Servings: 2

Weight Watcher Smart Points: 14

Preparation Time: 15 Minutes

Cooking Time: 35 Minutes

Ready In: 50 Minutes


  • Extra virgin olive oil
  • ¼ C feta cheese, crumbled
  • ¼ C fresh parsley, finely chopped
  • '2 small cloves of garlic, minced
  • 2 tsp olive oil
  • 2 large portobello mushrooms, stems and gills removed
  • ½ C dry quinoa
  • 1 roasted red pepper, finely chopped
  • ½ tsp sea salt
  • 1 shallot, minced
  • ¼ C tomato paste
  • ½ C water


  1. In a small pot heat the oil over medium heat
  2. Lightly saute the garlic and shallot for a minute or two before adding the quinoa(after rinsing if not using pre-rinsed quinoa)
  3. Add the tomato paste, roasted red pepper, water and salt
  4. Cover and bring to a boil
  5. Turn down the heat and simmer for 15 minutes.Once cooked, remove from the heat and let sit covered for 5 minutes while preparing the mushrooms.Preheat oven to 375 degrees.Once the stems and gills are removed from the mushrooms drizzle the tops of the mushrooms with olive oil and place top side down on a baking sheet.Add the feta and parsley to the quinoa and stir well
  6. Taste and adjust seasonings as needed, then stuff the mushrooms with the mixture
  7. Place in the hot oven and bake for 20 minutes until the mushrooms are softened
  8. Enjoy!

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