biscuits and such | Quinoa Stuffed Portobellos
southern food blog
single,single-post,postid-5943,single-format-standard,ajax_fade,page_not_loaded,,select-child-theme-ver-1.0.0,select-theme-ver-2.8,wpb-js-composer js-comp-ver-4.3.5,vc_responsive

Quinoa Stuffed Portobellos

stuffed portabellas 2

Quinoa Stuffed Portobellos

This month Dan and I are eating a little differently. Part cleanse, part elimination diet, part recipe-creating challenge, we’ve cut some things out to shock our bodies and our habits. We’re 8 days in and I’m split between loving it and thinking it’s stupid. Basically, we’re doing no meat, no booze, and low carbs. The low carbs has been umbrellaed to mean both no processed grain and very few whole grains. I really want a super fluffy pancake. What I have enjoyed, however, is the challenge of coming up with meals that fit into this very limited scope. I’ve been experimenting a lot (I made cauliflower falafel!) and we’ve both tried things outside our comfort zone. I think that even after May 1st we’ll keep some of these recipes in our canon. Tonight’s dinner, for instance, is portabellas stuffed with quinoa, feta, and shallots. Simple, delicious, and extremely full of good.

Quinoa Stuffed Port0bell0s

4-6 large portobellos, depending on how many you’re serving

2 cups cooked quinoa

1 cup crumbled feta

1 tbsp butter

1 large shallot

1 tbsp fresh rosemary

Dash of curry

Dash of garlic powder

Dash of paprika

Dash of pepper

Dash of salt

Olive oil to drizzle

Parmesan to top

Cook your quinoa. Stem and gill your mushrooms.  In butter, sauté shallots (sliced) and rosemary (chopped) until tender. Mix together quinoa, feta, shallots, and spices. Place the mushrooms top down on a baking sheet. Fill them with quinoa mixture. Drizzle with olive oil and top with grated parmesan. Bake at 350 for 25 minutes or until the mushrooms are tender.

Print Friendly


  • Helen in Houston

    22.04.2012 at 23:59 Reply

    I have fallen in love with Quinoa and love the mild nutty flavor. I think I’ll add some cilantro or flat parsley on top for some color. Thanks for posting this recipe.

  • Healthy Summer Meal Plan - Mom Favorites

    21.07.2013 at 07:25 Reply

    […] Quinoa Stuffed Portabellas, recipe from Biscuits and Such Roasted Green Beans […]

Post a Comment