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Delicious Stuffed Portobello Mushrooms

Hearty, flavorful, and customizable, these stuffed portobello mushrooms are an impressive yet easy dish perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Dish
Cuisine: American, Vegetarian
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large portobello mushrooms Cleaned and stems removed
  • 1 cup cooked quinoa Or your choice of grain
  • 1 cup spinach Chopped
  • 1/2 cup feta cheese Or mozzarella, crumbled or shredded
  • 1/4 cup sun-dried tomatoes Chopped
  • 2 cloves garlic Minced
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried oregano
  • to taste salt and pepper
  • for garnish Fresh herbs Optional

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Carefully remove the stems from the portobello mushrooms and gently scrape out the gills with a spoon to create space for the stuffing.
  2. In a mixing bowl, combine cooked quinoa, chopped spinach, cheese of choice, sun-dried tomatoes, minced garlic, olive oil, oregano, salt, and pepper. Stir everything together until well combined.
  3. Generously fill each portobello mushroom cap with the prepared filling, pressing it down gently to pack it in.
Cooking
  1. Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake in the preheated oven for 20 minutes, or until the mushrooms are tender and the filling is golden.
  2. Once done, garnish with fresh herbs if desired, and serve warm.

Notes

For storage, keep uneaten stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10 minutes until warmed through. You can freeze uncooked stuffed mushrooms for up to 3 months.