Quinoa Stuffed Portobella Mushrooms
Do you recall a few weeks back, my husband and I went to Las Vegas for a convention he was invited to attend? We stayed at the Palazzo/Venetian Hotel & Casino which was also home to a Canyon Ranch Spa and Cafe. While there we enjoyed the spa facilities and cafe. We had breakfast in the Cafe each morning and sometimes even lunch. The food was fresh, light and healthy – we loved it. I tried several dishes but my favorite was the Quinoa Stuffed Portobella Mushrooms with Burrata.
Portobella mushrooms could pass as a burger in my opinion (try my Portobella Veggie Burger) – dense and meaty for a mushroom and full of earthy flavors. Fill the underneath side of the cap with Quinoa the super grain, loaded with veggies and topped with melted Burrata. Burrata a fresh Italian cheese, is made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture. In Italian, Burrata means “buttered.”
After leaving the hotel I couldn’t stop thinking about this dish, so I called to ask for the recipe which they gladly emailed to me. However, many of the ingredients listed weren’t in the dish I had, so I made my own variation based on what I had. This dish would be perfect for lunch or dinner and a lovely first course for a dinner party or luncheon entree. It can be prepared in advance and reheated just before serving.
Whether or not your a vegetarian you’ll love this. If you’re vegan, just leave off the Burrata. A satisfying meal on its own or with a side of fresh fruit. Quinoa Stuffed Portobella Mushrooms with Burrata – a meal in itself!
Quinoa Stuffed Portobella Mushrooms with Burrata
This complete meal is light, healthy and totally satisfying.
Quinoa Stuffed Mushroom:
- 4 tsp. Olive Oil, divided
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 yellow or orange pepper, seeded and diced
- 2 Roma tomatoes, seeded and diced
- 1/2 tsp. Sea Salt
- 1/4 tsp. fresh ground Black Pepper
- 1/4 tsp. Red Chili Flakes
- 1/4 cup canned or boxed, Crush Tomatoes
- 4 Portobella Mushrooms, wiped clean
- 1 cup Quinoa, rinsed well
- 1 3/4 cups water
- 1 large ball of Burrata cheese, sliced
- 4 cups fresh Spinach
Balsamic Vinaigrette Dressing:
- 2 Tbsp minced shallots
- ¼ cup Dijon mustard
- ½ cup balsamic vinegar
- ¼ cup white grape juice
- ¼ tsp dried basil
- ½ tsp dried oregano
- 1 tsp cane sugar or honey
- ¼ cup extra virgin olive oil
- Rub Portobella Mushrooms with 2 tsp. Olive Oil, salt and pepper then place on foil lined tray, and place in a 350F degree oven for 15 minutes.
- In a large non-stick pan, saute onion and garlic in 2 teaspoons olive oil until onion is translucent. Add peppers, roma tomatoes, salt, pepper, and chili flakes and saute 3-5 minutes.
- Add quinoa and cook approximately 2 minutes until fragrant. Add water and boil gently for 12-15 minutes until water is almost completely absorbed. Add crushed tomatoes, blending until fully absorbed. Remove from heat.
- Balsamic Dressing: Combine all ingredients in a blender and blend until well mixed.
- To Assemble: Place 1/2 cup quinoa vegetable mixture into each mushroom cap. Top with a large slice of Buratta cheese. Place in 350F degree oven for 10-15 or until cheese is melted.
- Serve: Place 1 cup fresh spinach on each plate, lightly drizzled with Balsamic Dressing - top with Quinoa Stuffed Mushroom.
Adapted from: Canyon Ranch Spa
What a wonderful recipe for Quinoa and I just love the added Burrata mozzarella! WE love all the ingredients in this dish and what a wonderful meal all by itself!
I am dying to take a trip out to that Canyon Ranch Spa everyone is talking about! Sounds so amazing! Sweet!
