Quinoa-Pumpkin-Apple Stuffed Portabellas

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Sticking with the seasonal theme, I’m following up my last entry with another pumpkin recipe. Obviously you can substitute the pumpkin here with whatever other winter squash that’s in season. Butternut squash is always a popular favourite. If you do end up using a pumpkin, make sure you buy a small one that feels heavy for its size. The tiny pumpkins are used in cooking and are often labeled ‘pie pumpkins’ because their flesh is soft and sweet, while the bigger, decorative, jack o’ lantern pumpkins aren’t so good for cooking or baking with. Make sure you completely peel your squash and remove all the pulp and seeds from it. Sometimes this can seem like a bit of a hassle, I know, but the pie pumpkins are usually so small that it won’t even take more than 5 minutes. Also, make sure you save the seeds, toss them in a bit of olive oil, salt, and cumin, and roast them in the oven for about half an hour or so at 300ºF for a delicious snack. One more thing, you might have bit of leftover quinoa mixture once all your mushrooms are stuffed, but no worries, it’s pretty tasty on its own.

1 cup quinoa, rinsed
2 tablespoons olive oil
1 clove garlic, minced
1 tablespoon + 1 teaspoon fresh ginger, minced
1/2 cup onion, diced
2 cups pumpkin, diced (remember: the smaller you cut them the quicker they’ll cook)
2 cups apple, diced
2 heaping tablespoons fresh thyme
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon sea salt
Freshly ground black pepper, to taste
2 teaspoons cider vinegar
3 tablespoons pure maple syrup
1/4 cup water
5 or 6 portabella mushrooms

1. In a saucepan combine the quinoa with 1 1/2 cups water and bring to a boil. Once boiling, turn heat down to low, cover, and let simmer for 15 minutes. Remove from heat and let sit, still covered, for another 15 minutes. Remove lid and fluff with a fork. Set cooked quinoa aside for later.
2. Preheat oven to 375ºF. Heat the olive oil in a large skillet over medium heat. Add the garlic, ginger, and onion. Sauté, stirring frequently, for about 6 or 7 minutes, until the onion is softened.
3. Stir in the pumpkin, apple, thyme, allspice, cloves, salt, and pepper. Cook for about 5 minutes. Add the cider vinegar, maple syrup, and water. Stir through, turn heat down to medium-low, cover with a lid and let simmer for about 15 minutes, or until the pumpkin is fork tender.
4. Meanwhile, brush the mushrooms with olive oil and sprinkle with a bit of salt and pepper. Place them with their gills down on a lightly greased baking tray and throw them into the oven for about 10 minutes, or until the edges are a bit wrinkled.
5. Remove mushrooms from oven. Remove the pumpkin and apple mixture from the stove top and stir in the cooked quinoa. Flip the mushrooms over so their tops are down and pack a few big spoonfuls of the quinoa mixture onto them. Place the mushrooms back into the over for another 8 minutes or so. Drizzle with a bit of olive oil before serving. Garnish with fresh parsley if you want.


1 Response to “Quinoa-Pumpkin-Apple Stuffed Portabellas”

  1. 1 mihl November 4, 2010 at 4:04 pm

    Gorgeous picture and fantastic flavour combination!

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My name is Ross. I'm a food loving vegan and these are some of my recipes. I'm also the owner of Hot Beans vegan takeout in Kensington Market, Toronto. Check out my 'about' page for more info. Enjoy!

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All images and recipes (unless otherwise noted) Copyright © Ross Corder and Vegan Eats Blog, 2009-2013. All rights reserved. Please do not re-post or otherwise duplicate without permission. Thanks! Also, the "gluten-free" recipe tag is meant primarily for cataloging purposes and does not necessarily ensure that the recipe is completely gluten-free. Be careful to read the labels of any pre-packaged products to ensure that they are indeed gluten-free!

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