---
title: Smoky Stuffed Mushrooms
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/smoky-stuffed-mushrooms-5a6f47bf30006c7e2e4d0482
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Wheat
  - Milk
tags:
  - Spicy
rating: 3.5
rating_count: 912
source_chef: Recipe Development Team
nutrition:
  calories: 570
  protein: 18
  fat: 32
  saturated fat: 12
  carbohydrates: 53
  sugar: 9
  fiber: 7
  cholesterol: 45
  sodium: 200
image: "https://images.recipes.furrysalamander.com/Mushroom%20Recipes/Portobello%20Mushrooms/smoky-stuffed-mushrooms.avif"
---

Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Trim, then thinly slice @scallions{4%unit}, keeping greens and whites separate. Split open @chili pepper{1%unit} and remove seeds; finely mince flesh. TIP: Wash your hands after to avoid spreading the heat.

Melt 1 TBSP @butter{4%tbsp} in a #small pot{} over medium-high heat. Add scallion whites, half the @fry seasoning{2%tbsp}(divided), half the @smoked paprika{2%tsp}(divided), and 1 tsp chili (use more or less to taste). Cook, stirring, until fragrant, ~{30%seconds}. Stir @quinoa{1%cup}, @water{1%cup}, and a large pinch of @salt{} into pot. Cover pot and bring to a boil.

Once quinoa is boiling, reduce heat under pot to low and let simmer until quinoa is tender, ~{15%minutes}. Meanwhile, remove gills from underside of @portobello mushrooms{4%unit} with a spoon and trim away any large pieces of stem.

Brush portobellos with 2 TBSP @olive oil{4%tbsp}. Season with @salt{} and @pepper{}, then rub all over with remaining fry seasoning and smoked paprika. Arrange smooth-side up on a #baking sheet{}. Roast in oven until tender, 10-15 minutes. Once done, preheat broiler to high.

While portobellos roast, melt 1 TBSP butter in a #small pan{} over medium heat. Add @panko breadcrumbs{½%cup} and toast, stirring frequently, until golden brown, 3-4 minutes. Season with @salt{} and @pepper{}. Transfer to a #small bowl{}, then stir in @mozzarella cheese{1%cup} and set aside. Core and dice @tomato{2%unit}. Fluff quinoa with a fork once tender, then stir in tomato. Season with salt and pepper.

Flip roasted portobellos so that smooth side faces down, then fill with ⅓ cup quinoa mixture each. Sprinkle panko mixture over stuffed portobellos. Place under broiler and let cheese melt, ~{3%minutes}. Divide remaining quinoa mixture between plates, then top with stuffed portobellos. Garnish with scallion greens.