Description
Hearty portobello caps stuffed with garlicky quinoa, spinach, and tomatoes, baked until tender and melty. Tested twice; best texture at 400°F (200°C) for 12–15 minutes.
Ingredients
Scale
- 4 large portobello mushroom caps, stems and gills removed
- 1 cup dry quinoa (rinsed)
- 2 cups low-sodium vegetable broth
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 2 cups baby spinach, chopped
- 1 cup cherry tomatoes, diced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella or dairy-free mozzarella
- 1/4 cup grated Parmesan or nutritional yeast
- Optional: 1 tablespoon balsamic vinegar (no alcohol)
Instructions
- Cook quinoa: Combine quinoa and broth. Boil, then simmer 15 minutes. Rest 5 minutes and fluff.
- Prep filling & caps: Sauté garlic in 1 tbsp oil 30 seconds. Stir in spinach, tomatoes, seasoning, salt, and pepper 1–2 minutes. Fold into quinoa with Parmesan or nutritional yeast and balsamic.
- Stuff & bake: Heat oven to 400°F (200°C). Brush caps with remaining oil, season, and fill with quinoa. Top with mozzarella. Bake 12–15 minutes until tender and melty.
Notes
Dairy-free: use dairy-free mozzarella + nutritional yeast. Naturally gluten-free (confirm broth). To avoid soggy caps, pre-bake 5 minutes before stuffing. Reheat at 350°F (175°C) for 10–15 minutes; freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed cap (about 220 g)
- Calories: 310
- Sugar: 3
- Sodium: 470
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 33
- Fiber: 5
- Protein: 14
- Cholesterol: 20
Keywords: Easy Stuffed Portobello Mushrooms with Quinoa, stuffed portobellos, quinoa stuffed mushrooms, vegetarian main, gluten-free dinner, weeknight dinner, sheet pan meal