Quinoa Stuffed Portobello Mushrooms


4 Large Portobello Mushrooms

1/2 cup Quinoa

1 cup Vegetable Broth

1 Tbsp. Olive Oil

1/2 Red Onion, diced

4 cups Baby Spinach, rough chopped

4 Tomatoes, seeded and diced

1/2 cup Fresh Basil, chiffonade

1/2 tsp. dried Oregano

Salt and Pepper

4 oz. Fresh Mozzarella, cubed

1/4 cup Parmesan, grated


Clean Portobello mushrooms by removing the stem and cleaning out the gills and gently wiping the mushroom tops. Chop the stems and reserve. 

Meanwhile bring 1/2 cup quinoa and 1 cup of vegetable broth to a boil in a small pot. Cover and simmer for 15 to 20 minutes, or until all the broth is absorbed. Take off the stove and cool to room temperature.

While the quinoa is cooking, heat 1 Tbsp. olive oil in a pan. Add the red onions, and cook until the onions begin to soften. Add the reserved chopped mushroom stems, spinach and tomatoes and saute until the spinach is wilted and the mixture is heated through. Season with oregano and salt and pepper to taste.  Add the basil and remove from the stove. Gently stir in the quinoa and let everything cool to room temperature. Once the mixture has cooled, fold in the cubed mozzarella.

Take the cleaned mushroom caps and brush them lightly all over with olive oil. Season the inside with salt and pepper. Divide the filling equally into each mushroom cap. 

Sprinkle each with Parmesan.

Grill for 15 minutes over medium heat or until the mozzarella starts melting and the mushrooms are heated through.

Serve immediately.