The super grain quinoa offers a double punch of nutrition by being both high in fiber and in protein.  Often referred to as the super grain, quinoa is high in fiber and high-quality protein. In fact, it contains more protein than any other grain while also packing in iron and potassium. One half cup of quinoa has 14 grams of protein and 6 grams of fiber. Quinoa is a tiny grain that cooks up like rice and has a mild, nutty flavor and a light, fluffy texture similar to couscous.   These flavours pair perfectly with the earthy flavours of Portobello mushrooms in my recipe for Quinoa Stuffed Portobello Mushrooms. 

Recipe by Rose Reisman

Quinoa Stuffed Portobello Mushrooms

Quinoa Stuffed Portobello Mushrooms Serves: 6


  • 6 large portobello mushrooms, cleaned
  • 1 egg
  • 2 Tbsp milk or water
  • 1 cup panko crumbs
  • 2 Tsp grated Parmesan cheese
  • 1 cup quinoa
  • 1 cup water
  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice
  • ½ tsp crushed garlic
  • Salt and pepper
  • 6 rehydrated sun-dried tomatoes, diced
  • ¼ cup fresh chopped basil
  • 2 oz crumbled goat cheese
  • 1/3 cup grated mozzarella cheese


  1. 1 Preheat oven to 425 F. Mix the egg and milk. Combine panko and Parmesan. Dip the Portobellos into the egg wash and then the panko crumbs. Place on a baking sheet lined with foil and bake for 15 minutes or just until tender. Drain off excess liquid.
  2. 2 Bring the quinoa and water to a boil, cover and simmer for 15 minutes. Let sit for 10 minutes and place in a bowl.
  3. 3 Add remaining ingredients and mix. Fill mushroom cups with quinoa stuffing Sprinkle mozzarella cheese over top and bake for 2 minutes.
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