+ Well Nourished | Quinoa Stuffed Mushrooms

Quinoa Stuffed Mushrooms

These Quinoa Stuffed Mushrooms are a delicious, gluten and grain-free, vegetarian meal and a real family favourite.  Friends have touted this a ‘restaurant quality’ meal, but they couldn’t be simpler to make.

Why are they healthy?
Mushrooms are a very nutritious vegetable and one of the few sources of vitamin D.  The garlic and red onion are wonderful immune building, detoxifying vegetables. The quinoa is a complete protein and fibre rich seed.  More plant-based fibre and nutrition from the spinach and walnuts. The chia is another excellent source of fibre, protein and essential fatty acids.


For the stuffed mushrooms:
6 medium sized portobello or field mushrooms, stalks removed and set aside
1 cup cooked quinoa (see here for how to cook quinoa – you need ½ cup uncooked)
½ small red onion or a bunch of spring onions finely diced
A large handful of spinach or kale leaves, finely chopped
1 tablespoon thyme leaves, picked off the stalks (or 1 teaspoon of dried)
100grams soft feta (Persian or Danish) or goats curd (my personal favourite), crumbled
½ cup (approx.) walnuts, roughly chopped
1 tablespoon chia seeds (optional)

For the dressing (optional):
One clove garlic, unpeeled (roasted with the mushrooms)
One small lemon, zest and 2 tablespoons of juice
4 tablespoons extra virgin olive oil


  1. Preheat your oven to 180º C.
  2. Chop the mushrooms stalks up and combine in a bowl with the quinoa, onion, spinach or kale and thyme leaves.
  3. Now mix through the feta or goats curd.  Taste and season with sea salt and freshly ground black pepper.
  4. Spoon onto the mushrooms, pressing it into place and then top with the walnuts and sprinkle with the chia seeds.
  5. Place them in a baking tray with the whole clove of garlic and roast for 20 minutes.
  6. For the dressing mix together the zest, lemon juice and olive oil, and once cooked, squeeze out the soft centre of the roasted garlic and mix into the dressing.

With rocket and a drizzle of dressing.

Leftovers are great for school lunches. To make them nut-free substitute the walnuts with sunflower seeds or just omit altogether.
Dairy-free and vegan
Replace the feta or goat cheese with a thick cashew nut cream. Recipe here.

No quinoa?
No worries, you can replace it with brown rice or buckwheat.

Kids hate green
Replace the spinach with grated carrot.

Don’t do mushrooms?
Then you may not have read this far – but, you could substitute with half a tomato or capsicum with the centre scooped out.


Hope you like this recipe?  I love to receive your feedback, write a comment below to show your support!

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  • Mushroom Enthusiast

    Thanks for mentioning about the vitamin D in mushrooms. If you ever want any more information about the latest research in this area please check out our website – http://www.powerofmushrooms.com.au/health-nutrition/health-nutrition/vitamin-d/

    Love the recipe and will give it a go this weekend….

    • Great, thanks for including it, I’ll check it out. I love mushrooms too. Enjoy these, they are really good, G x

  • Delicious! I am a huge fan of stuffing things, especially portobello’s! Lovely recipe x
    Bec http://www.dancingthroughsunday.com.au

  • Maxi

    I have made these a few times now. The whole family and guests love them. I also like the fact that there is vitamin D in mushrooms. It’s great to have the health benefits of the ingredients you choose. These would be the best stuffed mushrooms I have tried.

    • Great compliment Maxi, I love these too, thank you. Glad they are a hit, G x

  • Nicole

    I just made these for myself for lunch – Oh my absolutely delicious. I did make a few changes purely from laziness – I had leftover beef mince (50/50 beef mince/lentil) and so I used that. I had Danish feta which is divine. I didn’t add garlic or a dressing because I was in a real hurry. I am looking forward to doing that next time. A great recipe Georgia, I am hooked on this one 🙂 Thank you!

    • Glad you enjoyed Nicole, great way to make a meal from leftovers for sure. G x

  • Tobi

    Made this for dinner last night… Yummo! A huge hit with the hubby too. So super quick and easy, plus all ingredients I have on hand. There is not a recipe on here that hasn’t been a winner – brekky, meals, snacks and baking! Georgia, you really have a knack for making great tasting, healthy food thats family and busy household friendly.

    • Thanks so much Tobi – thrilled you all like it and I really appreciate your feedback. Motivates me to keep sharing my passion for food and health, G x

  • Courtney Marshall

    I had planned to make ‘pizza inspired’ stuffed mushrooms but then stumbled across your recipe and I had most of the ingredients on hand…. they turned out great!!! Love these and have so much flavour. I didn’t have enough feta left so added a bit of parmesen, still fab 🙂 thanks!

    • Thrilled you enjoyed them Courtney. They are a family fave in my household G x

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