Quinoa Stuffed Portabella Mushrooms Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cups - Uncooked quinoa, Rinsed
  • 1 - Bell pepper, diced
  • 2 cloves - Garlic, minced
  • 1 - Onion, diced
  • 1 - Handful spinach leaves
  • 1 tablespoons - Rosemary
  • - Salt and Pepper
  • 5 - Portabella mushroom caps
  • - Olive oil
  • 6 ounces - Gouda, sliced or grated
  • Directions:

    Preheat the oven to 400F.
    Prepare quinoa as directed (1:2 quinoa to water ratio).
    Prepare the mushroom caps by rinsing and gently scraping out the gills. Drizzle with olive oil, and bake for 10 minutes on a parchment-lined baking sheet.
    Over medium heat, sauté the onion, garlic, and bell pepper with for 7-10 minutes. Add the spinach at the end, and cook until just wilted. Remove from heat and mix with prepared quinoa. Gently spoon the mixture into the partially cooked mushroom caps, top with plenty of cheese, and bake for another 15 minutes, or until the cheese is fully melted and begins to brown.

    Brief Description

    San Angelo 2016

    Main Ingredient:


    Category:  Main Dish

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 30 min

    Posted By:


    Posted On:

    February 3, 2016

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