Portobello Mushroom Caps with Quinoa

Are you looking for a delicious and satisfying meatless meal option? Look no further than these Portobello Mushroom Caps stuffed with flavorful quinoa! This recipe is not only easy to make, but it’s also packed with protein and nutrients. In this post, we will walk you through the steps of creating this mouthwatering dish, from preparing the quinoa filling to baking the stuffed mushroom caps to perfection. Get ready to impress your taste buds with this delightful and wholesome meal!


  • 4 large Portobello mushroom caps
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley for garnish


  1. Preheat the oven to 375°F (190°C).
  2. Clean the Portobello mushroom caps and remove the stems.
  3. Brush the mushroom caps with olive oil and place them on a baking sheet.
  4. Bake the mushroom caps in the preheated oven for 10-15 minutes, until they are slightly softened.
  5. Rinse the quinoa under cold water and drain.
  6. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat.
  7. Add the diced onion and garlic, and sauté until they are soft and fragrant.
  8. Add the quinoa to the saucepan and toast it for a few minutes.
  9. Pour in the vegetable broth and bring to a boil.
  10. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
  11. In a separate skillet, heat the remaining tablespoon of olive oil over medium heat.
  12. Add the diced bell pepper and zucchini, and sauté until they are tender.
  13. Season the vegetables with thyme, paprika, salt, and pepper.
  14. Once the quinoa is cooked, fluff it with a fork and stir in the sautéed vegetables.
  15. Divide the quinoa and vegetable mixture among the baked mushroom caps.
  16. Return the stuffed mushroom caps to the oven and bake for an additional 10 minutes.
  17. Remove from the oven and garnish with fresh parsley before serving.

Enjoy your delicious and nutritious Portobello mushroom caps with quinoa!