Stuffed Portobello Mushrooms Recipe

Some days you just feel like a nice warming dish, am I right? Something that smells good and is full of flavour? This recipe definitely delivers!

These Stuffed Portobello Mushrooms are a great option for a starter, or as a side dish with some grilled chicken. The best thing is, these are SO easy to make. 

Did you know mushrooms are a source of zinc? They can help naturally boost your immune system by reducing inflammation. Even more reason to enjoy this delicious recipe!

Quinoa Stuffed Portobello Mushrooms

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins
Serves: Makes 4 mushrooms
Dietary preferences: Vegetarian, Nut-free, Gluten-free

Ingredients:

• 50g quinoa
• 250ml water
• 2 tbsp olive oil
• 2 tsp lemon juice
• 1 garlic clove, crushed
• 4 large portobello mushrooms, stems trimmed
• 8 cherry tomatoes, halved 
• oil spray
• pinch of dried oregano
• pinch of dried thyme
• sea salt and ground black pepper
• ¼ small brown onion, finely diced
• 1 large handful baby spinach leaves, roughly chopped
• 40g goat’s cheese, crumbled
• 2 tbsp parmesan cheese, grated
• fresh thyme leaves, to garnish.

Method:

1. Place the quinoa and water in a saucepan over high heat and bring to the boil, stirring occasionally. Cover and reduce the heat to low. Simmer for 10-12 minutes or until the liquid has been absorbed and the quinoa is tender. Remove from the heat and set aside.

2. Preheat the oven to 190°C (375°F) and line a baking tray with baking paper.

3. Whisk one and a half tablespoons of olive oil, lemon juice and half the garlic together in a small bowl. Brush the mushrooms, inside and out, with the oil mixture. 

4. Place the mushrooms gill (open) side up on the lined baking tray. Place the tomatoes (cut side up) on the lined baking tray with the mushrooms. Spray the tomatoes lightly with oil spray and sprinkle over the oregano and thyme. Season the mushrooms and tomatoes with salt and pepper, if desired. Cook in the oven for 8-10 minutes or until tender. Drain off any excess liquid from the mushrooms.

5. Heat the remaining oil in a non-stick fry pan over medium heat. Add the onion and cook for 3-4 minutes or until the onion starts to soften, stirring occasionally. Add the remaining garlic and cook for a further minute, stirring frequently. Add the spinach and cook for 1-2 minutes or until just wilted, stirring frequently. Remove the pan from the heat.

6. Add the quinoa to the pan with the spinach and mix until well combined. Season with salt and pepper, if desired.

7. Fill the mushrooms with the quinoa mixture and top with the roasted tomatoes, goat’s cheese and parmesan cheese. 

8. Bake in the oven for 10-12 minutes or until hot and the cheese has softened. Garnish with thyme leaves and enjoy!