Quinoa-Stuffed Portobello with Spinach Mushroom Pesto

"Create a unique recipe featuring mushrooms, quinoa, and spinach, but not a typical bowl. Include other complementary ingredients to make it interesting and flavorful."

WrigleyFaithful

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1/21/2026

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Savory portobello mushrooms stuffed with herbed quinoa and topped with vibrant spinach mushroom pesto, blending earthy flavors and fresh greens in an elegant appetizer or light entrée.

vegetarian gluten-free appetizer healthy dairy-free

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Name: Quinoa-Stuffed Portobello with Spinach Mushroom Pesto
Yield: 4
Ingredients: 4 large portobello mushroom caps, stems removed; 1 cup quinoa, rinsed; 2 cups vegetable broth; 3 cups fresh spinach leaves, divided; 8 oz cremini mushrooms, chopped; 2 cloves garlic; 1/4 cup toasted walnuts; 1/4 cup nutritional yeast; 2 tbsp olive oil, plus extra for drizzling; 1 tbsp balsamic vinegar; 1/2 tsp red pepper flakes; Salt and black pepper to taste; Juice of half a lemon; Fresh basil leaves for garnish

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