Sunday, April 29, 2012

Quinoa Stuffed Portobello Mushrooms

I love mushrooms in every shape or form and Portobello mushrooms rank pretty high on my favorite foods list. I love how versatile they are and how you can turn them into a filling, delicious, vegetarian meal with very little effort.  This recipe came about simply by checking the pantry and refrigerator. What started as a meal to get rid of a few extra vegetables, turned into an unforgettable dinner and inspired me to get back on this computer to write a short post.

While trying to come up with the finished recipe I decided to forgo the usual breadcrumbs as a binder and instead turned to Quinoa, which is quickly becoming one of my favorite grains to incorporate into recipes. By doing so, I was actually able to create a recipe which is not just vegetarian, but also gluten free. Served with a big salad on the side and bowl of watermelon this turned into a great meal that none of us will soon forget.

Quinoa Stuffed Portobello Mushrooms 
~Serves 4~

4 Large Portobello Mushrooms
1/2 cup Quinoa
1 cup Vegetable Broth
1 Tbsp. Olive Oil
1/2 Red Onion, diced
4 cups Baby Spinach, rough chopped
4 Tomatoes, seeded and diced
1/2 cup Fresh Basil, chiffonade
1/2 tsp. dried Oregano
Salt and Pepper
4 oz. Fresh Mozzarella, cubed
1/4 cup Parmesan, grated

Clean Portobello mushrooms by removing the stem and cleaning out the gills and gently wiping the mushroom tops. Chop the stems and reserve. 

Meanwhile bring 1/2 cup quinoa and 1 cup of vegetable broth to a boil in a small pot. Cover and simmer for 15 to 20 minutes, or until all the broth is absorbed. Take off the stove and cool to room temperature.

While the quinoa is cooking, heat 1 Tbsp. olive oil in a pan. Add the red onions, and cook until the onions begin to soften. Add the reserved chopped mushroom stems, spinach and tomatoes and saute until the spinach is wilted and the mixture is heated through. Season with oregano and salt and pepper to taste.  Add the basil and remove from the stove. Gently stir in the quinoa and let everything cool to room temperature. Once the mixture has cooled, fold in the cubed mozzarella.

Take the cleaned mushroom caps and brush them lightly all over with olive oil. Season the inside with salt and pepper. Divide the filling equally into each mushroom cap. 
Sprinkle each with Parmesan.

Grill for 15 minutes over medium heat or until the mozzarella starts melting and the mushrooms are heated through.
Serve immediately.

A Susi's Kochen und Backen Original Recipe


  1. This sounds absolutely amazing! And your pictures are wonderful. My mouth is watering.

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  2. Yay, Susi is back! I like the look of this, will have to give it a try.

    1. Hi Jacki, how are you? I will have to catch up on your blog! My last year has been a wild ride. Can't promise regular posts quite yet, but I'm certainly trying to make an appearance more often :o)

  3. I'm glad you're back! Hope to see more from you soon :)

    These look delicious!

    1. Hi Maggie, thanks for stopping by! I've been cooking up a storm, so hopefully there will be more posts in the future :o)

  4. I love the idea of using quinoa instead of breadcrumbs- will have to try this out!

    1. Hope you like the quinoa! I'm not sure I will ever go back to breadcrumbs again.

  5. Welcome back! (I love quinoa! I have it almost every day at work.)

  6. Hi Susie-I can't believe my eyes! I was just browsing thru my foodbuzz foodies' section, and came upon yours...decided to see if your still away...Lo and behold!!!'re back; and not a word from the break of 1 year! Wow...and wow! that's so incredible. I see your new photo on your profile, and you look amazing! Hope all is well with you, so happy to see you are back in the food blogging world...seriously have missed you!

    Your Quinoa Stuffed Portobello Mushroom look so amazing, so, good...I am craving this, now along with my not so healthy cravings!
    Hope you will stay, now...big hugs for you!

  7. Found your blog by a google search for a recipe for what I had in my fridge: portobellos stuffed with quinoa and spinach! They looked perfect, especially since I had fresh tomatoes and basil in my garden, and it was amazing! It's pouring rain so I broiled the mushrooms, but they still turned out delicious! My one suggestion would be to drain the tomato/spinach/onion mixture. I drained some of the liquid off but wished I had drained a bit more. They were so delicious though! And very healthy! I will definitely be making these again, I left off the parm this time because I didn't have any, but next time will definitely top them with that!

    1. BP, thank you so much for stopping by and your kind comment. I'm glad you enjoyed the mushrooms as much as our family did. I agree that the spinach/tomato mixture can be a bit wet and draining is good advice. I have also let the mixture simmer a little longer or until most of the "water" is evaporated with good results, but either way works :o) Have a wonderful weekend!

  8. I just made this but in the oven. It's sooooo good thanks for the recipe!!!

  9. First time I made this I used chopped cherry tomatoes and loved it. This time I used whole fresh tomatoes (that I did seed and chop) and was very disappointed. It was way too watery! I will make this again but with cherry tomatoes because it really is very delicious.

  10. Tried these Susi! They were delicious. I used cumin rather than oregano and added avocado for a Mexican spin :)

  11. Hi Susi! How would you cook these in the oven?

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  15. Looks like me kind of food, delicious, simple and healthy!

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