Quinoa-Stuffed Portobello Mushrooms Recipe

If you love mushrooms, you're bound to love this quinoa-stuffed portobello mushrooms recipe.
  • Ready in: 40 minutes
  • Prep time: 20 minutes
  • Chill/Cook time: 20 minutes
  • By:
  • Servings: 6

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cooking methods

  • Bake


Preheat oven to 375°. Prepare quinoa according to package directions, adding Onion Onion™ Seasoning to water.

Meanwhile, heat oil in large skillet over medium-high heat. Add peppers and Garlic Garlic™ Seasoning; sauté 2-3 minutes. Add kale; continue sautéing until softened. Remove from heat and stir in cooked quinoa and cheese.

Using a spoon, gently scrape out the gills (the dark brown striated flesh on the underside of the mushroom). Remove stems. Fill mushroom caps with quinoa. Place on a greased large baking sheet. Bake 20-25 minutes or until mushrooms are softened.

Note: Shredded Cheddar or Monterey jack cheese can be substituted for the goat cheese.

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