Caprese Quinoa Grilled Stuffed Mushrooms with Balsamic Glaze


Recipe: Caprese Quinoa Grilled Stuffed Mushrooms with Balsamic Glaze

Summary: My mushrooms were really small. Like teeny, tiny little guys. Almost too small to stuff, but they were all my grocery store had. If you guys are making these as appetizers try to find medium size ones and if you’re making them as a side just use the big portabellas. They take you just a little less time to stuff. This is my very first stuffed mushroom and I am now hooked. Watch out mushrooms, I am coming for you!


  • 12 baby portobello mushrooms or 2 portobello mushrooms, stems removed
  • 1/2 cup cooked quinoa
  • 1/2 cup grape tomatoes, diced
  • 1//3 cup fresh mozzarella cheese, diced
  • 8-10 fresh basil leaves, sliced or chopped
  • 3 tablespoon good + fruity extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Balsamic Glaze
  • 1/2 cup balsamic vinegar
  • 1 teaspoon brown sugar (optional)

For instructions please visit:


Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 12

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