A few weeks ago I was craving a grilled portobello mushroom (weird? maybe just a little). I know a lot of people make mini pizzas out of them and I thought that sounded pretty good, but also I wanted to add some more bulk to it so it would be worthy of a full dinner on its own. The finished product turned out really delicious so I wanted to share.
Pizza Stuffed Portobello Mushrooms
Author: Leanne Ray, MS, RDN
Yield: Serves 2 | Prep time: 10 minutes | Cook time: 15 minutes | Total time: 30 minutes
2 large portabello mushroom caps (cleaned, with stems and gills removed)
1/2 cup quinoa (will make about 1-1.5 cups cooked)
Sun-dried tomato pesto or tomato sauce
1/4 cup parmesan cheese, grated
8-10 Kalamata olives
1 cup shredded mozzarella cheese
Fresh basil, thinly sliced
Preheat the oven to 400 degrees.
Make the quinoa according to package directions, then transfer it to a large bowl
Meanwhile, place the mushrooms stem side down on a baking sheet and drizzle with olive oil, then season with salt and pepper. Bake for about 8-10 minutes.
While the mushrooms are in the oven, chop your olives and add those to the quinoa along with one heaping spoonful of the pesto (or tomato sauce) and about 1/4 cup of grated parmesan cheese, mix everything together well.
Once the mushrooms are done, flip them over and divide quinoa mixture between each cap. Then top with mozzarella cheese (1/2 cup each).
Put them back in the oven and bake for about 5 minutes or until cheese is melted. I like to turn the oven on broil for a minute or two to get the cheese browned and bubbly!
Top with basil.
I'm looking forward to making some alternate variations of these - any ideas? Let me know if you have ever made stuffed mushroom caps and what flavor combinations you used. These might be a summer staple in my house!