This recipe is perfect for any occasion, whether you’re looking for a quick and easy weeknight dinner or a special dish to serve at a holiday feast. The mushrooms are stuffed with a savory mixture of quinoa, spinach, and artichoke hearts, then baked to perfection for a satisfying and flavorful meal. And the best part? These mushrooms are so versatile they can be served as a main course or a side dish alongside a light salad. So why not add this simple yet sophisticated recipe to your repertoire and wow your friends and family with this culinary masterpiece?
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Now and then, a recipe comes along that changes your life, and this is one of them! My Portobello Mushrooms stuffed with Quinoa, Spinach, and Artichoke is the perfect vegetarian and vegan dish. It is packed with nutrients, protein, and delicious, mouth-watering goodness.
Whether trying to eat cleaner, try new recipes, or look for healthy, vegetarian meals, you’re bound to fall in love with portobello mushrooms and quinoa. But while both are wonderful on their own, I’m thrilled to tell you that they’re even better and more nutritious when combined. Toss in fresh veggies, peppers, aromatics, and seasonings; you’ve got a dish guaranteed to impress and delight you.
The title of this recipe is a description of all my favorite things to eat! Beyond being incredibly yummy, these stuffed mushrooms are incredibly easy to put together and simple enough to prepare and serve on a busy weeknight. And even though it’s fast and easy, it’s still exquisite and decadent, making it an excellent option for serving at a dinner party with your closest family and friends. So that’s why I’m glad to share it with you.
How do I clean portobello mushrooms?
Throughout the years, I’ve met many people who are nervous about working with fresh mushrooms for the first time because they aren’t sure how to clean them. I have good news! Cleaning portobello mushrooms is a breeze. Start by removing the stems. But don’t throw them away! You can use the stems when making vegetable stock. You can add them to the compost if you don’t have a purpose for them. Place the de-stemmed mushrooms in a colander in your sink and use a low flow to spray them until dirt and excess debris are gone gently. Then lay the mushrooms on a paper towel to dry. You can also use a damp paper towel to wipe them clean. This is the best option if your sprayer isn’t very gentle. Being gentle is critical because mushrooms can break if not handled with care.
How much quinoa do I need?
That will depend on how many mushrooms you plan to stuff and how many people you need to feed. Every single cup of uncooked quinoa yields three cups of cooked quinoa. For this recipe, I use four mushrooms and two cups of quinoa. I recommend preparing your quinoa in advance so it can be brought to room temperature before mixing in with the other stuffing ingredients.
What if I don’t have pomegranate molasses on hand?
Not having all the ingredients for a recipe can be frustrating, but there’s no need to worry if you don’t have pomegranate molasses on hand for this recipe. You can still achieve a similar flavor by substituting it with balsamic vinegar. Balsamic vinegar’s rich, tangy flavor can provide a similar sweet and sour note that pomegranate molasses offers. Adjust the amount of balsamic vinegar to personal preference as the strength and sweetness may vary by brand. Red wine vinegar can be left out to prevent overwhelming acidity. So, use what you have in your pantry to create these delicious stuffed Portobello mushrooms!
Do you have any tips for selecting veggies?
I like using frozen artichoke hearts when making this recipe. Before cooking, I soak it in cold water and change out the water a couple of times. Then I pat the artichoke dry and chop it roughly. When it comes to spinach, I recommend working with baby spinach. Still, you can make it work if you only have access to regular spinach. Remove the stems and chop the spinach into smaller pieces. While frozen spinach isn’t ideal (it can be soggy if you don’t prepare it correctly). You can use it if you take care to remove all excess water.
How should I serve these stuffed Portobello mushrooms?
Stuffed Portobello mushrooms are protein-packed and versatile, perfect for showcasing their natural mushroom flavor in various dishes. They can stand alone as a main course without any other sides. However, you could pair them with other dishes for a more substantial meal. You could serve them with braised lamb shanks for a comforting dinner or next to Mediterranean oven-baked chicken drumstick.
Pair them with a refreshing summer zucchini or baby spinach and lentil salad for a lighter meal. The lemon zest and fresh thyme in the marinade and stuffing work together to create the perfect blend of flavors. Whatever you decide to serve with these stuffed Portobello mushrooms, make sure they are the show’s star!
Preparation
Spread some thyme twigs on the bottom of the tray and lay the mushrooms cap-down, and keep them on the side
In a sauté pan over high heat, add the olive oil and the chopped shallots, stirring for one minute until softened.
Add the chopped artichoke hearts and minced garlic. Sauté for an additional two minutes.
Toss in the spinach and mix for another two minutes.
Turn off the heat, adding the lemon juice, lemon zest, and the cooked quinoa (quinoa should be at room temperature).
Combine everything until thoroughly blended, adjusting the seasoning to taste.
Enjoy!
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These delectable stuffed portobello mushrooms make for an exquisite dish that can be relished as a main course or a side. The mushrooms are packed with a flavorful blend of quinoa, spinach, artichoke hearts, and spices and baked to flawless completion. Whether you’re in the mood for a satisfying meal or a delicious side dish, these stuffed mushrooms are sure to satisfy you.
Ingredients:
Adjust Servings
4 large portobello mushrooms | |
3 tablespoons pomegranate molasses | |
¼ cup olive oil | |
2 tablespoons red wine vinegar | |
Zest from one lemon and juice | |
1 teaspoon fresh thyme | |
¼ teaspoon salt |
For the stuffing:
2 tablespoons olive oil | |
1 shallot (chopped small) | |
12 oz frozen artichoke heart (defrosted and chopped roughly) | |
2 cloves minced garlic | |
1 teaspoon salt | |
½ teaspoon coriander | |
½ teaspoon Aleppo peppers | |
1 ½ packed cups baby spinach | |
Zest from one lemon and juice | |
2 cups cooked quinoa at room temperature |
Preparation
Rana’s Notes!
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.
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