Quinoa Stuffed Portobello Mushrooms

IMG_1540 (1)


  • 1/3 cup quinoa
  • 3 large portobello mushrooms, caps removed
  • 1 tablespoon olive oil
  • 2 tablespoons sodium free soy sauce
  • ½ teaspoon black pepper
  • 2/3 cup water
  • 2 cup assorted peppers, chopped
  • 1 cup bella mushrooms, chopped
  • 1 cup onion, chopped


  1. Preheat oven to 375 degrees f.
  2. Place mushrooms in oven on a cookie sheet. Brush mushrooms with olive oil. Season with salt to taste.
  3. Cook mushrooms 10 minutes. Drain excess liquid from mushrooms.
  4. In the meantime, in a pan, combine cooked quinoa, assorted peppers, mushroom, onion, and soy sauce to taste.
  5. Remove mushrooms from oven and evenly divide quinoa mixture, approximately ½ cup, into each mushroom.


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