Blueberry, Pecan and Goat Cheese Quinoa Stuffed Portobello Mushrooms

Portobello mushrooms stuffed with blueberries, pecans, crumbled goat cheese and quinoa is a healthy weeknight meal idea that's loaded with flavor.

I know. Blueberry, Pecan and Goat Cheese Quinoa Stuffed Portobello Mushrooms is a mouthful to say. But I had to find some way to describe all of the goodness stuffed in these mushroom caps.

I'm usually so busy running around during the day I don't have much time to eat lunch. I'm a "grab and go" type of person.

However, this also tends to get me in trouble if I haven't had time to plan ahead. So one or two days a week, I'll make something that I can reheat for lunch for when those hunger pangs come calling.

I had purchased some portobello mushrooms and knew I wanted to make something with them, but wasn't quite sure what until I went rummaging through the pantry and refrigerator to see what I could find.

I came up with this mixture that included quinoa, pecans, wild blueberries and crumbled goat cheese. Let me tell you, not only was one mushroom cap filling, the texture and flavor were fantastic.

How do you make stuffed Portobello mushrooms?

First, you'll want to rinse off the quinoa under cold water using a small mesh strainer. Add water to a pot and bring to a boil; then stir in the quinoa.

Reduce heat to low, cover pot and simmer approximately 10 minutes or until the liquid has been absorbed. Drain the quinoa and rinse with cold water.

Preheat oven to 350 degrees F; then add the quinoa to a bowl along with the pecans, blueberries, cheese and parsley. Top each mushroom cap with the quinoa mixture, place on a baking sheet and bake for 15-20 minutes.

These Blueberry, Pecan & Goat Cheese Quinoa Stuffed Portobello Mushrooms made a perfect light lunch, but would also make a fabulous appetizer for family and friends. ~Enjoy!

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Blueberry, Pecan & Goat Cheese Quinoa Stuffed Portobello Mushroom Caps

Carrie's Experimental Kitchen

Portobello mushrooms stuffed with blueberries, pecans, crumbled goat cheese and quinoa is a healthy weeknight meal idea that's loaded with flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Entree

Cuisine American

Servings 4

Calories 252 kcal

Ingredients

  

1x2x3x

• 4 Portobello mushroom caps
• 1 cup water
• ½ cup quinoa
• ¼ cup chopped pecans
• ½ cup dried blueberries
• 2 ounces crumbled Goat cheese
• 1 tablespoon chopped fresh parsley

Instructions

 

• Add the water to a pot and bring to a boil; then stir in the quinoa. Reduce heat to low, cover pot and simmer approximately 10 minutes or until the liquid has been absorbed. Drain the quinoa and  rinse with cold water.
• Preheat oven to 350 degrees F.
• Next, add the quinoa to a bowl along with the pecans, blueberries, cheese and parsley. Mix well.
• Top each mushroom cap with the quinoa mixture, place on a baking sheet and bake for 15-20 minutes.

Nutrition

Calories: 252kcalCarbohydrates: 33gProtein: 9gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 7mgSodium: 69mgPotassium: 613mgFiber: 6gSugar: 13gVitamin A: 237IUVitamin C: 1mgCalcium: 50mgIron: 2mg

Keyword mushrooms, quinoa

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