Healthy Stuffed Portobello Mushrooms

These healthy stuffed portobello mushrooms are loaded with quinoa, spinach, peppers, and a touch of cheese. They’re hearty enough for dinner but light enough to keep things balanced. A simple, colorful recipe that looks impressive and tastes even better.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Main dish, Side Dish

Cuisine: Healthy, Mediterranean-inspired

Calories: 200

Ingredients Method Notes

Ingredients

4 large portobello mushroom caps
1 tablespoon olive oil
1 small onion diced
2 garlic cloves minced
1 red bell pepper diced
2 cups fresh spinach chopped
½ cup cherry tomatoes halved
½ cup cooked quinoa or brown rice
¼ cup feta cheese crumbled (optional)
2 tablespoons Parmesan cheese grated
1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes optional
Salt and black pepper to taste

Method

Prep the mushrooms – Wipe the portobello caps with a damp paper towel. Remove stems and scoop out the gills with a spoon. Brush the tops and insides with olive oil. Place on a baking sheet, gill side up.
Cook the filling – In a skillet over medium heat, sauté onion in olive oil for 3 minutes. Add garlic and red bell pepper, cooking for another 2 minutes. Stir in spinach until wilted. Add quinoa, cherry tomatoes, oregano, and red pepper flakes. Season with salt and pepper.
Stuff the mushrooms – Spoon the mixture into each portobello cap, pressing lightly. Top with feta and Parmesan.
Bake – Place the baking sheet in a preheated oven at 375°F (190°C). Bake for 20–25 minutes until mushrooms are tender and cheese is golden.
Serve – Let cool slightly before serving. Enjoy as a main dish or a hearty side.

Notes

You can swap quinoa for brown rice, couscous, or farro.
Skip the cheese or use nutritional yeast for a vegan version.
Add cooked chicken or lentils if you want more protein