Quinoa-Stuffed Portobello Mushrooms

Prep 20 min


Cook 20 min


Ready in 40 min

This meatless dish features an array of vegetables and is sure to satisfy.


  • 4 large portobello mushrooms with stems (4-5-in./10-13-cm diameter), divided
  • ½ cup (125 mL) uncooked quinoa
  • 1 cup (250 mL) vegetable broth
  • 3 tbsp (45 mL) balsamic vinegar, divided
  • 1 small zucchini
  • ¾ cup (175 mL) canned quartered artichoke hearts, drained
  • 4   green onions with tops
  • 2   plum tomatoes
  • 2 oz (60 g) Asiago cheese
  • 2 tbsp (30 mL) chopped fresh basil leaves
  • 1   garlic clove, pressed
  • ¼ tsp (1 mL) coarsely ground black pepper
  • 4 cups (1 L) mixed greens salad blend


  1. Preheat the oven to 375°F (190°C). Line the Large Sheet Pan with foil. Remove the stems from the mushrooms and set caps aside. Chop the mushroom stems to measure ½ cup (125 mL) using the Food Chopper, set aside. Place the quinoa in an 8" Stainless Mesh Colander and rinse it under cold water for 30 seconds. Bring the broth and quinoa to a boil in a 2-qt. (1.9-L) Brilliance Nonstick Sauce Pan over medium-high heat; Reduce the heat to medium; simmer, covered, 15 minutes or until the liquid is absorbed. Place the quinoa mixture in a mixing bowl.
  2. Meanwhile, remove and discard the brown gills from the undersides of mushroom caps (see Cook’s Tip). Place the mushrooms, rounded side down, onto the pan. Place 5 tsp (25 mL) of the balsamic vinegar in a 1-Cup Prep Bowl; brush generously over both sides of mushrooms using a Chef’s Silicone Basting Brush.
  3. For the filling, dice the zucchini, thinly slice the artichokes and green onions. Seed and dice the tomatoes. Grate the cheese using a Adjustable Zester. Add the chopped mushrooms, zucchini, artichokes, onions, tomatoes, cheese, basil, pressed garlic, black pepper, and 1 tsp (5 mL) of the vinegar to the quinoa mixture; toss thoroughly to combine.
  4. Spoon the filling evenly into the mushrooms. Bake for 20-25 minutes or until the mushrooms are tender. Place the mixed greens and remaining 1 tbsp (15 mL) of the balsamic vinegar in the (2-qt./2-L) Stainless  Mixing Bowl; toss to coat. Serve the mushrooms with the mixed greens.


  • 4  servings of 1 filled mushroom, 1 cup greens

Nutrients per serving:

Calories 210, Calories from Fat 60, Total Fat 6 g, Saturated Fat 2.5 g, Trans Fat 0 g, Cholesterol 15 mg, Sodium 400 mg, Total Carbohydrate 29 g, Fiber 6 g, Sugars 7 g, Protein 10 g

Cook's Tips:

To clean mushrooms, wipe them with a damp paper towel. To prevent mushrooms from becoming soggy, do not clean them until ready to use.

When removing brown gills from underside of mushrooms, leave a small amount of the gills around the outer edge. This will help keep the mushroom caps intact when baking.

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