Stuffed Portobello Mushrooms
If you are looking for a dinner that feels a little special without a ton of effort, this Stuffed Portobello Mushrooms recipe is exactly that. Hearty portobello mushrooms stuffed with quinoa, roasted veggies, and goat cheese. It has become one of my go-to weeknight dinners when I want something that feels intentional and truly satisfying.
Why You Will Love This Recipe
- Ready in about 35 min from start to finish
- Uses simple, accessible ingredients
- Big, satisfying flavors the whole family will love
- Leftovers taste even better the next day
Ingredients
- Portobello mushrooms
- Quinoa
- Roasted veggies
- Goat cheese
- Spinach
- Garlic
- Olive oil
How to Make It
- Gather and prep all your ingredients ahead of time so the cooking goes smoothly.
- Heat your pan or oven as directed and get everything ready to go.
- Combine ingredients and cook, about 35 min total.
- Taste and adjust seasoning before serving warm. Enjoy every bite!
My Favorite Kitchen Tool for This
I reach for my Cast Iron Skillet every single time I make this recipe. It distributes heat evenly and makes cleanup so much easier. Grab one on Amazon if you do not have one yet!
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Stuffed Portobello Mushrooms
Big portobello caps filled with herby quinoa, roasted vegetables and spinach, then baked with goat cheese until it softens into everything.
Ingredients
Method
- Heat the oven to 400 degrees and line a sheet pan with parchment.
- Rinse the quinoa, then simmer it in the vegetable broth, covered, for 15 minutes. Let it sit off the heat 5 minutes and fluff with a fork.
- Brush the mushroom caps all over with 1 tablespoon of the olive oil and season with half the salt and pepper. Set them gill side up on the pan and roast 10 minutes.
- While they roast, warm the remaining oil in a skillet over medium heat. Cook the zucchini and bell pepper 5 minutes, add the garlic for 1 minute, then wilt in the spinach.
- Stir the vegetables into the quinoa with the rest of the salt and pepper.
- Pour off any liquid pooled in the caps, mound the filling in, and top with the goat cheese.
- Bake 15 more minutes, until the cheese is soft and lightly golden at the edges.
Notes
Scrape the gills out with a spoon so the caps do not go watery. These reheat well, which makes them great for lunches.
