Stuffed Broiled Portabella Mushrooms (modified with Quinoa)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 151.6
  • Total Fat: 7.0 g
  • Cholesterol: 6.3 mg
  • Sodium: 91.0 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 4.4 g
  • Protein: 9.3 g

View full nutritional breakdown of Stuffed Broiled Portabella Mushrooms (modified with Quinoa) calories by ingredient
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Variation of Chef Meg's Recipe, with quinoa added to the filling. Variation of Chef Meg's Recipe, with quinoa added to the filling.
Number of Servings: 4


    4 Portabella Mushroom Caps
    1/2 medium onion, diced
    1/4 cup zucchini, diced
    1/4 cup red peppers, diced
    2 cups fresh spinach, chopped
    1 T olive oil
    3/4 cup prepared quinoa
    .25 cup cherry tomatoes, sliced
    garlic powder, to taste
    1 oz 2% Mozzarella cheese
    2 T grated parmesan cheese
    1 T balsamic vinegar


Using a spoon, remove the stems and gills from the mushrooms, which are the dark ridges on the underside of the mushroom. Preheat the oven to 450 degrees. Heat the olive oil in a skillet set over a medium flame. Add the onion, red pepper, zucchini and saute for 1 minute. Add the cleaned and trimmed spinach and cook until tender, about 2-3 minutes. Add prepared Quinoa and heat through. Spray the bottom of each mushroom with nonstick cooking spray and place on a baking sheet pan. Place in the oven for 1-2 minutes just to heat the mushrooms. Sprinkle each mushroom with the garlic powder. Divide the vegetable mixture between the four mushrooms, then top with tomato and cheese. Bake for 6 minutes or until cheese is melted and bubbly. Drizzle vinegar over cooked mushrooms before serving.

Number of Servings: 4

Recipe submitted by SparkPeople user DANIELLEBREEN.


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Member Ratings For This Recipe

  • Absolutely loved this recipe. I will make it again and again. Not for my mother-in-law though, she liked the filling but hates the mushrooms. - 10/28/10

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