Mushrooms are often used in vegetarian dishes because they bring umami or earthy, meaty flavor, but without the meat. While mushrooms like portabellas are loaded with nutrients, they are not a good source ofplant-based protein. These portabellas are stuffed with quinoa, a grain that is actually a seed, to boost their protein content for a more balanced and satisfying meal. Enjoy these Quinoa & Veggie Stuffed Portabellas with tomato sauce or pesto and a sprinkle of Parmesan cheese.
- 3 Servings
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Calories: 284
- 6 portabella mushrooms
- 1/2 cup quinoa, dry
- 1 sweet potato, small, diced
- 1/2 onion, finely chopped
- 1/2 red pepper, finely chopped
- 1 small zucchini, finely chopped
- 1/4 tsp cayenne pepper, ground
- 1/2 tbsp balsamic vinegar
- 1/4 tsp garlic powder
- 3/4 cup cheese, shredded (mozzarella, cheddar, Jack, etc.)
Cook quinoa in a rice cooker or on the stove top, according to package directions. Set aside.
Preheat oven to 375 degrees.
To prepare mushrooms, gently wipe the surface of each mushroom with a wet clothe. Use a spoon to remove the gills and a small sharp knife to remove the stalk from each mushrooms. Rub each mushroom cap lightly with olive oil. Place mushrooms on a parchment paper lined baking sheet, stalk side up. Bake at 375 degrees for 25 minutes.
When mushrooms have baked for 25 minutes, carefully remove sheet pan from the oven. Use tong to gently pour off any water that has pooled inside the mushroom caps. Set aside.
While mushrooms are baking, place a large sautê pan over medium and heat 1 tablespoon olive oil. Once heated, add sweet potato and onion to the pan. Use a wooden spoon to stir frequently. Cook for about 6-7 minutes, until softened. Add bell pepper and zucchini to the pan and cook for another 6-7 minutes.
Next, add cayenne pepper, balsamic vinegar and garlic powder to the vegetables. Season with salt and pepper.
Remove veggies from heat. Then, add cooked quinoa to the veggies and stir well to combine.
Using a spoon, stuff each mushroom cap with a heaping portion of quinoa and veggies. Top each with shredded cheese. Return the pan of stuffed mushrooms to the oven and bake for 10 minutes. Serve with Parmesan cheese and tomato sauce or pesto, as desired.