Looking for a hearty and healthy dish that’s both comforting and satisfying? These Roasted Veggie and Quinoa Stuffed Portobellos are exactly what you need. Each meaty mushroom cap is packed with a vibrant mix of roasted vegetables and fluffy quinoa, making for a delightful gluten-free option that everyone will enjoy.
Imagine enjoying a meal that not only tastes delicious but also makes you feel great. With the combination of earthy portobello mushrooms, colorful veggies, and protein-rich quinoa, this recipe checks all the boxes for flavor and nutrition. Plus, it’s a fantastic way to showcase seasonal produce!
Whether you’re cooking for a special occasion or just a cozy dinner at home, these stuffed mushrooms are a showstopper on the table. Their rich, umami flavor pairs beautifully with the textures of the quinoa and roasted veggies, creating a truly satisfying dish.
Delicious Roasted Veggie and Quinoa Stuffed Portobellos
These stuffed portobellos are not only appetizing but also gluten-free, making them suitable for a variety of dietary preferences. The richness of the mushrooms complements the roasted vegetables, while the quinoa adds a nutty flavor and a protein boost.
Served warm, these portobellos have a delightful taste that balances savory and earthy notes, leaving you feeling satisfied without being heavy.
Ingredients
- 4 large portobello mushrooms, stems removed
- 1 cup quinoa, rinsed and drained
- 2 cups vegetable broth
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook the Quinoa: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce to low heat and simmer for 15 minutes or until all liquid is absorbed. Fluff with a fork and set aside.
- Roast the Vegetables: On a baking sheet, toss the diced bell pepper, zucchini, cherry tomatoes, and red onion with olive oil, garlic powder, oregano, salt, and pepper. Roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized.
- Combine Filling: In a large bowl, mix the cooked quinoa with the roasted vegetables until well combined.
- Stuff the Mushrooms: Place the portobello caps on the baking sheet and fill each with the quinoa and veggie mixture, pressing down slightly to pack them.
- Bake: Return the stuffed mushrooms to the oven and bake for an additional 15 minutes, or until the mushrooms are tender and heated through.
- Serve: Remove from the oven, garnish with fresh parsley, and enjoy warm.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 4 stuffed mushrooms
- Calories: 220kcal
- Fat: 8g
- Protein: 9g
- Carbohydrates: 30g
