Quinoa & Tomato Stuffed Portabella Mushrooms

I was searching for a good recipe for portabella mushroom caps and found a few yummy ideas.  Grilled caps, caps stuffed with tomatoes and mozzarella, caps with a balsamic glaze…all kinds of ideas!  I was thinking to do the caps stuffed with tomatoes and cheese, but I realized I didn’t have all the ingredients.  I had started cooking the mushrooms and thought I needed to ‘stuff’ it with something that was going to be more filling because it was going to be our entire meal…I don’t really cook many sides when at home.  Immediately I thought of quinoa!  I could mix it with the tomatoes and it would be filling and healthy.  Perfect.  Rice cooker out, quinoa in, 10 minutes later it was ready to go.  I also decided to add a slice of melted Lite Jarlsburg cheese to the top, which made it feel decadent and creamy.  I didn’t follow any specific recipe for this dish, so I am claiming it as my own.  It was really tasty, not too filling (I wasn’t too full, but I wasn’t hungry either), and really healthy.  With only 231 calories, 4 grams of fat, and 14 grams of protein, this was a total win!  I will definitely be making these again!

Cooking the caps

Simmered diced tomatoes with quinoa

“Stuff” the top

mmm cheese

Quinoa and Tomato Stuffed Portabella Mushrooms

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Quinoa Stuffed Portabella Mushroom Caps

Ingredients

• 6 oz Portabella caps I have seen packs of 2 or 3, I get a pack of 2 since there are only 2 of us
• 1 can Fire Roasted Diced Tomatoes with garlic, although I love the pepper kind too!
• 2 slices of Lite Jarlsberg Cheese probably any cheese would be tasty
• 1 cup Cooked Quinoa

Instructions

1. 1. In a medium pan over medium heat add tomatoes. Let simmer while you prepare mushrooms.
2. 2. Remove gills and stem from inside of mushrooms (spooning it out is the easy way!). Spray cooking spray in a different pan and set over medium/high heat. Lay mushrooms on pan and cook for 3-4 minutes or until soft. Flip and cook on the other side.
3. 3. Add quinoa to pan with tomatoes. Mix and turn heat off. Preheat broiler on HI.
4. 4. Remove mushrooms from pan and place into baking dish (broiler safe) or on baking sheet. Divide mushroom mixture in half and spoon onto each mushroom (so each has 1/2 the mixture). Place slice of cheese on top. Place under broiler for 2-3 minutes, or until cheese (watch it!).

Recipe Notes

**For me, the mixture was a little too much to put 1/2 cup of tomato mixture on each mushroom, so I put a little less than 1/2 and then served the rest on the side. It was really tasty even by itself!
Serves 2, see below for nutritional information (6 points per serving for WW)

Quinoa and Tomato Stuffed Portabella Mushrooms

Quinoa and Tomato Stuffed Portabella Mushrooms

For those of you on Weight Watchers, each serving has 6 points!

Love quinoa like I do? Check out these other great quinoa recipes!