Quinoa stuffed portobellos

This colourful side ish 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.

6 servings  / 40 min

Prep 15 min / Cook 25 min

  • 8 portobello mushroom caps
  • 1 tbsp (15 mL) canola oil
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) Italian herb seasoning
  • 1/3 cup (75 mL) quinoa
  • 3/4 cup (175 mL) sodium reduced vegetable broth
  • 1/2 cup (125 mL) frozen soy beans (edamame)
  • 1 vine ripened tomato, chopped
  • 2 tbsp (25 mL) chopped fresh parsley
  • 1/4 cup (50 mL) hummus
  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. 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. 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.

Vegetarian main: 3 servings. 2 Stuffed Mushrooms /serving

Nutritional info per serving (1 mushroom cap)

  • Calories 121
  • Protein 6 g
  • Total Fat 5 g
    Saturated Fat 1 g
    Cholesterol 0 mg
  • Carbohydrates 16 g
    Fibre 5 g
    Total sugars 3 g
    Added sugars 0 g
  • Sodium 103 mg
  • Potassium 534 mg

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