Recipe | Pizza Quinoa Stuffed Portabella Mushrooms

Pizza Quinoa Stuffed Portabella Mushrooms Recipe

Pizza Quinoa Stuffed Portabella MushroomsWere 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.)

Pizza Quinoa Stuffed Portabella Mushrooms
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.)

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Pizza Quinoa Stuffed Portabella Mushrooms

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes


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


  1. Preheat oven to 400ºF.
  2. 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.
  3. 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.
  4. 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.
  5. 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!).


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!

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! 🙂

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.

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!

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.

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!

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…

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” 😉


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.

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!

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.

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.

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! 🙂

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.

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