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These stuffed Portobello mushrooms are a flavorful, satisfying dish—perfect as a main or side. Filled with quinoa, spinach, artichokes, and spices, then baked to perfection, they’re a delicious addition to any meal!
Type of Cuisine:
Mediterranean
Prep Time: 10 minutes.
Cook Time: 20 minutes
How Many Servings?
4 servings
Ingredients:
1X
2X
3X
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 | |
| 1½ cups packed baby spinach | |
| Zest from one lemon and juice | |
| 2 cups cooked quinoa at room temperature |
Preparation
1
Start by prepping the mushrooms: remove the stems, scrape out the gills with a spoon, and gently wipe the caps with a damp paper towel.
2
Whisk together pomegranate molasses, olive oil, red wine vinegar, lemon zest, lemon juice, thyme, and salt. Brush over both sides of the mushrooms. Line a tray with thyme sprigs, place mushrooms cap-side down, and set aside.
3
Preheat the oven to 400°F. Heat olive oil in a sauté pan over high heat, then add chopped shallots and cook for 1 minute until softened. Stir in chopped artichoke hearts and minced garlic, sautéing for 2 more minutes.
4
Season with salt, coriander, and Aleppo pepper, stirring to combine. Add spinach and cook for 2 more minutes. Turn off the heat, then mix in lemon juice, lemon zest, and room-temperature quinoa. Stir well and adjust seasoning to taste.
5
Fill each mushroom with the stuffing and bake for 10-15 minutes until the tops are golden and the mushrooms are tender. Serve and enjoy!
Recipe Tips & Suggestions
Storage:
To store the leftover stuffed Portobello mushrooms, let them cool down to room temperature, then place them in an airtight container or wrap them tightly with plastic wrap. Store the mushrooms in the refrigerator for up to 3-4 days.
Reheating:
To reheat the stuffed mushrooms, preheat the oven to 350°F. Remove the mushrooms from the fridge and let them come to room temperature for about 10-15 minutes. Place the mushrooms in a baking dish and cover them with foil. Bake the mushrooms for about 10-15 minutes or until heated through. Alternatively, you can reheat the mushrooms in the microwave on high for 1-2 minutes. Serve and enjoy!