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Quinoa, spinach, and roasted tomatoes are combined with pesto and mozzarella and stuffed into portobello mushroom caps.
Light, lean and lick the plate clean. If you're ready to treat yourself to a delicious, super good-for-you lunch or dinner, you are most definitely at the right place!
Quinoa*, fresh spinach and roasted grape tomatoes are combined with a bit of pesto, fresh mozzarella, and toasted pine nuts. The whole works is stuffed into meaty portobello mushroom caps for a delightful meal on its own or a side that pairs perfectly with meat, fish or poultry. A shower of fresh basil adds a whisper of summer to a dish that's already bursting with flavor.
Try it, I think you'll love it! Don't be surprised if your whole body starts smiling from all the wonderful epicurean delights you're treating it to!
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Quinoa & Spinach Stuffed Portobellos
Ingredients
- Ingredients
for the tomatoes:
- 1 pint cherry or grape tomatoes, halved
- 1 tablespoon extra virgin olive oil
- ½ teaspoon ground coriander
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
for the mushrooms:
- 6 large portobello mushrooms
- extra virgin olive oil, for drizzling
- Sea salt and ground pepper, to taste
for the pine nuts:
- ¼ cup pine nuts
- ½ teaspoon extra virgin olive oil
- pinch sea salt or kosher salt
for the quinoa:
- 1 cup quinoa*, I used Trader Joe's organic tri-color variety
- 2 cups low sodium chicken broth
- 2 tablespoons pesto, purchased or homemade
- 4 cups fresh spinach, roughly chopped
- 4 ounces fresh mozzarella, cut into small pieces
- ¼ cup fresh basil, finely chopped
Instructions
- Preheat oven to 400˚F. Line two sheet pans with foil and spray with cooking spray.
- Toss tomatoes with 1 tablespoon olive oil, ground coriander, salt and pepper. Place on one of the prepared sheet pans and roast in oven for 18-20 minutes or until slightly shriveled and until most of the liquid has evaporated. Set aside to cool.
- Break off mushroom stems and wipe the caps with a damp paper towel. Dry the caps and drizzle very lightly on both sides with olive oil, then rub to coat with your fingers. Sprinkle on both sides with salt and pepper. Place the mushrooms with open cavity facing up on the other sheet pan. Roast for 5-8 minutes or until beginning to soften.
- Remove from pan and place mushrooms open cavity side down, on several thicknesses of paper towels to drain off excess liquid.
- Combine chicken broth and quinoa in a medium size pan. Bring to a boil, then cover and reduce to a simmer. Cook 10-12 minutes or until liquid is absorbed.
- Remove cover and quickly add chopped spinach. Cover again; set aside for 5 minutes. Spinach will wilt from the heat of the quinoa. After 5 minutes add pesto and stir well. Add roasted tomatoes and fresh mozzarella cubes and stir gently to combine. Add extra sea salt and pepper to taste.
- Scoop up quinoa mixture with a ½ cup measuring cup. Place one scoop into the cavity of each mushroom cap. Mound with your hands so mixture is a bit higher in the center. Bake at 400˚F for approximately 8-10 minutes or until warmed through and cheese is melted. Remove from oven divide among 6 plates. Sprinkle with fresh basil and toasted pine nuts. Serve immediately.
Nutrition
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I'm so glad you enjoyed these. Thanks for making the time to leave a comment!
Chris, I made these for dinner Saturday evening and they are divine!! Thank you for sharing!!
Gosh, it's been a long time since I have seen your blog! I scrolled to some of the older posts, I adore your Christmas table with the candy canes and rose folded napkins. How have you been,did you go to England recently?
I am so ready for some healthy food. Or at least I will be in a couple of days! 😉 This looks wonderful. Tons of flavor, and chockful of good stuff. Thanks. And I hope you have a Happy New Year!
Chris, this is a most beautiful salad - the colours are vibrant and oh-so-good for the body (and soul). Loving this kind of good food - great for clean living 🙂 Way to end the year and start a new one!
This sounds awesome! Going to try it tonight!
I'm sure I will LOVE this meal. After all the Holiday meals, it will be welcome here:)
So vibrant and delicious!! Looking at these photos is making me long for spring. 🙂
Stuffed mushrooms are an absolute favorite of mine, and I am loving this healthy version! Gorgeous and delicious!
Oh I think I could live on this!! very happily! simply delicious, elegant and very good for you!
Mary x
Love a stuffed portabello mushroom and your version is simply mouth watering!!!
I am so ready for some healthy food! We are doing Christmas tomorrow with my family, and my birthday is next week - so this is definitely needed soon!
oh chris, i wish i can just tuck in one of these right away! great idea with quinoa!
really great picture
What a fantastic recipe! Healthy and a complete meal 🙂 A must try!
I had a really nice portobello mushroom app at a Christmas party and remembered how much I love them. Love this idea, Chris!
This dish looks perfectly scrumptious!! And healthy too!! Love quinoa! Happy New Year, Chris!!
I love stuffed portobellos and I did a quinoa one this year and it was so good. I like your recipe and how you explain each element of making it. Got to make these soon 🙂
I'm ready for light and lean!!!
This dish looks so fresh and healthy..love it;-)
This looks out of this world DELICIOUS!!
This looks so fresh and healthy Chris....love the tomatoes, the chunks of mozzarella, and the quinoa---so much better than breadcrumbs!
This is one of those times that I'm glad no one else in the house likes mushrooms because it means I'd get to eat all of the caps. I adore all the flavors you've pulled together here and I LOVE quinoa. It's one of the few small grains that I do like.
Chris this looks right up my alley. I love dishes like this and it would be perfect served alone. Light, healthy and delicious!
I would love this dish! Looks great!
I absolutely love portobello mushrooms! Add a delicious stuffing and I'm in veggie heaven! 🙂
You always make me laugh!! I love the Light, lean and lick the plate clean! This is a fantastic type salad! I love quinoa!! I'm not a mushroom fan, but I would be happy to have this without being topped on the mushroom!! You know me and my Caprese type foods! Your recipe screams my name!! So making this!!
I'm ready! Bring on the healthy Quinoa and spinach! No more casseroles and candy for me - ha ha. Seriously need some salads 5 days a week. Lovely meal - hope you have a wonderful New Year!