Quinoa Stuffed Portobello Mushrooms

Portobello Mushrooms Stuffed with Quinoa

I've never met a mushroom I didn't like. Wild, dried or regular button mushrooms are always a welcome addition to my kitchen. I don't tend to last a week without serving a dish focused on these meaty delights. The possibilities are as endless as the creativity of the cook.

For this week's fix, I was tempted to make my stuffed mushrooms with goat cheese again, but I also had a craving for marinated portobellos. I finally decided to combine the idea of stuffed mushrooms and marinated portobellos and came up with this recipe for stuffed marinated portobello mushrooms with quinoa. The additional bonus here is yet another idea for one of the world's most perfect grains.

Portobello Mushrooms Stuffed with Quinoa

Quinoa Stuffed Portobello MushroomsQuinoa Stuffed Portobello Mushrooms
Recipe by
Published on March 13, 2008

Marinated Portobello mushrooms stuffed with seasoned quinoa and baked with a cheese topping

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Ingredients:
  • 1 cup quinoa
  • 2 cups water
  • 1/3 cup olive oil
  • 1/3 cup balsamic vinegar
  • 2 heaping teaspoons Dijon mustard
  • 2 cloves garlic, crushed or minced
  • 1 teaspoon dried rosemary
  • sea salt and fresh ground black pepper
  • 8 large portobello mushrooms, stems removed
  • 4 sun-dried tomatoes
  • 2 teaspoons olive oil
  • 1 small onion or 1 large shallot, diced
  • 1 fresh green chili, seeded and minced
  • 2/3 cup corn, fresh or frozen
  • Fontina cheese cut into thin strips (or Gruyère or mozzarella)
Instructions:
  • Rinse the quinoa under cold running water and soak in 2 cups of water overnight.

  • Whisk together the balsamic vinegar, olive oil, Dijon mustard, rosemary, a bit of salt and pepper, and half of the garlic. Coat each portobello mushroom with the marinade and leave to sit for at least 30 minutes.

  • Meanwhile, soak the sun-dried tomatoes in a small bowl of hot water for 15 minutes. Squeeze out excess liquid and cut into tiny pieces. Set aside.

  • In a medium saucepan, heat 2 teaspoons of olive oil over medium heat. When hot, add the remaining garlic, shallots and green chili to the pan. Stir and fry for a few minutes. Add the quinoa along with its soaking liquid, corn, and a bit of salt and pepper to the pan. Bring to a boil, reduce the heat to low, and cover and cook for 20 to 30 minutes or until the liquid is absorbed. Let the quinoa sit for five minutes, add the chopped sun-dried tomatoes to the pan, and fluff with a fork.

  • Stuff each mushroom with some of the quinoa and place on a baking sheet. Top each stuffed mushroom with strips of cheese. Bake in a preheated 350° oven for 10 to 15 minutes. Place the mushrooms under the broiler for another few minutes to brown the cheese.

Makes 4 to 8 servings
Portobello Mushrooms Stuffed with Quinoa

11 comments:

Neen said...

That's my dinner next week. I've decided. Done. Thanks for the inspiration! They look like a great way to convince a non-vegetarian that veggie dinners are satisfying too!

Lisa said...

Neen;

I hope you enjoy them as much as I did. Let me know how they turn out for you.

Holler said...

These sound divine Lisa! I definitely love the filling. I haven't used quinoa before, but was thinking of trying it in a salad, but this would be even better!

Kevin said...

Another great looking mushroom dish for me to try. :)

Ricki said...

I just used some portobellos for dinner tonight--this looks like another great way to enjoy them! And those photos are mouth-watering.

Johanna said...

these look great - I am less of a mushroom enthusiast but I have come round to loving the idea of stuffed mushrooms more recently - must get some quinoa soon!

Annemarie said...

I *love* the sound of these. I really like quinoa but usually just use it in a salad. Great idea.

LisaRene said...

I've been a vegetarian for over 15 years but have just recently "learned" to like mushrooms. I started making myself try them, just little bites here and there, then progressed to mushrooms in soup then in risotto, etc.

I have successfully taught myself to like most mushrooms; oyster, shiitakei, morel and cremini, but the big guy, the portobello, I don't know... However, I adore all the other ingredients in this recipe and am thinking I will probably chicken out from trying the "big guy" and make a mini version using the baby cremini :) I have found mushrooms and Dijon to be a wonderful combination.

Lisa said...

Lisa, I highly suggest you take the plunge. The "big guy" is merely the pinnacle of the infant cremini taken to it's logical culinary extreme. Enjoy the meaty texture without the carnivorous grease.

rachel said...

I've been eyeing this recipe for months and finally tried it. I brought it to a friend's house to accompany our meal, and it was a big hit! They had never heard of quinoa...

Kitchen Shaman said...

This is perfect, except I found large button mushrooms that I'm going to stuff, with modifications: I'm allergic to corn, so I'll use black beans. Vegan, so we'll use the Daiya Cheese that is now available in our market.
Thanks for having a great recipe data base.