Quinoa Stuffed Portobello Mushrooms
a quick and easy vegetarian recipe anytime of year. This can be oven baked or BBQ for any meatless meal.
Quinoa is a staple on our menu. It took a while but I was finally able to get the family to accept quinoa as a side dish. Adding in other veggies they like helps.
I make quinoa with either sweet or savory add-ins. I normally serve quinoa as a hot side dish. When served hot I add in vegetables. If I make this a cold salad I’ll often add in cucumbers with melon.
This week I had plain quinoa leftover. Why not use it for stuffed mushrooms? Yes, good idea since the portobello mushrooms were 3 for $2.50 this week.
I also had a few heirloom tomatoes left over which I chopped along with black and green olives. Chop, mix, add to the mushrooms, bake, and top with shredded cheese. I had white cheddar cheese which I added. You can use your whatever is available.
I used Kalamata olives and green pimento stuffed olives which added a lot of flavor to the quinoa. The shredded white cheddar cheese added another level of flavor for a delicious Meatless Monday dish.
Serve quinoa stuffed portobello mushrooms with a side of spinach and additional chopped tomatoes and olives.Print
Quinoa Stuffed Portobello Mushroom
Quinoa Stuffed Portobello Mushroom can be oven/air fryer baked or grilled. A delicious side dish or vegetarian option to replace a burger. Easy recipe to make in any season.
- Prep Time: 10 min.
- Cook Time: 15-30 min.
- Total Time: 30-40 min.
- Yield: 2
- Category: Lunch/Dinner/Side Dish
- Cuisine: American
- 2 Portobello Mushrooms
- 1 cup cooked quinoa
- 1/4 cup chopped tomatoes
- 2 TBLS. chopped black olives
- 2 TBLS. chopped green olives
- 1-2 TBLS. grated cheese (cheddar, mozzarella, or your favorite)
- Clean the Mushrooms by removing the stem and the gills. Set aside.
- Chop the tomatoes and olives and add to the cooked quinoa. Stir well and taste for seasoning. Add desired salt and pepper if necessary and mix well.
- Spoon the mixture into the cleaned mushroom caps.
- Bake in a 375 degree oven for 15 minutes or until the mushroom caps are cooked.
- Add the shredded cheese to top and serve.
You can also bake the quinoa stuffed portobello mushrooms in your air fryer. It really doesn’t need special instructions if you often use your air fryer. I just place the mushrooms in the air fryer basket, sprayed with non-stick cooking spray. Bake at 320 degrees for 10 minutes, then check for doneness. Continue to cook at 4-6 minute intervals if needed.