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.

121 cal Serves 6
Prep time 0h 15m
Cook time 0h 25m
Total time 0h 40m



  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 portion)

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