Quinoa Stuffed Portobello Mushrooms

| Yelena Derkach
Quinoa Stuffed Portobello Mushrooms

Here is a quick, easy and delicious mushroom dish. The stuffing is also a great salad.

mushrooms

  • 4 Portobello caps
  • extra virgin olive oil
  • balsamic vinegar
  • sea salt
  1. Preheat oven to 375 F.
  2. Place mushroom caps open side up in a shallow baking dish.  Brush with olive oil, drizzle with balsamic vinegar and season with sea salt to taste.  Bake for 10 minutes.

    stuffing

    • 1 cup cooked quinoa
    • 1/2 cup tomatoes, chopped
    • 1/4 cup feta cheese, cubed
    • 1 garlic clove, minced
    • 2 tbsp tomato sauce
    • juice of half a lemon
    • handful fresh basil, chopped
    • handful fresh parsley, chopped
    • sea salt and pepper to taste
    1. Meanwhile, in a medium bowl, combine all ingredients for the stuffing. 
    2. Remove mushroom caps from oven and fill with stuffing.  Bake an additional 15 minutes or until mushrooms are tender and cheese is melted.  Allow to cool before serving.

    For the full post, visit Butter & Sea Salt.