Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Easy Kosher Quinoa Stuffed Portobello Mushrooms

By /
Jump to Recipe Print Recipe

✓ Pesach-friendly. Look for a Pesach hechsher on: quinoa, broth, cheese. Pesach recipes and menu planner

Dairy (Milchig)

Quinoa-stuffed portobello mushrooms are a satisfying vegetarian main. The caps are filled with quinoa, sautéed onion and garlic, sun-dried tomatoes, parsley and basil, topped with mozzarella and parmesan, and baked until golden.

Preparing the Mushrooms

Remove the dark gills completely and pat the caps dry; otherwise the filling turns watery. Brush them with oil and season before filling. Cook the quinoa in broth for more flavor. Bake until the mushrooms are tender and the cheese has melted.

Kosher Notes

With mozzarella and parmesan, these are dairy (milchig). Use cheese with a reliable hechsher. For a pareve version, leave out the cheese and stir 2 tablespoons of nutritional yeast into the quinoa.

Make-Ahead

Assemble up to 4 hours ahead and refrigerate. Leftovers keep for 3 days.

Easy Kosher Quinoa Stuffed Portobello Mushrooms
Meaty portobello mushrooms stuffed with seasoned quinoa, herbs, and kosher cheese create a satisfying vegetarian main course that's ready in 45 minutes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 large portobello mushroom caps stems removed, gills scraped out
  • 1 cup quinoa rinsed
  • 2 cups vegetable broth or water
  • 3 tablespoons olive oil divided
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1/2 cup sun-dried tomatoes chopped
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons fresh basil chopped
  • 1/2 cup kosher mozzarella cheese shredded
  • 1/4 cup kosher Parmesan cheese grated
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional

What I use for this recipe

As an Amazon Associate I earn from qualifying purchases.

Method
 

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. Clean mushroom caps with a damp paper towel. Remove stems and scrape out dark gills with a spoon. Pat caps dry and place gill-side down on paper towels for 15 minutes.
  3. Rinse quinoa in a fine-mesh strainer until water runs clear. In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork.
  4. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion and cook for 5 minutes until softened. Add garlic and cook 1 minute more until fragrant.
  5. Stir in cooked quinoa, sun-dried tomatoes, parsley, basil, salt, pepper, and red pepper flakes if using. Mix well and remove from heat. Let cool slightly, then stir in half the mozzarella cheese.
  6. Brush mushroom caps on both sides with remaining 1 tablespoon olive oil. Season with salt and pepper. Place gill-side up on prepared baking sheet.
  7. Divide quinoa mixture evenly among mushroom caps, mounding it slightly. Top with remaining mozzarella and all the Parmesan cheese.
  8. Bake for 20-25 minutes until mushrooms are tender and cheese is golden brown. Let cool for 5 minutes before serving.

Notes

These mushrooms can be assembled up to 4 hours ahead and refrigerated before baking. Add 5 extra minutes to the cooking time if baking from cold. Leftovers keep in the refrigerator for 3 days and reheat well in a 350°F oven for 10 minutes. For a dairy-free version, omit the cheese and add 2 tablespoons of nutritional yeast to the quinoa mixture.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 420mg 18%
Dietary Fiber 5g 18%
Total Sugars 8g
Protein 14g 28%
*Percent Daily Values are based on a 2,000 calorie diet.

You Might Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

Scroll to Top