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Pizza Stuffed Portobello Mushrooms

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These vegetarian quinoa stuffed portobello mushrooms are a tasty and healthy twist on pizza! They come together fast enough for a weeknight meal and even the carnivores in your house will leave satisfied.

portobello mushroom cap with cheese

Any mushroom pizza fans out there?

You will LOVE these pizza stuffed portobellos for a quick and simple weeknight meal that’s powered by plants and full of great flavor. 

Quinoa adds bulk to make these super satisfying and worthy of a meal. The salty, briney olives and sun-dried tomato pesto really take them over the top.

Print

Pizza Stuffed Portobello Mushrooms

portobello mushroom cap with cheese

If you’re as much of a mushroom fan as I am and you like pizza, you will love these pizza stuffed portobellos for a quick and simple weeknight meal that’s powered by plants and full of great flavor. 

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Mains
Scale

Ingredients

  • 2 large portobello mushroom caps (cleaned, with stems and gills removed)
  • 1/2 cup quinoa (will make about 1-1.5 cups cooked)
  • Heaping spoonful of sun-dried tomato pesto (or jarred tomato sauce)
  • 1/4 cup grated parmesan cheese
  • 8–10 kalamata olives
  • 1 cup shredded mozzarella cheese
  • Fresh basil, thinly sliced

Instructions

  1. Preheat oven to 400 degrees
  2. Make the quinoa according to package directions, then transfer to a medium bowl
  3. Meanwhile, place 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. 
  4. While the mushrooms are in the oven, add olives, pesto (or sauce), and parmesan cheese to quinoa and mix until well combined. 
  5. Once mushrooms are done, flip and divide quinoa mixture between each cap. Top with mozzarella cheese (1/2 cup each).
  6. Transfer sheet pan back to the oven for 5 minutes or until cheese is melted. You can also broil for a minute or so to get the cheese extra bubbly!
  7. Garnish with basil. 

Notes

  • The sun-dried tomato pesto adds a deeper flavor, but feel free to sub tomato sauce if you can’t find it!

Keywords: vegetarian, gluten-free, quinoa stuffed mushrooms, pizza stuffed mushrooms

Did you make this recipe?

Tag @LeanneRayRDN on Instagram and hashtag it #leanneraynutrition

Find it online: https://leanneray.com/pizza-stuffed-portobello-mushrooms/

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Filed Under: Mains, Recipe Tagged With: main dish, meatless monday, pizza, portobello mushrooms, quinoa, stuffed mushroom

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Welcome!

I’m a registered dietitian nutritionist based out of Denver, Colorado and I get way too excited about all things culinary. Come for the simple healthy recipes, stay for the science-based nutrition info. I’m probably sipping iced coffee and making a mess of the kitchen as we speak. Bon appetit! Read more about me…

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