Quinoa and Veggie Stuffed Portobellos

My eating habits haven’t exactly been super healthy lately. It’s not that I’ve been eating junk food, but I’ve been eating out a lot, having quite a few drinks, and there was this, and this, and that. So I’m trying to come up with tasty but healthy homemade meals. tonight’s was definitely tasty, and I believe it would qualify as healthy. Portobello mushrooms stuffed with quinoa, zucchini, peppers and spinach.

I usually stuff Portobello’s with italian sausage, so to get that flavour without the fatty sausage, I fried the zucchini in onion and garlic with some fennel seeds and hot pepper flakes. The mushrooms can’t hold enough liquid to cook the quinoa, so I cooked it while frying the zucchini. Then I combined all the ingredients and a bit of pureed tomato, filled the mushrooms, topped them with a bit of mozzarella and baked them at 450 for 10 minutes.

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6 thoughts on “Quinoa and Veggie Stuffed Portobellos

  1. I want the black forest cake but the stuffed Portobello mushrooms look good too and are healthier, everything looks good here! I like the quinoa in the stuffing, really yummy!

  2. These look really wonderful. I am new to your blog and spent some time this morning reading some of your earlier posts. I love your recipes and the welcoming tone of your blog. I’ll be back often to see what else you’ve been cooking. I hope you are having a wonderful day. Blessings…Marym

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