Quinoa and Spinach Stuffed Portobello Mushrooms

quinoa stuffed portobello mushrooms 1

Let’s talk about a pet peeve of mine. I probably mentioned this here before, but it’s my blog, and I’ll kvetch if I want to.

Why in the world to people have this idea that healthy food and good food are mutually exclusive?

Listen to me folks. Let me say it loud and clear (or type it nice and bold. Work with me here):

Good food can and should taste good!

I think I have proven this a bunch of times here. Take my Spicy Zucchini Sticks, for example. They are healthy, but they are also boldly flavored, insanely delicious and kinda addictive. Or what about my Healthy Breaded Cauliflower? Ok, so they have some whole wheat bread crumbs, so some of you might not find them healthy enough, but for those who aren’t opposed to some bread crumbs, this dish is the ultimate way to fulfill a craving without going crazy unhealthy. And have you tasted my Orange Carrot Muffins? They’re delicious! For a healthy and protein-loaded breakfast, check out my Cottage Cheese Pancakes! Want pizza, but not the load of calories? Quinoa Pizza is going to be your new favorite food!

Are you getting my point yet? You don’t have to give up good food to be healthy.

Take these appetizers, for example. They are delicious and gorgeous – enough that I would happily serve them to anyone, dieting or otherwise. However, at the same time, this is the kind of dish you will feel good about eating – or serving!

quinoa stuffed portobello mushrooms 2

Quinoa and Spinach Stuffed Portobello Mushrooms:


for the mushrooms:

4-6 Portobello mushrooms

Olive oil

Kosher salt

Black Pepper

for the stuffing:

1 large onion, finely diced

2 cups chopped spinach (frozen and defrosted spinach works nicely)

1 1/2 teaspoons salt

1/2 teaspoon black pepper

2 teaspoons lemon juice

1 1/2 cups cooked quinoa


Preheat oven to 375.

Drizzle olive oil over the mushrooms and sprinkle with some salt and pepper. Place in the oven and bake at 375 for 15 minutes.

While mushrooms are cooking, prepare the stuffing.

Sautee the diced onions in a bit of olive oil (or Pam) until translucent. Add the spinach, salt, pepper and lemon juice. Stir and cook for a couple of minutes. Remove the mixture from the heat and add the cooked quinoa. Stir to combine everything equally.

Once mushrooms have finished roasting, remove from oven. Distribute the spinach mixture among them. Return to oven and bake at 375 for an additional 20 minutes.

Remove from oven and serve hot.

Tip: for a different presentation, cook the mushrooms fully, then dice and toss with the spinach/quinoa mixture for a delicious warm quinoa salad.


quinoa stuffed portobello mushrooms 3

Thanks for stopping by folks, and enjoy! -Miriam





  1. says

    oh my goodness these look heavenly! i totally agree with you that healthy food can and should taste good. in fact, now that i eat so much of it, i think it tastes better than anything fried or greasy!

  2. says

    I totally agree with you…healthy food should taste and look good. Sadly, there are lots of peeps out there that think to eat healthy you can only have bland boring food. Nonsense, I say! 😀

  3. Esther says

    I’d like to make this for Rosh Hashana..can all except the last part of returning it to oven be done before Y’T? Or does it need to be made fresh.

  4. Amber says

    I’m making this now, but with baby bellas. I’ll definitely have leftovers of the stuffing that I’ll use in a quinoa lasagna!☺


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