These Pizza Quinoa Stuffed Portobello Mushrooms make for a really simple, fun, and kid-friendly vegetarian dinner idea. The fresh portobello mushrooms are stuffed with a protein-packed, pizza-inspired filling!
The pictures don't do these justice, but trust me, they are delicious!
I've been enamored with Food Doodles' Pizza Quinoa Casserole recipe for a while now. Usually I throw some veggies into it, but then I got the idea to stuff the pizza quinoa into veggies.
I was going to do zucchini, but since I already posted Taco-Stuffed Zucchini this summer, I went with portabella mushrooms instead.
Taco zucchini! Pizza mushrooms! What other crazy fast food types of things can I stuff into vegetables? (Falafel Eggplant might be delicious, but please stop me when I post Cinnabon-Stuffed Butternut Squash.)
How to Make Pizza Quinoa Stuffed Portobello Mushrooms
- Preheat oven.
- Prep and bake mushrooms.
- Cook quinoa and add seasonings.
- Let mushrooms cool & remove excess liquid.
- Stuff mushrooms with quinoa mixture and top with cheese.
- Melt cheese & enjoy!
Full directions for how to make Pizza Quinoa Stuffed Portobello Mushrooms are in the printable recipe card below.
Recipe
Ingredients
- 4 extra-large portobello mushrooms stems and gills removed
- oil mister or olive oil cooking spray
- salt and pepper to taste
- ¾ cup uncooked quinoa rinsed thoroughly
- 1 8 oz can tomato sauce
- 2 cloves garlic minced
- 1 tbsp fresh basil minced
- ½ tsp dried oregano
- ½ tsp onion powder
- 1 pinch crushed red pepper flakes optional
- ¾ cup mozzarella cheese shredded
Instructions
- Preheat oven to 400°F.
- Spray both sides of mushrooms and place them bottom down on a rimmed baking sheet. Sprinkle the tops with salt and pepper. Bake for 10 minutes.
- While the mushrooms are baking, cook the quinoa according to package directions. Once it's finished cooking, stir in the tomato sauce, garlic, basil, oregano, onion powder, and pepper flakes. Season to taste with salt and pepper.
- After 10 minutes, remove the baking sheet from the oven and flip the mushrooms over. If they fill up with liquid (sometimes they do), drain it off or blot them dry with paper towels.
- Divide the quinoa mixture into the mushrooms, then top each one with cheese. Return the baking sheet to the oven and bake for 10 minutes more. You can serve the mushrooms after this or turn on the broiler and broil them until the cheese is browned—about 3–5 minutes (just keep an eye on them so they don't burn!).
Nutrition
This post was originally published on 5 August 2013.
Lisa @ Greek Vegetarian says
I was wondering what that "Hello World!" post from you in my reading list was about!! The photos definitely do your portobella/o mushrooms justice! I love these, no matter how you say them.
Kiersten says
Well, the good thing about taking lots and lots of shots is that you always get a few that are halfway decent. 🙂 I am just not a fan of photographing brown foods!
Natalie @ Once Upon a Cutting Board says
I've wanted to make that pizza quinoa casserole for a while now but forgot about it - now I'll have to try this version because I like the idea of stuffing it into mushrooms even more! Just the other week I was trying to figure out the right way to spell portobello/portabella.. I checked Mushrooms Canada's website and they say portabella so I went with that - so Canada supports you! 🙂
Kiersten says
Make it, make it! It is so good. 🙂 And it's funny, I actually saw that Mushrooms Canada uses portabella too the last time I was looking it up, which made me feel justified in sticking with the A's.
Kate@Diethood says
Now I want a tatoo on my knuckles... I'm thinking of tattooing, B.O.S.S. on there. ;-D
And I'll take a plate of these amazing portAbellas! K?! Thanks! 😀
Kiersten says
If you tattoo BOSS on one hand, you absolutely must tattoo LADY on the other. BOSS LADY!!!!
Grace @ FoodFitnessFreshAir says
These sound fantastic! I've been eating more portobello mushrooms than I ever eat lately, and have been loving just throwing them on the grill. They have such a great depth of flavor.
Kiersten says
They are SO good when they're grilled, aren't they? Yum!
Katie says
I made these last night (fast turn-around huh? They looked so good!) and they were AMAZING. I put half a diced pepper of the red and green variety into the quinoa mixture so it's be like pepper and mushroom pizza. I put sausage and mozzerella on my meat-eating dining companion's mushrooms and just put some vegan mozzerella on mine. Again, simply delicious! I didn't use all the quinoa though (mushrooms were a little too small) so I get to look forward to that for lunches this week 🙂
Thank you for making such delicious recipes that are adaptable for any eating style!
