Delicious roasted red pepper quinoa with tangy feta cheese stuffed into a portobello mushroom — perfect as a side or a satisfying vegetarian main.
I don’t cook with mushrooms all the time, but when I do they’re a treat. My son (who polished one of these off by himself) and I love mushrooms, though my daughters aren’t as enthusiastic and my husband usually skips them. Still, I couldn’t resist combining roasted red pepper and feta — flavors I fell for in a pasta bake — with a large, meaty portobello when they were on sale. The result is a simple, flavorful dish that’s great for two or easy to scale up for more people.
This recipe makes two stuffed portobellos, which is ideal for a cozy dinner or Valentine’s Day for two. You can double or triple the ingredients if you’re cooking for a crowd. It works well as a gluten-free vegetarian main, but also pairs nicely alongside other dishes as a hearty side.
If you need a quick refresher on cooking quinoa, consult a reliable how-to guide for stove-top quinoa so you get a fluffy base for the filling. If you’re a big mushroom fan, feel free to explore other varieties and preparations to suit your taste.
Enjoy!
Roasted Red Pepper and Feta Quinoa Stuffed Portobellos
Erin Dooner
2
servings
15
35
50
Ingredients
- 2 teaspoons olive oil
- ‘2 small cloves of garlic minced
- 1 shallot minced
- 1/2 cup dry quinoa
- 1/4 cup tomato paste
- 1 roasted red pepper finely chopped
- 1/2 cup water
- 1/2 teaspoon sea salt
- 1/4 cup fresh parsley finely chopped
- 1/4 cup feta cheese crumbled
- Extra virgin olive oil
- 2 large portobello mushrooms stems and gills removed
Instructions
- In a small pot, heat the olive oil over medium heat. Lightly sauté the minced garlic and shallot for a minute or two. Add the rinsed quinoa (if not pre-rinsed), then stir in the tomato paste and chopped roasted red pepper. Add the water and sea salt, cover, and bring to a boil. Reduce heat and simmer for 15 minutes.
- When the quinoa is done, remove the pot from heat and keep covered for 5 minutes while you prepare the mushrooms.
- Preheat the oven to 375°F (190°C).
- Brush the mushroom caps with extra virgin olive oil, place them top side down on a baking sheet, and set aside.
- Mix the crumbled feta and chopped parsley into the quinoa, taste and adjust seasoning if needed, then spoon the mixture into the mushroom caps. Bake in the preheated oven for about 20 minutes, until the mushrooms are tender. Serve warm and enjoy!
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