Vegetarian Quinoa Stuffed Portabello Mushrooms
This vegetarian side dish is packed with protein and vitamins, and stuffed with white beans, garlic, spinach and feta. Savory and healthy all in one. Choose your ingredients carefully and it can even pass as gluten-free! Frontier® has provided this recipe as a suggestion for your use based on commonly available ingredients understood to be gluten-free and vegetarian. Frontier Co-op can not guarantee the gluten-free nature of the specific ingredients you obtain or your preparation of the final recipe. Please exercise good judgment in selecting gluten-free ingredients. We define "vegetarian" as not including any meat, fish, seafood or any products derived from them or any other part of an animal. This recipe may include animal by-products such as eggs, dairy, honey and substances derived from them. Please review the recipe carefully to determine your personal preference.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 1/4 cup quinoa
- 1 tbsp Frontier® vegetable broth powder
- 1/2 cup hot water OR ½ cup vegetable broth
- 1 tsp Frontier® rosemary
- 4 portabello mushrooms
- 1 tbsp olive oil
- 1/3 tsp plus ¼ teaspoon Frontier® sea salt, divided
- 1 cup white beans (rinsed and drained if using canned)
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1/4 tsp Frontier® black pepper
- 1 cup packed baby spinach
- 2 oz feta
Combine quinoa with vegetable broth and rosemary in a small saucepan.
Bring to a boil, reduce to a simmer, cover, and let cook for 10 minutes.
After 10 minutes, remove quinoa from heat and let sit, still covered, for another 5 to 10 minutes or until water is fully absorbed.
While quinoa is cooking, preheat oven to 375 degrees.
Remove the stems and lightly rub with 1 tablespoon olive oil.
Place cap side up on a baking tray covered with parchment paper and sprinkle with 1/3 teaspoon sea salt.
Roast mushrooms for 5 minutes. Remove from oven and flip over.
Place white beans in a medium bowl and mash with a fork until beans are in small pieces.
Add garlic, lemon juice, ¼ teaspoon sea salt, and black pepper; stirring until combined.
Cut spinach into small strips and add to bean mixture along with feta. Stir until everything is well combined.
Divide quinoa mixture among the mushrooms caps.
Return the mushrooms to the oven and bake for 15 minutes until filling is lightly brown. Serve immediately. Enjoy!