Quinoa-Stuffed Portobellos
Prep time: 
Cook time: 
Total time: 
Serves: 2
Portobello mushrooms stuffed with tri-color quinoa.
  • 1 cup low sodium vegetable stock
  • ½ cup Bob's Red Mill Tri-color Quinoa
  • ¼ teaspoon ground cumin
  • 1 pinch kosher salt
  • 2 large Portobello mushrooms, cleaned, stems removed
  • 2 tablespoons olive oil
  • 6 cremini or button mushrooms, cleaned and chopped
  • 8 cherry tomatoes, halved
  • 2 scallions, chopped, white and light green portions only
  • 3 tablespoons chopped orange or red sweet bell pepper
  • 1 clove garlic, peeled and finely chopped
  • 1 tablespoon fresh dill, chopped
  • 1 pinch kosher salt
  • 1 pinch ground white pepper
  • 3 tablespoons finely grated Parmesan cheese
  • chopped fresh dill (optional garnish)
  • grated Parmesan cheese (optional garnish)
  1. Using a medium-sized saucepan, heat the stock until it boils. Add the quinoa, cumin and salt, stir and cover. Reduce heat to low and cook until quinoa has absorbed all the liquid, about 15 minutes. Remove from heat and allow to rest, covered.
  2. Preheat oven to 350 degrees.
  3. Rub each Portobello top with about half a tablespoon of olive oil Place the mushrooms, top side down, on a sheet pan lined with parchment paper.
  4. Bake for 15 minutes. Remove from oven, keeping the oven temperature at 350, and allow to rest while you make the stuffing.
  5. Using a medium-sized skillet, heat the remaining tablespoon of olive oil. Add the chopped mushrooms, tomatoes, scallions and peppers. Cook for 5 minutes over medium heat.
  6. Add the garlic, dill, salt and pepper and cook for 1 more minute.
  7. Remove from heat, stir in the cooked quinoa and Parmesan. Mix well and top each Portobello with half the stuffing.
  8. Bake for 15 minutes. Garnish with parsley and Parmesan and serve.
Recipe by Liz The Chef at http://lizthechef.com/2014/02/21/quinoa-stuffed-portobellos/