top of page

Quinoa Stuffed Portobello Mushrooms


  • 4 large portobello mushrooms

  • 1 cup of quinoa, rinsed

  • 1 can of black beans, drained and rinsed

  • 1 red bell pepper, diced

  • 1 small onion, diced

  • 2 cloves of garlic, minced

  • 1 teaspoon of cumin

  • 1 teaspoon of chili powder

  • Salt and pepper

  • 1/4 cup of grated cheddar cheese

  • Fresh cilantro, chopped

Grocery List:

  • Portobello mushrooms

  • Quinoa

  • Black beans

  • Red bell pepper

  • Onion

  • Garlic

  • Cumin

  • Chili powder

  • Salt and pepper

  • Cheddar cheese

  • Fresh cilantro


  1. Preheat the oven to 375°F (190°C).

  2. Remove the stems from the portobello mushrooms and scrape out the gills with a spoon. Place them on a baking sheet lined with parchment paper.

  3. Cook the quinoa according to the package instructions.

  4. In a large skillet, sauté the red bell pepper and onion over medium heat until softened, about 5 minutes. Add the garlic, cumin, chili powder, salt, and pepper, and cook for an additional minute.

  5. Add the cooked quinoa and black beans to the skillet and stir to combine.

  6. Divide the quinoa mixture among the portobello mushrooms, pressing it down firmly. Sprinkle the grated cheddar cheese on top.

  7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the mushrooms are tender.

  8. Serve the quinoa stuffed portobello mushrooms hot, garnished with chopped cilantro.

Macros (per serving):

  • Calories: 283

  • Protein: 14g

  • Fat: 7g

  • Carbs: 43g

  • Fiber: 12g

  • Sugar: 4g

Note: This meal is vegetarian and gluten-free, making it a great option if you're looking for a meatless yet protein-rich dinner. Enjoy!

4 views0 comments


bottom of page