Ingredients
Equipment
Method
Instructions
- In a medium pot, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Preheat your oven to 375°F (190°C).
- While the quinoa is cooking, clean the Portobello mushrooms with a damp paper towel to remove any dirt. Carefully remove the stems and gills using a spoon to create space for the filling.
- In a mixing bowl, combine the cooked quinoa, diced tomatoes, bread crumbs, chopped basil, and feta cheese. Drizzle with olive oil and balsamic vinegar, then sprinkle with black pepper, crushed red pepper flakes, and salt. Mix well until all ingredients are evenly combined.
- Place the Portobello caps in a baking dish, gill side up. Generously fill each cap with the quinoa mixture, pressing down gently to pack it in.
- Drizzle any remaining olive oil over the stuffed mushrooms. Bake in the preheated oven for 25-30 minutes, or until the mushrooms are tender and the tops are golden brown.
- Once baked, remove the mushrooms from the oven and allow them to cool for a few minutes. Serve warm and enjoy!
Notes
- Ensure the mushrooms are cleaned properly to avoid any grit in your dish.
- Adjust the seasoning to your taste; don’t be afraid to add more herbs or spices!
- These mushrooms can be stored in an airtight container in the refrigerator for up to 3 days.