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.
Portobello mushrooms stuffed with blueberries, pecans, crumbled goat cheese and quinoa is a healthy weeknight meal idea that's loaded with flavor.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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Ingredients
- 4 Portobello Mushroom Caps
- 1 c. Water
- 1/2 c. Quinoa
- 1/4 c. Pecans, chopped
- 1/2 c. Wild Blueberries
- 2 oz. Crumbled Goat Cheese
- 1 tbsp. Fresh Parsley, chopped
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.
- Next, add the quinoa to a bowl and mix in 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.
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Carrie,
I admit, even to my wild and crazy palate, mushrooms and blueberries seem like an unlikely combination. However, you’ve not yet steered me wrong, so I’ll give it a go. Is Mariani Wild Blueberries a dried blueberry product?
Thanks!
I thought so too, but it really was a nice combination with the sweetness from the blueberries and the woodsy flavor from the mushrooms. Yes, it is a dried blueberry; however, I’m sure you could use fresh.
WHAT an amazing combo ! Would of never thought to have all of these ingredients together . Thank you for sharing