Quinoa Stuffed Portobello Mushrooms

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Everyone should have a recipe on hand for a quick dinner that’s healthy and tastes delicious. Quinoa Stuffed Portobello Mushrooms is a perfect ending to a long and hectic day.

Quinoa Stuffed Portobello Mushrooms

Quinoa Stuffed Portobello Mushrooms

Yields: 4 | Serving Size: 1 mushroom | Calories: 251 | Total Fat: 5 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 5 | Carbohydrates: 41 g | Sodium: 427 mg | Dietary Fiber: 6 g | Sugars: 4 g | Protein: 12 g | SmartPoints (Freestyle): 7 |


  • 1/3 cup dry quinoa, pre-rinsed
  • 2/3 cup water
  • 4 large portobello mushrooms, caps removed
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher or sea salt to taste
  • 1 cup diced vine-ripe tomatoes
  • 1/2 cup whole grain bread crumbs, (recipe for bread crumbs)
  • 1/4 cup freshly chopped basil
  • 1/2 cup feta cheese, fat-free


  1. Preheat oven to 375 degrees f.
  2. Add quinoa and water to a medium pot, cover, bring to a boil, reduce heat to a low-boil and cook until quinoa has absorbed most of the water, approximately 12-15 minutes. Turn off heat and leave quinoa on burner for 5 minutes.
  3. While quinoa is cooking, place mushrooms gill (open side) up on a cookie sheet. Brush mushrooms with olive oil and evenly drizzle with balsamic vinegar. Season with salt to taste. Cook mushrooms 10 minutes. Drain excess liquid from mushrooms.
  4. In the meantime, in a medium mixing bowl, combine cooked quinoa, black pepper, red pepper flakes, salt to taste, tomatoes, bread crumbs, basil and feta cheese.
  5. Remove mushrooms from oven and evenly divide quinoa mixture, approximately 1/2 cup, into each mushroom. Bake 12 minutes or until mushrooms are tender and cheese is melted. Eat immediately or allow to cool slightly.

9 Comments on "Quinoa Stuffed Portobello Mushrooms"

  1. Robin  April 27, 2014

    I am new to using quinoa. I am buying it in bulk. What is meant by pre-rinsed? Do I do this or is the way it is done before purchase?

    • SkinnyMs  April 28, 2014

      Often times it is done before purchase. If you were buying by the box, it would tell you. If you buy bulk and do not know, you should rinse it through a fine mesh strainer. Rice and even beans are also supposed to be picked through and rinsed.

  2. svenlovesflo  August 13, 2014

    Now I know what I am making for dinner tomorrow night

    • svenlovesflo  August 14, 2014

      well it is dinner tonight…and I just finished making these…I followed the recipe pretty much as you had written it…and my compliments to the recipe maker…these are wonderful…also I found that they did not need much added salt as the feta added a good bit of sodium…but these taste just like summer…maybe next time I may play around a bit…maybe add some kalamatas…your recipes are becoming a favorite in my household

  3. Cathie  August 12, 2016

    I made this last night for just two of us so adjusted the recipe but it still came out great. Now I’d like to make it for a dinner party tomorrow night. What part/parts of this recipe could I make in the morning or early afternoon. Thank you.

    • Gale Compton  August 13, 2016

      Cathie, Here’s my recommendation:

      Cook the quinoa either the night before or morning of, either is fine. Next, combine cooked quinoa, black pepper, red pepper flakes, salt to taste, tomatoes, bread crumbs, basil and feta cheese. Now you’ve got your mixture until you’re ready to stuff the mushrooms. 🙂

  4. Cathie  August 14, 2016

    Perfect! That’s what I was considering would be the best approach if you didn’t get back to me but you did so thank you very much!

  5. Tricia  December 18, 2018

    I have been making this recipe for a couple of years now and the family absolutely LOVES it! The only thing we do different is leave out the red pepper flakes, they are too spicy for my younger two. The rest of us just sprinkle them on the top when eating.

    • Nichole Furlong  December 20, 2018

      We’re glad to hear you love the recipe, Tricia. Great tip about the red pepper!


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