Ingredients
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- Remove skillet from heat. Stir in cooked quinoa, parsley, dill, oregano, pine nuts, lemon juice, salt, and pepper. Mix well and taste for seasoning.
- Pat mushroom caps dry with paper towels. Divide quinoa mixture evenly among mushroom caps, mounding it slightly.
- 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.