Stuffed Portobello Mushroom Recipe

Cooking Directions

1. 1

   Prepare the Quinoa

   In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa and salt. Reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy. Remove from heat and let it cool slightly.

2. 2

   Sauté the Spinach and Garlic

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat.

3. 3

   Mix the Filling

   In a large bowl, combine the cooked quinoa, sautéed spinach, roasted red peppers (chopped), black pepper, and additional salt to taste. Mix well to combine.

4. 4

   Prepare the Mushrooms

   Preheat the oven to 375°F (190°C). Clean the portobello mushrooms and remove the stems. Brush the mushroom caps with the remaining olive oil and place them on a baking sheet, gill side up.

5. 5

   Stuff the Mushrooms

   Spoon the quinoa mixture evenly into each portobello mushroom cap. If desired, sprinkle grated Parmesan cheese on top.

6. 6

   Bake

   Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender.

7. 7

   Drizzle with Balsamic Glaze

   Remove from the oven and drizzle with balsamic glaze before serving.