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Quinoa Stuffed Portobello Mushrooms

This tasty quinoa and mushroom dish is healthy and filling, the perfect weekday dinner.
Cook Time45 mins
Total Time45 mins
Course: Dinner, Main Course
Cuisine: Universal
Keyword: Gluten-Free, Vegetarian
Servings: 4 people
Calories: 251kcal
Author: SkinnyMs.


  • 1/3 cup quinoa dry, pre-rinsed
  • 2/3 cup water
  • 4 portobello mushrooms large, 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 tomatoes vine-ripe, diced
  • 1/2 cup whole-grain bread crumbs recipe for bread crumbs
  • 1/4 cup basil freshly chopped
  • 1/2 cup feta cheese fat-free


  • Preheat oven to 375 degrees F.
  • 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 the burner for 5 minutes.
  • 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.
  • 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.
  • 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.


Serving: 1each | Calories: 251kcal | Carbohydrates: 41g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 41mg | Fiber: 6g | Sugar: 4g |
SmartPoints (Freestyle): 7