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Home » Recipes

Quinoa-Topped Portobello Melt

Published: Apr 4, 2023 by Veronica Noone · This post may contain affiliate links · Leave a Comment

quinoa portobella pin

This was one of those lunch idea that just hit me when I opened the fridge. I've been trying to keep cooked quinoa on hand for quick meals and I picked up a packed of portobello mushrooms this past weekend just because.

When I saw both side by side I thought...

BAM! Lunch.

I used what I had on hand, which was some fresh spinach and aging grape tomatoes but this idea can go in a million directions. I really wish I had some fresh basil but it totally worked without it.

Here's what I did...

Ingredients

  • 2 large portobello mushroom caps, cleaned
  • ½ cup cooked quinoa
  • About a cup and half  of fresh spinach, chopped
  • Handful of grape tomatoes, chopped
  • 1 teaspoon balsamic vinegar
  • ¼ teaspoon garlic powder
  • Pinch of kosher salt
  • 1 ounce sliced parmesan cheese

Instructions

Place the portobello mushroom caps upside down on the cookie sheet and place in the oven. Turn the oven on to 425 degrees and let the mushrooms cook while the oven comes to temp.

While the mushrooms are cooking, combine the quinoa, spinach, tomatoes, vinegar, garlic powder and salt.

Once the oven reaches 425, remove the mushroom caps, which will now be partially cooked. Flip over the caps, pile on the quinoa mixture and top with a half an ounce of cheese each.

Return to the oven and bake for an additional 6-8 minutes until the cheese melts.

That's it! Pretty easy, right?

Like I said, this can go in a million directions with different veggies, herbs and cheese topping. Just take the idea and run with it!

quinoa portobella featured

Quinoa-Topped Portobello Melt

Transform portobello mushrooms into a hearty, vegetarian meal with this quinoa-topped portobello melt recipe
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 8 mins
Total Time 13 mins
Course Appetizer
Cuisine American
Servings 1 people
Calories 266 kcal

Ingredients
  

  • 2 large portobello mushroom caps cleaned
  • ½ cup cooked quinoa
  • About a cup and half of fresh spinach chopped
  • Handful of grape tomatoes chopped
  • 1 teaspoon balsamic vinegar
  • ¼ teaspoon garlic powder
  • Pinch of kosher salt
  • 1 ounce sliced parmesan cheese

Instructions
 

  • Place the portobello mushroom caps upside down on the cookie sheet and place in the oven. Turn the oven on to 425 degrees and let the mushrooms cook while the oven comes to temp.
    2 large portobello mushroom caps
  • While the mushrooms are cooking, combine the quinoa, spinach, tomatoes, vinegar, garlic powder and salt.
    ½ cup cooked quinoa, About a cup and half of fresh spinach, Handful of grape tomatoes, 1 teaspoon balsamic vinegar, ¼ teaspoon garlic powder, Pinch of kosher salt
  • Once the oven reaches 425, remove the mushroom caps, which will now be partially cooked. Flip over the caps, pile on the quinoa mixture and top with a half an ounce of cheese each.
    1 ounce sliced parmesan cheese
  • Return to the oven and bake for an additional 6-8 minutes until the cheese melts.

Nutrition

Calories: 266kcalCarbohydrates: 29gProtein: 18gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 19mgSodium: 477mgPotassium: 811mgFiber: 5gSugar: 6gVitamin A: 226IUVitamin C: 0.01mgCalcium: 358mgIron: 2mg
Keyword Portabello, Quinoa
Tried this recipe?Let us know how it was!
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