Healthy Holiday Recipes From Kira’s Kitchen

The holiday season can be full of surprises!
By taking good care of yourself throughout this busy and challenging time of year, you can prevent nasty surprises like flus, colds and the like from overtaking you – and have more energy to enjoy yourself with family and friends. This recipe for Portobello mushrooms stuffed with quinoa is easy, delicious, and loaded with protein and antioxidants. It’s from Leanne Yinger, health coach, cooking instructor, and Wild Oats member. Find more of Leanne’s recipes (including a recipe for a white bean, Brussels sprouts & pomegranate tart that is perfect for the holidays) and advice for healthy eating and living at her blog, Meanwhile, enjoy making this dish as an appetizer or as a welcome accompaniment to any meal (hint: use Delftree Portobello mushrooms available at Wild Oats Market – these regionally grown mushrooms are delicious and easy to work with.)

Vegetarian Quinoa Stuffed Portobello Mushrooms



  • ½ cup red quinoa
  • 1 cup hot vegetable broth
  • 1 tsp dried rosemary


  • 8 Portobello mushrooms
  • 2 Tbsp olive oil
  • Pinch sea salt
  • 1 cup white beans, rinsed and soaked 6 hours
  • 2 cloves garlic
  • 2 Tbsp lemon juice
  • ½ tsp black pepper
  • 2 cups packed baby spinach
  • 4 ounces feta cheese


1)      Place while beans in saucepan with ½ strip kombu and enough water to cover by 1 inch. Bring to boil, reduce heat to low and simmer for approximately 45 minutes until beans are soft. Check often to make sure the water has not cooked out.

2)      Combine quinoa, broth and rosemary in saucepan. Bring to boil, reduce heat and simmer for 10 minutes. Remove from heat and let stand for at least 5 minutes until all liquid is absorbed.

3)      While quinoa is cooking, preheat oven 375. Prepare mushrooms by removing stems and rubbing with olive oil. Place cap side up on baking tray covered with parchment paper and sprinkle with sea salt. Roast mushrooms for 5 minutes, then flip them over.

4)      Place cooked white beans in bowl and mash with potato masher of fork. Add garlic, lemon juice, pinch sea salt and pepper. Cut spinach into strips and add to bean mixture along with the feta. Stir filling until well blended.

5)      Divide the quinoa mixture among the caps. Return to oven and bake for 15 minutes until the filling is lightly browned. Serve immediately.