(This Post May Contain Affiliate Links to Products We Know and Love)
These Quinoa Stuffed Portobello Mushrooms make the perfect meatless weeknight meal! This vegetarian dish is also stuffed with lentils, spinach and feta! Top with tzatziki or salsa!
Ingredients Needed For Quinoa Stuffed Portobello Mushrooms
- olive oil
- white onion or yellow onion
- quinoa (I used 90 second quinoa)
- lentils (I used 90 second black lentils)
- baby spinach
- crumbled feta
- portobello mushrooms
- sea salt
- black pepper
Kitchen Tools Used In This Recipe
Buy Now → 
Buy Now → How To Make Quinoa Stuffed Portobello Mushrooms
This simple dinner comes together in no time and is on the table in less than an hour! First, preheat the oven to 400 degrees. Remove stems from portobello mushrooms and place on a parchment lined sheet pan or casserole dish. Drizzle mushrooms with 2 tablespoons of the olive oil and season with salt and pepper, set aside.
In a large skillet, heat remaining tablespoon of olive oil and add the chopped onion. Cook until onion has softened, about 5 minutes. Stir in the cooked quinoa and cooked lentils. I use the 90 second quinoa and the 90 second lentils. I like this shortcut because they are already cooked and I add them to the skillet directly from the package without heating!
Next, add the baby spinach, cook until completely wilted. Remove skillet from heat and stir in the crumbled feta. Stuffed the middle of each mushroom with 1/2 cup of the quinoa mixture, the mushrooms will very full.
Bake for 30 minutes. If you wish, garnish with tzatziki or salsa!
Hope you enjoy!
More Meatless Meals (Click the Links Below)
- Spinach and White Bean Lasagna Skillet
- One Pot Spinach Artichoke Pasta
- Air Fryer Avocado Egg Rolls
- Greek Stuffed Peppers
- One Pot Broccoli Alfredo
- Portobello Enchilada Skillet
- Vegetarian Black Bean Skillet
Quinoa Stuffed Portobello Mushrooms
- Total Time: 45 minutes
- Yield: 4 Servings 1x
Ingredients
- 3 tbsp olive oil, divided
- 1/2 cup white onion or yellow onion, chopped
- 8 oz quinoa, cooked (I used 90 second quinoa)
- 8 oz lentils, cooked (I used 90 second black lentils)
- 5 oz baby spinach
- 1/2 cup feta, crumbled
- 4 portobello mushrooms
- sea salt
- black pepper
Instructions
- Preheat oven to 400 degrees.
- Remove stems from portobellos.
- Place portobellos on a parchment lined sheet pan or casserole dish.
- Drizzle mushrooms with 2 tablespoons of the olive oil and season with salt and pepper, set aside.
- In a large skillet, heat remaining tablespoon of olive oil.
- Add chopped onion and cook until onion has softened, about 5 minutes.
- Add the cooked quinoa and cooked lentils, stir.
- Then add the baby spinach, cook until completely wilted.
- Remove skillet from heat and stir in the crumbled feta.
- Stuffed the middle of each mushroom with 1/2 cup of the quinoa mixture, the mushrooms will very full.
- Bake for 30 minutes.
- If you wish, garnish with tzatziki or salsa.
- Enjoy!
Notes
- I used the 90 second quinoa and 90 second lentils, and since they are already cooked and I add them to the skillet directly from the package without heating.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner, Meatless
- Method: Baking