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.
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.
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.
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.
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.
Garnish with more feta and herbs if desired. Serve warm with a drizzle of tahini sauce or a dollop of yogurt.
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.
White wines: Sauvignon Blanc or Pinot Grigio
Herbal iced tea or sparkling water with lemon
Side salad with arugula, cucumbers, and a light vinaigrette
4 servings