Name: Stuffed Portobello Mushrooms with Herbed Quinoa and Feta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 large portobello mushrooms, stems removed, gills scraped; 2 tbsp olive oil; 1 tbsp balsamic vinegar; Salt and black pepper, to taste; 1 cup quinoa, rinsed; 2 cups vegetable broth or water; 1 tbsp olive oil; 1 small red onion, finely chopped; 2 cloves garlic, minced; 1 small zucchini, finely diced; 1 small red bell pepper, finely diced; 1 tsp dried oregano; ½ tsp chili flakes (optional); ½ cup crumbled feta cheese; 2 tbsp fresh parsley, chopped; 2 tbsp fresh mint, chopped; Juice of ½ lemon; Salt and pepper, to taste; Extra crumbled feta; Fresh herbs; Tahini drizzle or yogurt sauce

DifficultyBeginner

These hearty stuffed mushrooms make for a delicious vegetarian main course. Earthy roasted portobellos are filled with fluffy herbed quinoa, tangy feta, and a medley of vegetables and fresh herbs, all baked to perfection. It’s a wholesome and elegant dish, perfect for weeknights or entertaining.

Stuffed Portobello Mushrooms with Herbed Quinoa and Feta

Yields4 Servings

Prep Time20 minsCook Time30 minsTotal Time50 mins

For the Mushrooms

4 large portobello mushrooms, stems removed, gills scraped

2 tbsp olive oil

1 tbsp balsamic vinegar

Salt and black pepper, to taste

For the Quinoa Filling

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 tbsp olive oil

1 small red onion, finely chopped

2 cloves garlic, minced

1 small zucchini, finely diced

1 small red bell pepper, finely diced

1 tsp dried oregano

½ tsp chili flakes (optional)

½ cup crumbled feta cheese

2 tbsp fresh parsley, chopped

2 tbsp fresh mint, chopped

Juice of ½ lemon

Salt and pepper, to taste

Optional Garnish

Extra crumbled feta

Fresh herbs

Tahini drizzle or yogurt sauce

Prepare the Mushrooms

Preheat oven to 400°F (200°C).
Clean the mushrooms, remove stems and gently scrape the gills using a spoon.
Brush mushrooms on both sides with olive oil and balsamic vinegar, then season with salt and pepper.
Place on a lined baking tray, gill-side up. Roast for 10–12 minutes to soften and release moisture. Drain excess liquid before stuffing.

Cook the Quinoa

In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.

Prepare the Filling

Heat olive oil in a skillet over medium heat.
Sauté onion for 3–4 minutes, then add garlic, zucchini, and bell pepper. Cook until just tender, about 5 minutes.
Stir in the cooked quinoa, oregano, chili flakes (if using), feta, parsley, mint, lemon juice, and season with salt and pepper. Mix well.

Stuff the Mushrooms

Spoon the quinoa mixture generously into each roasted mushroom cap.
Return to the oven and bake for another 10–12 minutes until heated through and slightly golden on top.

Serve

Garnish with more feta and herbs if desired. Serve warm with a drizzle of tahini sauce or a dollop of yogurt.

Variations

Add chopped olives or sun-dried tomatoes for a Mediterranean twist.
Swap feta with goat cheese or vegan cheese for dietary preferences.
Use couscous or farro instead of quinoa for a different grain profile.

Pairing Suggestions

White wines: Sauvignon Blanc or Pinot Grigio
Herbal iced tea or sparkling water with lemon
Side salad with arugula, cucumbers, and a light vinaigrette

CategoryFeta, Main Course, Mushrooms, Portobello, Quinoa, Vegetarian

Ingredients