Roasted Portobello Mushrooms Stuffed with Herbed Quinoa and Feta (35-Minute Vegetarian)
Glossy roasted mushroom caps cradle a bright, slightly chewy quinoa filling studded with wilted greens, tangy cheese, and crunchy toasted pine nuts. The contrast of tender mushroom, lemon-scented grains, and a crisp breadcrumb finish gives each bite layers of texture and fresh, bright flavors.
Use pre-cooked quinoa to speed the process or swap spinach for kale if you like a heartier green; replace feta with goat cheese for a creamier filling. For a gluten-free version, omit the breadcrumbs or use gluten-free panko. Toast the pine nuts carefully — they go from golden to burned quickly.
Serve these as a main for a light weeknight dinner with a simple green salad and crusty bread, or halve them and present as an elegant starter for guests. They’re make-ahead friendly: assemble, refrigerate, then roast when ready, or reheat gently in a low oven to keep mushrooms tender.
How to Make It
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1
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment or lightly oil it.
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2
Trim the mushroom stems and gently scrape out the gills with a spoon to make room for the filling. Brush mushroom caps on both sides with 1 tablespoon olive oil and season with a pinch of salt and pepper. Arrange gill-side up on the prepared sheet.
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3
Rinse quinoa in a fine mesh sieve. In a small saucepan, bring vegetable broth to a simmer, add quinoa, cover, and cook until liquid is absorbed and grains are tender, about 12–15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
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4
Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add spinach and cook, stirring, until wilted, 1–2 minutes. Remove from heat.
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5
Toast pine nuts in a dry skillet over medium heat, stirring, until golden, about 2–3 minutes. Transfer to a plate to cool.
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6
In a large bowl combine cooked quinoa, wilted spinach and garlic, crumbled feta, lemon zest and juice, chopped parsley, toasted pine nuts, breadcrumbs, remaining 1 tablespoon olive oil, salt and pepper. Stir until mixture is evenly combined and holds together when pressed.
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7
Spoon the quinoa mixture into each mushroom cap, mounding slightly. Sprinkle a little extra breadcrumbs and a drizzle of olive oil over the tops for added crispness.
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8
Roast in the preheated oven until mushrooms are tender and the filling is golden around the edges, 15–18 minutes. If you prefer a deeper golden top, broil for 1–2 minutes, watching closely.
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9
Remove from oven and let rest 3 minutes. Serve warm, garnished with additional parsley and a lemon wedge if desired.
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Oven-Baked Fish and Chips with Malt Vinegar Aioli (35-Minute)
Crispy oven-baked battered fish and golden chips served with tangy malt vinegar aioli—weeknight-friendly, low-oil alternative to fried fish and chips.