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Kosher Stuffed Portobello Mushrooms With Quinoa & Herbs - Mediterranean recipe
These stuffed portobello mushrooms have become one of my go-to dinners when I want something satisfying but not too heavy. I started making them after my sister went vegetarian and I needed kosher options that would work for everyone at Shabbat dinner. The combination of nutty quinoa, fresh herbs, and those meaty mushroom caps creates something really special. Portobello mushrooms work beautifully as a vessel because they hold their shape when baked and have this wonderful earthy flavor that complements the quinoa filling. I learned the hard way that you need to scrape out those dark gills first. They're not harmful, but they can make your filling look muddy and add a bitter taste. A spoon works perfectly for this job. The key to great stuffed mushrooms is getting the moisture levels right. I always salt the mushroom caps and let them sit for about 15 minutes before stuffing. This draws out excess water so your filling doesn't get soggy. For the quinoa, I cook it in vegetable broth instead of water for extra flavor, and I make sure it's completely cooled before mixing in the other ingredients. These work well as a main course with a simple green salad, or you can serve them alongside roasted chicken for a heartier meal. They're also fantastic for entertaining because you can assemble them earlier in the day and just pop them in the oven when guests arrive.
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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
  • 1 cup quinoa rinsed
  • 2 cups vegetable broth
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 1 medium zucchini diced
  • 1 medium red bell pepper diced
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons fresh dill chopped
  • 1 tablespoon fresh oregano or 1 tsp dried
  • 1/4 cup olive oil divided
  • 1/4 cup pine nuts toasted
  • 3 tablespoons lemon juice
  • 1 teaspoon kosher salt plus more for mushrooms
  • 1/2 teaspoon black pepper

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Remove stems from portobello mushrooms and scrape out the dark gills with a spoon. Brush both sides of mushroom caps with 2 tablespoons olive oil and season with salt and pepper. Place gill-side up on prepared baking sheet and let sit 15 minutes.
  3. Meanwhile, 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 15 minutes until liquid is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork. Set aside to cool.
  4. Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add onion and cook 5 minutes until softened. Add garlic and cook 1 minute until fragrant. Add zucchini and bell pepper, cook 6-8 minutes until vegetables are tender and moisture has evaporated.
  5. Remove skillet from heat. Stir in cooked quinoa, parsley, dill, oregano, pine nuts, lemon juice, salt, and pepper. Mix well and taste for seasoning.
  6. Pat mushroom caps dry with paper towels. Divide quinoa mixture evenly among mushroom caps, mounding it slightly.
  7. Bake 20-25 minutes until mushrooms are tender and filling is heated through. Serve immediately.

Notes

Store leftover stuffed mushrooms covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes. You can substitute the pine nuts with chopped almonds or sunflower seeds. The quinoa filling can be made up to 2 days ahead and refrigerated.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg
Sodium 420mg 18%
Dietary Fiber 6g 21%
Total Sugars 8g
Protein 12g 24%
*Percent Daily Values are based on a 2,000 calorie diet.