Smoky Stuffed Mushrooms

Smoky Stuffed Mushrooms

with Tomato Quinoa and Cheesy Breadcrumbs

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Had enough of quinoa yet? Good, neither have we. We’re happy to explore each and every way that you can use the protein-rich seed. Next up: stuffed portobellos. Both the quinoa filling and mushrooms are seasoned with warm spices, giving you waves of smokiness, savoriness, and mild heat in each bite. Everything gets sprinkled with a mozzarella and panko breadcrumb garnish, so there’s plenty of crunch and cheesy goodness to go around, too.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


1 unit

Chili Pepper

1 tablespoon

Fry Seasoning

1 teaspoon

Smoked Paprika

½ cup


2 unit

Portobello Mushrooms

¼ cup

Panko Breadcrumbs


½ cup

Mozzarella Cheese


1 unit


Not included in your delivery

2 tablespoon



2 tablespoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2385 kJ
Calories570 kcal
Fat32 g
Saturated Fat12 g
Carbohydrate53 g
Sugar9 g
Dietary Fiber7 g
Protein18 g
Cholesterol45 mg
Sodium200 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Baking Sheet
Small Bowl
Small Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Trim, then thinly slice scallions, keeping greens and whites separate. Split open chili and remove seeds; finely mince flesh. TIP: Wash your hands after to avoid spreading the heat.


Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites, half the fry seasoning, half the smoked paprika, and 1 tsp chili (use more or less to taste). Cook, stirring, until fragrant, about 30 seconds. Stir quinoa, 1 cup water, and a large pinch of salt into pot. Cover pot and bring to a boil.


Once quinoa is boiling, reduce heat under pot to low and let simmer until quinoa is tender, about 15 minutes. Meanwhile, remove gills from underside of portobellos with a spoon and trim away any large pieces of stem.


Brush portobellos with 2 TBSP olive oil. Season with salt and pepper, then rub all over with remaining fry seasoning and smoked paprika. Arrange smooth-side up on a baking sheet. Roast in oven until tender, 10-15 minutes. Once done, preheat broiler to high.


While portobellos roast, melt 1 TBSP butter in a small pan over medium heat. Add panko and toast, stirring frequently, until golden brown, 3-4 minutes. Season with salt and pepper. Transfer to a small bowl, then stir in mozzarella and set aside. Core and dice tomato. Fluff quinoa with a fork once tender, then stir in tomato. Season with salt and pepper.


Flip roasted portobellos so that smooth side faces down, then fill with ⅓ cup quinoa mixture each. Sprinkle panko mixture over stuffed portobellos. Place under broiler and let cheese melt, about 3 minutes. Divide remaining quinoa mixture between plates, then top with stuffed portobellos. Garnish with scallion greens.