Stuffed Portobello Mushroom Caps
This recipe for stuffed portobello mushroom caps is perfect for a meatless Monday meal or a side dish with your favorite protein.
If you’ve ever run into us at the grocery story, I don’t blame you for thinking that my little J loves mushrooms. It would be a totally acceptable belief given the evidence: J sitting in the cart with a blue styro package of pre-washed sliced mushrooms on his lap as he happily chows down on slice after slice of tasteless white shroom.
It’s totally true. Whenever we get to the produce section, he demands that we head to the mushrooms, demands that I pass him a blue pack and demands that I tear a whole in the plastic wrap so his pudgy fingers can get through. Then he eats his way through half the packet and absolutely refuses to share any with me.
But what do you think happens when we get home?
“I don’t like those mushrooms, Mommy. They’re so yucky!”
He won’t eat them raw. He won’t eat them cooked. If he detects even the slightest hint of mushroom in a sauce or casserole, he refuses to even try it.
I shrug and use the rest of the boring sliced white mushrooms on top of salads. And when I want a real, flavorful mushroom fix, I make these stuffed portobello mushroom caps. The beauty: J can happily eat the mushroom-free filling while hubs and I get a shroomie feast.
Oh, and they’re stuffed with Spanish quinoa.
Quinoa is a grain-like crop known for being a complete protein and a good source of fiber. It has a light fluffy texture and mild nutty flavor. My whole family likes it (J especially likes the little spirals around the grains). I hope yours does too!
The instructions given below work for the brands of quinoa available in my grocery store. Consult the cooking instructions on your box to find out if the proportion of liquid to quinoa (2:1 here) and the cooking time will work for your brand. Some boxes insist that you wash the quinoa before cooking. Others don’t. I always rinse mine.
These can be made ahead, refrigerated and then microwaved briefly to warm through. Serve topped with the below Spanish Quinoa or with any rice or barley pilaf. They also make a nice base for grilled filet mignon or for chicken parmesan (bread chicken scallopini, fry/bake until golden and cooked through, top with mozzarella and/or parmesan, top cheese with hot tomato sauce, lay the cheesy saucy chicken on top of the warm mushroom raft).
Speaking of stuffed mushrooms, I’ve got another great vegetarian stuffed mushroom recipe that you should also check out. Cheesy Quinoa Stuffed Mushrooms!
OK. Let’s make some Stuffed Portobello Mushroom Caps!
- 2 tsp olive oil (divided)
- 4 portobello mushrooms, stems and fins removed
- 4 pinches garlic powder
- 4 grinds black pepper
- 4 pinches salt
For the Spanish quinoa
- 1 cup quinoa, rinsed
- 2 cups chicken or vegetable broth
- ½ tsp sweet paprika (or ¼ tsp hot or smoked paprika)
- ½ tsp cumin
- ½ tsp dried oregano
- ¼ tsp salt
- ½ tsp olive oil
- mushroom juices from above mushroom raft recipe (optional)
- Black pepper (optional)
- 6 large Spanish olives stuffed with pimentos or 1 jarred roasted red pepper (I prefer those that do not contain any sweeteners in the brine), chopped
- Preheat oven to 350ºF.
- Rub a baking pan with 1 teaspoon of the olive oil (make sure you use a pan with an edge so the mushroom juices don't spill out into your oven).
- Place the mushrooms top side down on the pan. Drizzle each mushroom with ¼ teaspoon olive oil. Sprinkle each mushroom with a pinch of garlic powder and a grind of pepper.
- Place pan of mushrooms into the oven. Bake for 15 minutes or until mushrooms are cooked through. Sprinkle each mushroom with a pinch of salt. Transfer mushrooms to a plate. If there is any liquid in the pan, pour it into a bowl and save it to add to the filling below or to a sauce or soup.
For the Spanish quinoa
- Combine the quinoa, broth, paprika, cumin, oregano and salt. Bring to a boil over high heat. Stir, reduce heat and cover. Simmer for 10-15 minutes or until all the liquid is absorbed and a tiny spiral appears around each grain.
- Add the olive oil and mushroom juices (if using). Fluff gently with a fork. Taste and add a bit of salt and black pepper if desired.
- Pile onto warm mushroom rafts (for those who like mushrooms) or onto small plastic children's plates (for those who don't like mushrooms - if it's for an adult, you have my permission to use a regular plate). Top each serving with the olives or roasted red peppers.
Check out the other posts in my Series: Kid-Friendly Fare with Adult-Friendly Flare:
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