The dish is delicious and the spa was great. Although it’s not the full blown spa on it’s own property but still quite impressive with so many amenities. Of course the price for a massage was like $180 which I thought was insane. I’d love to just go and spend a week at one of the main ones – I think they’re in Arizona and Boston. You should go sometime, give yourself a gift. Thanks for the comment.
A very beautiful dish, Vicki. I love the addition of cheese and the dressing sounds just the right one for this delicious stuffed mushroom.
I think it’s the perfect blend of flavors. A totally satisfying meal that sustains you for hours. I hope you’ll give it a try.
Ooh, the filling sounds incredible, Vicki!!! It would make the perfect dinner for me when Bill is out of town 🙂
The entire meL is so satisfying and addicting. I keep wanting to go back for more. I hope you lot ry it.
What a delicious dish.
It really was and it’s so nourishing. I hope you’ll give it a try.
I agree portobella mushrooms have such a meaty taste! Love the idea of stuffing them with quinoa. Good stuff – thanks.
It’s just. The right balance of flavors and textures. I hope you’ll try it. It’s so good!
Oh Vicki ~ about five minutes ago I stood in my kitchen and stared at a beautiful container of portobello mushrooms wondering exactly what I was going to do with them tomorrow! Thank you for helping me out: I only have baby mozarella but methinks the taste will be superb all the same 🙂 !
Eha it’s so nice to hear from you. Yes definitely you can use the mozzarella If you have other veggies than what I have you could use those as well. In place or with the peppers,etc. I think you’ll find this to be quite satisfying so glad you stopped by.
Sounds fantastic, i love a good veggie burger and with all that healthy goodness packed in it has to be good for you!
I hope you’ll try this. It’s delicious!
This is lovely. You have used all my favorite ingredients and I have to try this. You know Vicki, stuffed portobella mushroom is one of my meal option when I go to vegan restaurants.
Portobella’s are so hearty that they make the perfect meal on their own. I hope you enjoy this. This recipe is also great using the mini portobella’s and following this recipe. You could even add a bit of the spinach to the quinoa, top with cheese and once cooked drizzle with a bit of balsamic and serve as an appetizer.
what time is the dinner, can i come over!
Too late, they’ve already been served but I hope you’ll try this on your own. However next time I make them I’ll be sure to let you know. 😉
una comida muy saludable ,tentadora y sabrosa me encanta la quinoa la uso a mnenudo también,abrazos.
Thank you, yes it is a very healthy meal and one I think most will enjoy. Thank you for your comment.
For all my vegetarian friends,and for those who are not, this would be wonderful to serve over the holidays.
It would be and so delicious and hearty. I hope you’ll try it.
I love everything about this dish! Stuffed portobella mushroom stuffed with quinoa, what’s there not to love. Will try this out soon!
I hope you do. Please let me know what your family thinks of it. Thanks for your comment.
This mushrooms loaded with quinoa look delicious, especially with the cheese and dressing…what a lovely meal.
Hope you have a great week ahead Vicki, and yes I am back 😀
Thanks Juliana for the nice comment. I’m glad you’re back, I look forward to viewing your posts.
I just made my first stuffed portabellas a few months ago and loved it, so it’s great to have another recipe to try out. This looks wonderful!
I hope you’ll try it, it’s delicious!
What a lovely flavor combination – and the burrata is such a great addition!
Thank you. When I had a version of this at Canyon Ranch it was the first time I tried Burrata and loved it. It’s even better uncooked, in my opinion!
Dear Vicki, This is a meal that I would thoroughly enjoy!!
Blessings dear. Catherine xo
I hope you’ll try it.
Burrata was one of my favorite treats when living in Italy.
It sounds like a match made in heaven together with tasty Quinoa and Portobella.
A truly elegant, inventive recipe!
It is quite good. I fell in love with Burrata. I’d never had it before. So good! I hope you’ll try this.
This dish sounds amazing…I love quinoa…a perfect pairing!
Thank you Kathy, I hope you’ll try it.