Tuesday, January 17, 2012

A Quinoa-Stuffed Portobello Mushroom Romance

“Is this stuffed portobello mushroom vegan, gluten-free, non-GMO and devoid of BPA, pesticides, artificial growth hormones and cupcakes?” he asked, looking longingly into my eyes.

“Of course," I said, looking longingly at the meatless yet meaty mushroom filled with quinoa, butternut squash, cranberries and pecans. "It's so righteous, it's Dennis Kucinich on a plate."

“Mmm. What are you doing the rest of your life?” he asked.

“The dishes,” I said.

The Recipe

1 C organic quinoa (I used 2/3 cup regular and 1/3 cup red. Makes about twice the amount you’ll need)

2 C water

Salt to taste

4 large portobello mushrooms

1 small butternut squash, cut into chunks

A handful of organic dried cranberries

A handful of pecan pieces

1 medium shallot, minced

Olive oil

Balsamic vinegar

Peel butternut squash and cut into chunks. Rub with olive oil and sea salt. Roast in 400 degree oven until fork-tender and caramelized (turning once), about 30 minutes.

Reduce oven to 375 degrees. Wash and dry the mushrooms, then cut off stems. Mince shallot. Rub the ‘shrooms with olive oil and balsamic vinegar and assemble in baking dish with stem side up. Put the minced shallot into the mushroom caps, and cook ‘shrooms for about 15 minutes while quinoa cooks.

Place quinoa and water in a large saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes). Take the ‘shrooms out of the oven, and scoop some of the quinoa into them. Add cranberries and pecans, and cook for about 20 minutes.

Related Links:

M Café’s Scarlet Quinoa Salad

Seductive Leek and Mushroom Tart

Travel Bite: Portobello Road, London


  1. RIMSHOT!!!!! Soooooooooo true!!! ha ha ha ha!!!

  2. I have been thinking about stuffing some portobellos myself recently. Great minds think alike. And since you are the one doing the cooking, he should be doing the dishes.

  3. I love the fact that these are cupcake free! Beautiful colors on the plate too.

  4. I'm with Lynne - the cook does not do the dishes. Happy New Year Adair!

  5. Are you K-I-S-S-I-N-G a mushroom? GREG

  6. I've been prowling around for cupcake free recipes!


  7. giggle giggle... wish you would write more often, i need to laugh more often!

  8. Wow, what a colorful dish!


  9. funny!! great creation too! your plating looks clean...it looks like it would be impossible to photograph! good job! i concur with geez lousie. please write more!

  10. Not perfectly righteous:

  11. You are definitely inspiring me to try my hand at some stuffed portobellos!

  12. The perfect dish. And the food looks great too.;)