Quinoa stuffed portobello mushrooms are a healthy and hearty vegetarian dish that is perfect for a weeknight dinner or a special occasion. The dish is easy to prepare, and the combination of quinoa, mushrooms, and cheese makes it a satisfying and delicious meal.
As a child, I always had a fascination with mushrooms. I loved the earthy taste and meaty texture that mushrooms offered. As I grew older, I started experimenting with different ways to cook mushrooms, and that's how I stumbled upon this recipe for quinoa stuffed portobello mushrooms. The recipe is a perfect blend of flavors and textures, and it quickly became one of my favorite dishes to make.
- 4 large portobello mushrooms
- 1 cup quinoa
- 2 cups vegetable broth
- 1/4 cup chopped onion
- 2 garlic cloves, minced
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated parmesan cheese
- 1/4 cup shredded mozzarella cheese
- Preheat the oven to 375°F.
- Remove the stems from the portobello mushrooms and scrape out the gills with a spoon. Set aside.
- In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa and reduce the heat to low. Cover and simmer for 15-20 minutes, until the quinoa is fully cooked.
- In a skillet, heat olive oil over medium-high heat. Add the onion and garlic and sauté for 3-4 minutes, until the onion is translucent.
- Add the cooked quinoa, parsley, salt, and black pepper to the skillet and stir to combine.
- Fill each portobello mushroom with the quinoa mixture and place them on a baking sheet.
- Sprinkle each mushroom with parmesan cheese and shredded mozzarella cheese.
- Bake for 20-25 minutes, until the cheese is melted and the mushrooms are tender.
Quinoa stuffed portobello mushrooms are perfect for a weeknight dinner or a special occasion. They are a great vegetarian option that is both filling and delicious. Serve them with a side salad or roasted vegetables for a complete meal. They are also a great appetizer option for parties and gatherings. Enjoy!