Were you trying to find something on my blog on Saturday and some strange, completely different site was on here instead? Yeah, that happened! I had a major (major) technical hiccup over the weekend. I had hired someone to move my portfolio from my old host to my current one and the portfolio was accidentally uploaded to this domain instead. And after Oh My Veggies was restored, my recipes were down for a bit. I heard from at least one person who was about to make a recipe and then–POOF!–it had vanished. So I’m sorry if that happened to you. I also lost some comments, so if you left one and it’s not published, now you know why–it’s not because I’m a jerk who hates comments and people. Now that that’s out of the way, we can move onto even more important questions…
…is it weird that everyone else seems to say portobello mushroom and I say portabella? (According to Wikipedia, it is acceptable to call them portabella mushrooms. Acceptable but unpopular.) There are too many o’s in portobello and it just doesn’t roll off the tongue like portabella does. Also, I’m the boss of me; I do what I want. (Someday I’m going to get a tattoo that says that. If only all those words would fit on my knuckles.)
On topic! Pizza Quinoa Stuffed Portabella Mushrooms. 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.)
Pizza Quinoa Stuffed Portabella Mushrooms
Portabella mushrooms with a pizza-inspired quinoa filling. Adapted from Food Doodles’ Pizza Quinoa Casserole.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- 4 extra-large portabella mushrooms, stems and gills removed
- Oil mister or olive oil cooking spray
- Salt and pepper to taste
- 3/4 c. uncooked quinoa, rinsed thoroughly
- 1 (8 oz.) can tomato sauce
- 2 garlic cloves, minced
- 1 tbsp. minced fresh basil
- 1/2 tsp. dried oregano
- 1/2 tsp. onion powder
- Pinch of red pepper flakes (optional)
- 3/4 c. shredded mozzarella cheese
- Preheat oven to 400ºF.
- 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!).