Quinoa, Marinara, & Asiago Stuffed Portobello Mushrooms

When I saw these portobello mushrooms at the store, I just knew I needed to create something with them! I absolutely love mushrooms, and I have never taken the chance to make portobello ones before.

When I was thinking about what to stuff them with, the one thing I knew for sure was “cheese.” As I was looking around, I thought of a fellow blogger, Ivy over at Ivy Mosquito,…because I knew she hated Parmesan cheese. So, Ivy, I want you to know that I skipped on past it for you and went with the Asiago…hoping you like it! And I am personally so glad I did walk past that Parmesan, because the Asiago turned out so wonderful with these mushrooms!

This combination of quinoa, marinara, and Asiago with the portobellos was absolutely delicious!! Loved them!

*Created by Lori at Creating Beauty in the Kitchen

• Portobello mushrooms
• Homemade red sauce
• 1/2 cup Quinoa
• Asiago cheese- to your liking
• 1 tbsp Olive oil

• Make homemade low-glycemic marinara sauce…recipe found HERE. (We love this sauce! It tastes so good!)
• Put 1 cup of water into a saucepan and boil.
• When the water comes to a boil, add in 1/2 cup quinoa until it begins to boil again.
• Reduce to medium heat, place a lid on the saucepan, and let simmer for about 12 minutes or until it has sucked up all the water. (You may want to check on it a few times. If all the water soaks up too soon the quinoa will become really crunchy.).
• When this is finished, take it off of the heat, stir it, cover again, and let sit for 15 minutes.
• Grate the fresh Asiago cheese and put aside.
• Wash the mushrooms, cutting off the stem and clearing out the inside a bit.
• When the marinara sauce and quinoa are ready, now you are ready to stuff the mushrooms. First place a layer of the sauce, then the quinoa, and then the cheese.
• Pour the olive oil in a skillet and heat it up. Carefully add all the mushrooms to the skillet and cook until the mushroom are warm throughout, and the bottoms are a little browned.
• Ready to eat! 🙂

Note: (You will end up with extra quinoa and marinara sauce unless you are stuffing lots of portobello mushrooms.)