Kiersten says
Yay, I'm glad to hear they were a hit! 🙂 And I love the idea of adding in peppers! When I make the Pizza Quinoa Casserole, usually I throw in some diced zucchini too.
mjskit says
Thank you for this recipe! Bobby and I are on a stuffed portabella kick lately so having another recipe to try is very exciting! I know we would both LOVE this one!
Kiersten says
A stuffed portabella kick is a good kick to be on! 🙂 I hope you enjoy it!
Genevieve says
I think the pictures definitely do do these justice! They look so cheesy on top and really similar to an actual slice of pizza, just with a mushroom on the bottom instead of a crust! I think you're on to something with the idea of fall baking inside a squash...
Kiersten says
Thank you! I hate taking pictures of brown foods. 😉
Heidi @ Food Doodles says
This is the best idea ever! Oh my goodness, I so have to try this. And I think your pictures look awesome 🙂
Kiersten says
I am so in love with your Pizza Quinoa! THAT is the best idea ever! 🙂
Kiran @ KiranTarun.com says
Mmmm.. so comforting and creative. Love this!
Mushrooms Canada says
Portabella's are so much fun to stuff! It seems that anything and everything tastes great when packed into the juicy cap. Thanks for sharing this pizza recipe...and don't worry, we also go with "Portabella" 😉
-Shannon
Kiersten says
Yay! Maybe I should move to Canada then. 🙂
Faye Ross says
I made these this weekend. Loved them! They are so easy to do.
Kiersten says
Thank you for your comment--I'm glad you enjoyed them! 🙂
Rachel Cooks says
I was just giving your site a little pinning-love and I saw this recipe! I did something similar with bell peppers! Great minds think alike...although mine had pepperoni. 😉 Love the idea of filling a portabello though. Can't have enough mushrooms in my opinion.
Kiersten says
Thanks for the pins! 😀 And I actually thought about stuffing this into peppers too! (No pepperoni, though.)
Kelly @ Texas Type A Mom says
This is such a unique combination of ingredients! I don't know if I could pull off such a beautiful creation.
Courtney @ The Fig Tree says
Yummmmmm! These look incredible! What a fantastic idea for an easy week night dinner. Cannot wait to make these. I'll have to make them when Jesse is away for dinner though. *haha* He haaaaaaates mushrooms! Silly boy.
Kiersten says
Mushroom haters don't know what they're missing!
Jazzy says
Made these last night with my mother! They were delicious and easy to make. Thank you!
Kiersten says
I'm glad you liked them! 🙂
Twingle Mommy says
I made these for lunch this week and they were amazing! I made 3 planning on sharing 1 with my husband but instead I hid the third one and ate it the next day. I decided not to tell him what he missed out on. Thanks for the great recipe!
Kiersten says
Yay, I'm glad you liked it! 😀
L. M Adams says
Is there any way you could add nutritional information for those of us who require it?
Kiersten says
Here's a website that calculates nutritional information for you: http://caloriecount.about.com/cc/recipe_analysis.php
Karishma says
I can't believe how good these were. They totally stastifyied my craving for pizza. Best of all, I didn't feel guilty eating it. Thanks for sharing. I can't wait to try some of your other recipes.
Kiersten says
I'm so glad they were a hit--thank you for your comment!
Katie says
I made these tonight and they were so good I ate two. I cheated and used Trader Joes fat-free pizza sauce but followed the rest of the recipe and will make it again soon.
Kiersten Frase says
There's nothing wrong with saving a little time and using a shortcut now and then! 🙂 I'm glad you enjoyed the recipe!
Christy says
Do you happen to have a calorie total per serving? I'm on a weight management program right now and that would be very helpful. Thanks for any info! 🙂
Kiersten Frase says
I don't, but here's a recipe calculator you can use: http://caloriecount.about.com/cc/recipe_analysis.php 🙂
Jennifer says
I made this last night and it was absolutely delicious! To add a little protein, I added some Tofutti ricotta to the mix before baking...seriously yummy!
Kiersten Frase says
I'm glad it was a hit--thanks for your comment! 🙂
Melissa says
Loved this recipe. Easy to make and came out delicious. Any idea what the calories/ nutritional info would be??
Adele says
I saw this recipe on the weekly meal planner and it was my first 'purposeful' vegetarian meal as my husband and I embark on a meat free life. It was tasty, delicious and looked great too, thanks for sharing this recipe.
Kiersten Frase says
I'm glad you enjoyed it! Good luck with your transition to vegetarianism.
Emilie says
Just made this for supper and it was delicious! What a great idea. Thanks!