Ricotta & Quinoa Stuffed Portobello Mushrooms

This yummy recipe is inspired by this one over at Simply Quinoa. The protein serving is split between quinoa and ricotta.

This uses a modification of my Pesto Ricotta made with plant-based ricotta. I am a fan of Kite Hill ricotta which I buy at Whole Foods Market, but you could also make your own plant-based ricotta. There’s a recipe for a cashew based one here. Or if you eat dairy, you could use dairy ricotta and use twice as much.


Stuffed Portobello Mushrooms

  • Servings: Makes 2 Servings
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Each Serving (2 Mushrooms) Contains:

  • 1 Veggie Serving
  • 1 Protein
  • 1 Fat



  • 4 large portobello mushrooms (about 15 oz raw, stems removed) 
  • For filling:
    • 1/2 of an onion, diced
    • Mushroom stems
    • 2 large handfuls of spinach, rinsed
    • 1 garlic clove, minced

Protein & Fat

  • Filling
    • 0.5 oz pine nuts (1 fat serving)
    • 0.5 oz olive oil (1 fat serving)
    • 2 oz plant-based ricotta (1 protein serving)
      • Note: plant-based ricotta made with nuts is 2oz per protein serving. If you are using dairy ricotta you can have 4oz per serving.
    • 4 oz cooked quinoa (1 protein serving)
    • Fresh basil (1 large bunch or about 2 oz)
    • Juice from half a lemon
    • 1 garlic clove
    • 2 tsp nutritional yeast (optional)
    • 1/4 teaspoon salt

Condiments (Freebies)

  • Marinara sauce (check that it’s sugar-free!)
  • Oregano, or fresh basil to garnish


  1. Make the pesto ricotta by pulsing ingredients in a food processor.
  2. Cook quinoa according to package directions.
  3. Preheat the oven to 400 degrees.
  4. Carefully remove the stems (but do not throw them away!) of the portobellos and spray lightly with oil. Sprinkle with salt and pepper.
  5. Place the portobellos on a baking sheet lined with parchment paper, cap side up so that released moisture doesn’t pool inside the mushroom.
  6. Roast the mushrooms at 400 degrees for 10-15 minutes.
  7. Dice the portobello stems. They will be part of the filling.
  8. In a nonstick skillet sprayed with a tiny bit of oil, sautΓ© the diced onions and portobello stems for 5 minutes over medium heat.
  9. Add the garlic and spinach, and cook until the garlic is fragrant and the spinach is wilted, about 1 minute. Remove from the heat so as not to overcook the spinach.
  10. Weigh the cooked veggie mixture, divide by 2, and note this veggie weight to keep track the veggie amount so far.
  11. Stir together the veggies, quinoa, and ricotta mixture to make the filling .
  12. Remove the mushrooms from the oven and weigh two of them. Add this amount to the previously noted veggie weight. This is your veggie weight so far per serving. 
  13. Divide the filling equally to fill the mushrooms.
  14. Return to the oven for about 5 minutes to warm the filling.
  15. Add marinara sauce to serve. Add enough to reach your veggie quota. You also have 2 oz of marinara that you could count as a condiment.

Note: Two of these filled mushrooms equal one serving. 


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  1. Dear Katie,
    Thank you for all your tasty sounding recipes created for us! How awesome you are!! God bless you!

  2. Pingback: Veggie Quiche with Potato Crust – Katie's Bright Kitchen

  3. Looks so yummy! I’m going to make this for dinner.
    When do you add the nutritional yeast?
    Thank you!

  4. I converted this into a casserole style by using sliced mushrooms instead of caps (feeding a family of 6 for dinner). It was a major hit! I weighed everything separately before it all went into the casserole dish (but after roasting/sautΓ©eing the veg) so I knew how much my serving size would be. Thanks for a fantastic recipe!