Quinoa stuffed portobellos

This colourful side dish can be served up as a main for your vegetarian guests. Make the quinoa mixture ahead so it’s an easy stuffing process that needs to be done for your holiday dinner.

by Emily Richards PH Ec.
121 cal Serves 6
Prep time 0h 15m
Cook time 0h 25m
Total time 0h 40m
generic kitchen utensils



  1. Step 1

    Remove stems from portobellos and discard. Scrape out dark gills from mushroom caps and discard. Place 6 of the mushrooms onto small parchment paper lined baking sheet; set aside. Chop remaining 2 mushrooms.
  2. Step 2

    In a small nonstick skillet heat oil over medium heat. Cook chopped mushrooms, garlic and Italian herb seasoning for about 5 minutes or until softened. Stir in quinoa and broth. Bring to a simmer. Cover and reduce heat. Cook for about 15 minutes or until quinoa is tender. Stir in soy beans, tomato and parsley. Cover and let stand for 2 minutes. Stir in hummus to combine.
  3. Step 3

    Roast mushroom caps in 400° F (200°C) oven for 5 minutes. Lift the caps to drain liquid. Spoon quinoa mixture into par cooked mushroom caps. Return to oven for 5 minutes or until mushrooms are tender.

Nutritional information

Per serving (1 mushroom cap)

6 g
103 mg
534 mg
Total fat
5 g
Saturated fat
1 g
16 g
5 g
3 g
Added sugars
0 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2017.