Description
A simple, creamy, and filling vegetarian main dish made with portobello mushrooms stuffed with a savory mixture of quinoa, cream cheese, mozzarella, cheddar, spinach, and sun-dried tomatoes. It’s faster and healthier than takeout.
Ingredients
Scale
- 4 large portobello caps (about 800g)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 cup cooked quinoa (cooled)
- 4 ounces (115g) softened full-fat block cream cheese
- 1 cup (100g) shredded mozzarella cheese
- ½ cup (50g) shredded cheddar cheese
- 2 cups fresh spinach, chopped
- ¼ cup sun-dried tomatoes, chopped
- 2 tablespoons fresh basil, chopped
- Salt and black pepper to taste
- Optional: Red pepper flakes
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Gently wipe portobello caps clean with a damp paper towel. Do not rinse. Scrape out the dark gills underneath the caps with a spoon.
- Brush the inside of each cap with olive oil and sprinkle lightly with garlic powder. Set aside, gill-side up.
- In a small mixing bowl, combine cooked quinoa, softened cream cheese, shredded mozzarella, shredded cheddar, chopped spinach, chopped sun-dried tomatoes, and fresh basil.
- Mix with a fork until well combined. Taste and add salt and pepper as needed. If too dry, add a tablespoon of milk; if too wet, add more quinoa or cheese.
- Stuff each mushroom cap with a heaping tablespoon of the quinoa mixture, pressing it down gently so it is level with the rim.
- Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until mushrooms are tender and cheese is bubbly and golden brown.
- Optional: Broil for 1-2 minutes if more browning is desired, watching closely to prevent burning.
- Remove from oven and let cool for 2-3 minutes before serving.
Notes
Ensure cream cheese is softened to room temperature for smooth mixing. Do not rinse mushrooms under water to avoid sogginess. Scraping out the gills prevents a muddy appearance and bitter taste. If using wet spinach, squeeze it dry before adding to the filling. These are best eaten fresh; freezing is not recommended as mushrooms become mushy upon thawing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom c
- Calories: 280
- Sugar: 4
- Sodium: 450
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 22
- Fiber: 3
- Protein: 14
Keywords: quinoa, portobello mushrooms, stuffed mushrooms, vegetarian dinner, healthy dinner, easy recipes, weeknight meals, gluten-free