Stuffed Portobello Mushrooms – Recipe

When you’re a Masters’ student living away from home and have to juggle studying, doing your laundry, cooking, socialising, etc., there are days when you simply cannot be bothered to cook yourself a meal with a million different ingredients. The Lord knows how many times I’ve turned to quinoa or couscous for a quick, healthy meal between classes or before a night out.  This was one of my favourite recipes. I also ate it quite recently whilst on my trip to Greece.

Portobello mushrooms are available easily at Pali market and can also be ordered online at India Mart.



4 portobello mushrooms (cleaned)
1/3 cup quinoa
1 cup water
8 cherry tomatoes
1/2 cup diced mixed bell peppers
1 tbsp olive oil
2 tbsp balsamic vinegar
Salt & Pepper to taste
2 tsp pistachio
Goat’s cheese


1. Bring the water to boil in a pot. Add the quinoa and then turn the heat down to a low flame. Cook until the quinoa has absorbed all the water. Be sure that it does not get too dry. Let it cool.

2. Place the mushrooms in a baking tray, brush them with olive oil, sprinkle with salt and bake in a pre-heated oven (180 degrees) for 10 minutes (180 degrees). Ensure that all the excess water has been drained.

3. In a bowl, combine the quinoa, cherry tomatoes, bell peppers, balsamic vinegar, salt and pepper. You may also tear up some rocket leaves at this point and add them to the mixture.

4. Divide the mixture equally into each mushroom. Add the cheese and pistachios on top.

All done 🙂


1. You can serve the mushrooms on a bed of rocket leaves if you wish to better your presentation.
2. You can replace the balsamic vinegar with pesto sauce (I refer to Jamie Oliver’s recipe). This is delicious too!