 117Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 100mgCarbohydrates 16gFiber 3gSugar 3gProtein 5g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.