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Portobello Mushrooms Stuffed with Quinoa, Parmesan, and Ricotta

Servings: 4
Author: GirlPlusFood.com


  • 1/3 cup dry quinoa pre-rinsed
  • 2/3 cup water
  • 4 large portobello mushrooms caps & gills removed (You can keep the gills in, but I noticed they stain... so I took em out. Plus removing them leaves more room for the filling!)
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper divided
  • 1 garlic clove minced
  • 1 cup ricotta cheese
  • 1 cup finely chopped fresh spinach
  • ½ cup shredded Parmesan cheese divided
  • ½ teaspoon Italian seasoning
  • 1/3 cup sun-dried tomatoes chopped


  • Preheat oven to 450°F. Line a baking pan with parchment paper.
  • Add quinoa and water to a medium pot and bring to a boil. Reduce heat to low, cover the pot, and simmer for approximately 15 minutes. Turn off heat and leave quinoa on stovetop for 5 minutes.
  • While quinoa is cooking, place mushrooms, open-side up, on prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Cook for approximately 10 mins, or until mushrooms are tender. Drain excess water and return caps on pan, open-side up.
  • Mix ricotta, spinach, tomatoes, ¼ cup Parmesan, garlic, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl. Add ricotta mixture into pot of cooked quinoa and combine.
  • Spoon a generous amount of the quinoa filling into each mushroom cap and sprinkle with remaining ¼ cup Parmesan. Bake at 450°F for about 10 minutes or until hot.