Quina Stuffed Portobello w/ Avocado Lime Aioli

Here is a pretty simple meal that looks and tastes like it came out of a fancy cookbook. It takes a little longer then some of my recipes, but if you have the time, it is definitely worth it for a tasty elevated meal. Its perfect for date night and paris well with a nice Pinot Grigio. I also served it with truffled roasted asparagus, yum!

Quina Stuffed Portobello w/ Avocado Lime Aioli 


Serves: 2
Takes: about 1 hour



Mushroom Stuffing


What you will need:


  • 1 1/2 Cups Water
  • 1/2 Cup Tricolored Quinoa
  • 1 Extra Large Avocado (or 2 med)
  • 1/4 Cup Organic Frozen Corn
  • 1/4 Cup Organic Frozen Green Peas
  • 1/2 Red Onion (diced)
  • 2 Green Onions (diced)
  • 1/2 Cup Fresh Spinach (chopped)
  • 2 Large Portobello Mushrooms Caps (de-stemmed and guts scooped out)
  • Zest and Juice of 1 Lime
  • 1 TBS Vegenaise (or other vegan mayo)
  • 2 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Coriander
  • 1 tsp Mustard Powder
  • 1 TBS Nutritional Yeast
  • 1 TBS Olive Oil
  • 1 tsp Hickory Liquid Smoke 
  • 1 1/2 TBS Sea Salt
  • 2 TBS Black Pepper

Mushrooms stuffed and ready to go in the oven.

To make:


  1. Preheat oven to 375.
  2. Boil 1 cup water and 1/2 tbs salt in a pot. 
  3. Add quinoa and cook covered on med for 15 minutes (or until all water is absorbed. .
  4. Place spinach, onions, corn, and peas in a microwave safe bowl.
  5. Place in microwave on high 1 minute.
  6. Stir, and add quinoa when cooked. 
  7. Add mustard, yeast, garlic powder, 1 tsp onion powder, coriander, olive oil, 1 tbs salt, liquid smoke, and 1 TBS of pepper and stir until well combined. 
  8. Scoop mixture into mushrooms packing it in the caps (all of the mix will fit).
  9. Place on greased baking sheet and bake 20-25 minutes until quinoa is lightly browned.
  10. Sprinkle cheese on top and return to oven for 5 minutes or until cheese is melted.
  11. Take out of oven and cool 2-3 minutes.
  12. While mushrooms are cooling, make the aioli.
  13. Combine avocado, lime juice and zest, 1/2 cup water, vegenaise, and remaining spices in a food processor and blend until smooth. 
  14. Place mushroom on a serving plate and top with as much aioli as your heart desires.

Delicious ðŸ˜‹



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