Stuffed Portobello Mushrooms


I love making a meal that the twins love and we love too and these are a huge hit in our house.

Today I made 2 types of stuffed mushrooms, the first was pesto pumpkin with parmesan and the second quinoa and ham stuffed mushrooms.

This is such a quick easy meal I will often make these for myself and the twins for lunch or a light dinner.

I usually have freshly cooked pumpkin and quinoa in the fridge but you can pretty much add any vegetable you like to stuff the mushrooms. Brown rice, sweet potato and feta is another great combination.

What you’ll need

4 portobello mushrooms

For the quinoa and ham mix

1/3 cup of cooked quinoa
1 tbsp italian parsley
2 slices of ham
6 spinach leaves
2 tbsp pasta sauce (See my pasta sauce recipe here )
1 tbsp tasty cheese

For the pumpkin pesto mix

1/2 cup mashed cooked pumpkin
2 tbsp pesto (see my pesto recipe here )
6 spinach leaves
1 tbsp pine nuts
2 tbsp grated parmasen

How to

– Pre heat the oven to 180 degrees C
– Remove stem and wash mushrooms
– In a bowl add quinoa, pasta sauce, chopped spinach leaves, parsley and diced ham
– Mix everything together and scoop the mixture into 2 of the mushrooms
– Top mushrooms with tasty cheese
– Add a tbsp of pesto to the base of the 2 mushrooms
– Top with chopped spinach, pine nuts and mashed pumpkin
– Top with grated parmesan and put all 4 mushrooms in the oven
– Cook for 10-15 minutes until cheese is golden on top and enjoy!


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