Quinoa, Spinach and Bacon Stuffed Portobello Mushrooms (Gluten Free)

This is truly one of my favorite recipes.  It's different, so full of flavor, healthy and filling!  


  • 4 Portobello Mushrooms
  • 2 tbsp balsamic vinegar
  • 1 1/2 cups cooked quinoa
  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • 5 oz spinach
  • 1 egg, beaten
  • 1/4 cup dried cranberries
  • 3/4 cup grated cheese for filling, 1/4 cup grated cheese for topping
  • 4 pieces bacon, cooked and crumbled (you can easily leave this out for a meat free option)
  • salt and pepper to taste


Preheat oven to 350 degrees.

Cook bacon and prepare quinoa according to package directions.

Remove stem and gills from portobellos, place in a glass baking dish.  Drizzle each mushroom cap with 1/2 tbsp balsamic vinegar.  Bake mushrooms for 15 minutes.  

While mushrooms are cooking, add 1 tbsp olive oil to a pan over medium heat.  Add minced garlic and saute for 1 minute.  Add spinach and saute until wilted.  Remove from heat.  

Combine cooked quinoa, spinach and garlic mixture, egg, cranberries, 3/4 cup grated cheese, crumbled bacon and salt and pepper in a large bowl.  Mix well and portion out to eat portobello cap.  Top with remaining 1/4 cup cheese.  You can do all of this ahead of time and refrigerate until ready to eat.  

Cook at 350 degrees for 20-25 minutes or until cheese is melted and filling is heated through.