Quinoa-Stuffed Portobello Mushrooms with Tahini Drizzle

This quinoa mushroom recipe features hearty portobello mushrooms filled with a savory quinoa mixture, making it a perfect plant-based main course for dinner parties or weekly meal prep. The combination of protein-rich quinoa and the umami depth of mushrooms creates a satisfying dish that is both nutritious and delicious.

Baked with fresh herbs and topped with a creamy tahini drizzle, these stuffed mushrooms are not only visually appealing but also packed with flavor. Optional toppings like pine nuts or feta can elevate the dish further, adding texture and richness.

Hearty Quinoa-Stuffed Portobello Mushrooms

This recipe takes about 45 minutes from start to finish and serves 4 people. The quinoa-stuffed portobello mushrooms are a delightful blend of flavors and textures, perfect for impressing guests or enjoying as a wholesome meal during the week.

Ingredients

• 4 large portobello mushrooms, stems removed
• 1 cup cooked quinoa
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup spinach, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• Optional toppings: pine nuts, crumbled feta, fresh parsley

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Mushrooms: Clean the portobello mushrooms with a damp cloth and remove the stems. Brush both sides with olive oil and place them on a baking sheet, gill side up.
3. Sauté the Filling: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant (about 3-4 minutes). Stir in the chopped spinach and cook until wilted.
4. Mix the Filling: In a bowl, combine the cooked quinoa, sautéed vegetables, oregano, thyme, salt, and pepper. Mix well until all ingredients are incorporated.
5. Stuff the Mushrooms: Spoon the quinoa mixture generously into each portobello cap, pressing down slightly to pack it in.
6. Bake: Place the stuffed mushrooms in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender.
7. Prepare the Tahini Drizzle: While the mushrooms are baking, whisk together tahini, lemon juice, and a little water to reach your desired consistency.
8. Serve: Once baked, remove the mushrooms from the oven, drizzle with tahini sauce, and sprinkle with optional toppings like pine nuts or feta. Serve warm.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Nutrition Information

• Servings: 4 mushrooms
• Calories: 250kcal
• Fat: 12g
• Protein: 10g
• Carbohydrates: 30g