January 29, 2016

Quinoa Stuffed Portobello Mushroom


Preheat oven to 350 degrees. Carefully clean and rib the portobello mushrooms and set a side. Sauté your onion until soft and translucent then add your other chopped veggies (the best part of the recipe is you can use whatever vegetables you have in your fridge) and continue to cook for a few minutes until veggies brighten in color. Combine your cooked veggies and your quinoa, pour about a 1/4c or more depending on your preference of balsamic vinegar (Right now I am obsessed with fig balsamic) and season to taste with your spices and fresh herbs.


The word vegan used to make me cringe. I just thought it was another new buzz word or fad diet trend, but when applied appropriately you can have some beautiful vegan inspired dishes, full of flavor and not gluten This colorful vegan classic is easy to recreate!

Shopping List:

    • Portobello mushrooms
    • 1c cooked quinoa
    • Tri colored peppers
    • Kale
    • Red cabbage
    • 1 yellow onion
    • Balsamic vinegar
    • Fresh herbs: sage, rosemary and basil
    • Spices: cayenne pepper, nutmeg and tellicherry pepper


Now gently massage about 1tblsp olive oil on the cap side of your mushroom and generously fill with your quinoa filling. I use a pan rack for the mushrooms to maintain their structural integrity while baking. Bake your mushrooms for about 10minutes or until the edges start to darken and enjoy! You have just successfully made a healthy and tasty vegan meal!

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