Quinoa + Vegetable Stuffed Portobello
This dish is a perfect meat-free option for vegetarians or anyone looking to enjoy a hearty, plant-forward meal. Quinoa is naturally rich in plant-based protein, and when paired with protein-packed vegetables, it creates a satisfying and nourishing dish that truly stands on its own. Feel free to experiment with different vegetables and flavors when filling the mushrooms—this recipe is meant to be flexible and fun. You’ll quickly see just how easy it is to prepare, and even quicker how delicious and satisfying it is to eat.
Quinoa stuffed portobello mushroom
Prep time: 20 mins
Serves: 3-4
Cook Time: 20 mins
Total Time: 40 mins
INGREDIENTS
Filling
1 cup cooked quinoa
½ red onion, small dice
1 garlic cloves, minced
3 celery sticks, small dice
½ red bell pepper, small dice
1 tbsp extra virgin olive oil
1 tbsp chopped basil
1 tbsp chopped parsley
1 tsp salt
1 tsp pepper
1 tbsp braggs liquid aminos
Portobellos
4 portobello mushrooms
1 tbsp garlic paste
1 tbsp shredded parmigiano reggiano
INSTRUCTIONS
Preheat the oven to 375°F.
Gently clean the portobello mushrooms with a damp towel and remove the stems. Place the mushrooms gill-side up on a parchment-lined baking sheet. Spread each mushroom with a small amount of garlic paste and sprinkle lightly with salt and pepper. Set aside.
2. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the diced red onion and celery and sauté for 3–4 minutes, until softened and fragrant.
3. Add the minced garlic and diced red bell pepper. Cook for another 2–3 minutes, stirring frequently, until the vegetables are tender.
4. Stir in the cooked quinoa, salt, pepper, and Bragg’s Liquid Aminos. Cook for 2–3 minutes, allowing the flavors to combine and the quinoa to warm through.
5. Remove the pan from heat and fold in the chopped basil and parsley.
6. Spoon the quinoa mixture evenly into the prepared portobello mushrooms, pressing gently to fill. Top each mushroom with a small sprinkle of Parmigiano Reggiano.
7. Bake for 18–22 minutes, until the mushrooms are tender and the tops are lightly golden.
8. Serve warm and enjoy as a satisfying vegetarian main or hearty side dish.
