Quinoa and Sausage Stuffed Portobellos

I was at the grocery store not long ago, in the vegetable section, selecting some mushrooms to use in dinners for the upcoming week. Sitting right next to the containers of whole and pre-sliced button mushrooms were these beautiful Portobellos and right next to those were some smaller, stuffed mushrooms. They caught my attention but as I bent over to grab some I hesitated. Honestly, they didn’t look all that appetizing in their commercially prepared form but I loved the concept! Generally, when given the option, I prefer to eat things as unprocessed as possible so I thought, why not make my own?

 

I love mushrooms but truth be told, the big Portobellos can be a bit intimidating… at least, they’ve always seemed that way to me. I was quite happy to discover that they’re very easy to work with. If you don’t like mushrooms to begin with, you may not be a fan no matter the size but those of you that do, whether you’ve worked with Portobellos before or not, will love this recipe. Not only are my Quinoa and Sausage Stuffed Portobellos super tasty, they make wonderful leftovers as well.

 

 

I realize sausage is not exactly a “health food” but you can easily substitute ground beef, ground turkey or even more vegetables in place of the ground sausage to opt for a more heart healthy version. I decided to stick with the sausage in my recipe because it’s so flavorful and alleviates any need to add additional seasoning, which may be a factor if you don’t have a lot of extra time.

 

Quinoa is another main competent of this dish and for those not familiar, quinoa is not only high in protein, it contains all nine essential amino acids! One of the few foods that can boast that fact. (What are amino acids? Great question! This article breaks it down in a detailed way that is very easy to understand.) I’m still at the experimental stage with quinoa. On it’s own it can be a bit plain and tasteless but combined with other things? It blends very well, adds a cool texture to the dish and is packed with nutrients, which is why I opted to use it in this recipe.

If you’ve never cooked Portobellos before and haven’t tried quinoa, consider today’s recipe a challenge and a stepping stone! I’m constantly trying to bridge the gap between what I know I’m capable of and the potential that’s just waiting to be tapped into. Cooking is a great way to push yourself out of your comfort zone. Most of the time you’ll be rewarded in the tastiest of ways and you’ll have fun doing it!

Have you made one of my recipes? I’d love to see your pictures!! Use hashtag #IncrediblyYou, tag me on social media (kayla_jarvinen / Instagram or Kayla Jarvinen / Facebook) or send me an email with a photo of your finished product! I’d be honored to get your feedback and I’d love to see your beautiful creations <3 

Quinoa and Sausage Stuffed Portobellos
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
 

Gluten Free / Dairy Free / Refined Sugar Free 

Course: Main Course
Servings: 6
Calories: 333 kcal
Author: Kayla Marie
Ingredients
  • 1/2 cup Red Quinoa, rinsed
  • 1 clove Garlic, minced
  • 1/2 medium Onion, finely chopped
  • 1/2 medium Zucchini, cubed
  • 7 bunches Broccoli Florets, chopped
  • 2 tbsp Ghee (or your cooking butter/oil of choice)
  • 1 lb Ground Sausage
  • 6 large Portobello Mushrooms
  • 1 jar Ragu Simply Marinara
Instructions
  1. In a medium saucepan, bring 1 1/2 cups of water to a boil. 

  2. Add rinsed quinoa, cover and reduce to a simmer until all water is absorbed, about 15 minutes.

  3. While the quinoa cooks, cut up your garlic, onion, zucchini and broccoli. 

  4. Heat 1 tbsp. ghee (or your cooking butter/oil of choice) in a large skillet on medium heat.

  5. Add your chopped garlic and onion to the skillet and brown.

  6. Once your garlic and onion are browned, add in your chopped zucchini and broccoli.

  7. While your vegetables are browning, prepare your portobello mushrooms. Cut off the stems and if desired, chop them up and toss inside pan with other vegetables. Scoop out gills with a spoon and discard. 

  8. Preheat oven to 375 degrees.

  9. Push veggies to the side of the pan and add 1lb ground sausage. 

  10. Cook meat thoroughly, breaking up big chunks with a wooden spoon as it browns.

  11. Once meat is brown, remove from heat and add cooked quinoa to pan. Combine the veggies, browned meat and cooked quinoa.

  12. Spread a thin layer of the mixture onto the bottom of a 13 x 9 non stick baking dish. 

  13. Brush the outside of the portobello mushrooms with 1 tbsp ghee (or your cooking butter/oil of choice) and place inside the baking dish.

  14. Fill mushroom caps with remaining mixture.

  15. Top with desired amount of marinara sauce.

  16. Bake for 30 minutes until mushrooms caps are thoroughly cooked.

  17. Plate and enjoy!

Recipe Notes

-1 clove of garlic is equivalent to approximately 1 tsp bottled minced garlic

-I only used 4 Portobello Mushrooms when I made this recipe. There was a significant amount of stuffing left over, which I spread along the bottom of the baking dish. If using 6 Portobello Mushrooms like I recommend, you will have enough leftover stuffing to lightly layer the bottom of the baking dish but stuffing ingredients can be increased if more leftover stuffing is desired.

-If you don't have a large enough skillet or pan, you can cook the meat in a separate skillet and combine with the veggies and quinoa at the end.

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