Stuffed Mini Portobello Mushrooms

These stuffed mini mushrooms are literally bursting with flavor and are super easy to make. They’re juicy, meaty and make a great alternative for meat.
These can be served as appetizers, and when served with a side of salad can be a light delicious meal. #mushrooms are packed with fiber, antioxidants, vitamins and minerals which help strengthen the immune system. They’re low in sodium, fat, calories and low in cholesterol they’re packed with flavor which make them a great addition to any dish.


  • 6-8 Mini portobello mushrooms
  • 1/2 cup cooked quinoa
  • chopped kale
  • chopped spinach
  • 3 cloves minced garlic
  • 1 small finely chopped onion
  • cherry tomatoes halved
  • finely chopped mushroom stems
  • 1 tsp sea salt
  • pepper to taste
  • 1/4 tsp paprika or more of you like things spicy


  • Preheat oven to 400°F grease your baking sheet with oil,one up mushroom and bake for 8 minutes to get the moisture out.
  • after 8-10 minutes remove from oven, using a paper towel remove any excess water and set aside
  • in a large pan add in olive oil when hot add in onions, stir till translucent 2-3 minutes, next add in the garlic stir until nice and fragrant
  • next add in mushroom stem, kale, spinach and cooked quinoa
  • add in salt, pepper and paprika
  • cook together until the veggies are tender but crisp
  •  start stuffing the mushrooms, place stuffed mushrooms back in the oven for another 4-5 minutes
  • remove from oven, drizzle with balsamic glaze. Serve warm and enjoy


Balsamic glaze
1 balsamic vinegar
1/4 cup brown sugar –
Place a small saucepan over medium heat.
Add balsamic vinegar and sugar, stir to combine and to dissolve the sugar.
Lower heat, continue to stir until it thickens