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Pizza Stuffed Portobello Mushrooms

Pizza Stuffed Portobello Mushrooms

Yield: Serves 2


  • 2 large portabella mushroom caps (cleaned, with stems and gills removed)
  • 1/2 cup quinoa (will make about 1-1.5 cups cooked)
  • Sun-dried tomato pesto or tomato sauce
  • 1/4 cup parmesan cheese, grated
  • 8-10 Kalamata olives
  • 1 cup shredded mozzarella cheese
  • Fresh basil, thinly sliced


  1. Preheat the oven to 400 degrees.
  2. Make the quinoa according to package directions, then transfer it to a large bowl
  3. Meanwhile, place the mushrooms stem side down on a baking sheet and drizzle with olive oil, then season with salt and pepper. Bake for about 8-10 minutes.
  4. While the mushrooms are in the oven, chop your olives and add those to the quinoa along with one heaping spoonful of the pesto (or tomato sauce) and about 1/4 cup of grated parmesan cheese, mix everything together well.
  5. Once the mushrooms are done, flip them over and divide quinoa mixture between each cap. Then top with mozzarella cheese (1/2 cup each).
  6. Put them back in the oven and bake for about 5 minutes or until cheese is melted. I like to turn the oven on broil for a minute or two to get the cheese browned and bubbly!
  7. Top with basil.


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