Guy Day Friday – Stuffed Portabella Mushrooms

Sometimes I get tired of eating meat and veggies for dinner, and my husband tells me that I can’t just eat Zuppa Toscana or Shrimp & Grits (I would totally do this) for dinner every night, so I have to find new recipes now and again. These stuffed peppers are incredibly delicious and filling – and EASY!


1 green pepper
1 red pepper
1 red onion
1 TBS garlic
1 cup quinoa
1 pack large portabella mushrooms (I get the 5 pack – it makes for leftovers)
1 TBS olive oil
1 cup spinach
Cheese of your choice (I used Gouda this past week)



  • Preheat oven to 350 degrees
  • Wash your mushrooms off and then put them on a baking sheet (stem up!) and drizzle with olive oil, bake for 10 minutesIMG_7585
  • While mushrooms are baking, chop peppers and onion and sauté with garlic, pepper and any other spices you like


  • Cook quinoa (1 cup with 2 cups water): bring to a boil, cover and reduce to low heat for 10-15 minutes


  • Mix spinach in with other veggies (will only take a minute or two for it to wilt down)


  • In a separate bowl, mix 1/2 quinoa and the sautéed veggies
  • Put spoonfuls of mixture on mushrooms and cover with cheese


  • Bake for another 8 minutes on 350
  • Serve immediately

*You will probably have extra mushrooms (save them for lunch/dinner!) and also left over quinoa. I like to mix in a spoonful of cilantro and some lime juice with the quinoa and serve it as a side with another meal!

Don’t worry about this not being enough food for you, or worried that it’s not meat. Portabellas are very meaty and filling. I like to sauté some extra spinach to serve with them or steam any other kind of veggie. Healthy and delicious!

PS  – don’t forget to check out the BIG GIVEAWAY happening now!

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