Walnut Pesto & Quinoa-Stuffed Portobello Mushrooms

Name: Walnut Pesto & Quinoa-Stuffed Portobello Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Quinoa; 1 teaspoon Olive Oil, Plus More For Drizzling; 1/2 cups Vegetable Stock/broth; 8 whole Medium Sized Portobello Mushrooms, Or Half This Amount If They Are Large; 1/2 Tablespoons Capers; 1 whole Tomato, Thinly Sliced; 1/2 cups Walnuts; 2 cups Basil Leaves; 1 clove Garlic, Peeled; 3 Tablespoons Olive Oil; 1/2 teaspoons Lemon Zest; Salt To Taste; Pepper To Taste

Servings: persons

1/4 cups Quinoa
1 teaspoon Olive Oil, Plus More For Drizzling
1/2 cups Vegetable Stock/broth
8 whole Medium Sized Portobello Mushrooms, Or Half This Amount If They Are Large
1/2 Tablespoons Capers
1 whole Tomato, Thinly Sliced
1/2 cups Walnuts
2 cups Basil Leaves
1 clove Garlic, Peeled
3 Tablespoons Olive Oil
1/2 teaspoons Lemon Zest
Salt To Taste
Pepper To Taste

1
1.
2
Preheat your oven to 180 degrees C.
3
2.
4
First, cook the quinoa.
5
Thoroughly rinse the quinoa in a fine mesh strainer.
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Heat your olive oil in a saucepan over medium-high heat, then add your drained quinoa and stir for about a minute until some of the water has evaporated.
7
Add the stock and a pinch of salt and bring the mixture to a rolling boil.
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Cover, reduce the heat to low and then continue cooking for 12-15 minutes.
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Turn off the heat, cover your saucepan and let the quinoa stand for five minutes.
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3.
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While the quinoa is cooking, prepare the mushrooms.
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Remove the stems and place them gill-side-up on a parchment paper lined rimmed baking tray.
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Drizzle them with olive oil and massage with your hands to make sure the mushrooms are well coated.
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Cook them in the oven for about 8 minutes, until softened.
15
Remove from oven.
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Once they are cool enough to handle, discard any excess liquid.
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4.
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To make the pesto: Place the walnuts, basil leaves, garlic, olive oil, lemon zest and a pinch of salt in a food processor and blend until it forms a thick paste.
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5.
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To assemble: Mix the cooked quinoa, pesto and capers together in a bowl.
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Next, pile the stuffing into your pre-cooked mushrooms, and top each with a slice of tomato.
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Season with salt and pepper.
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Return to the oven and cook for another 5 minutes, then turn on the broiler and cook for a further five minutes, until the tomatoes are cooked.
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Serve with a big green salad.

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cups Quinoa, 1 teaspoon Olive Oil, Plus More For Drizzling, 1/2 cups Vegetable Stock/broth, 8 whole Medium Sized Portobello Mushrooms, Or Half This Amount If They Are Large, and more.

Yes, Walnut Pesto & Quinoa-Stuffed Portobello Mushrooms falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!