TeeChia Stuffed Portobello Mushrooms

  • Category: Entrees & sides

  • Difficulty: Moderate

  • Servings: 6 stuffed portobellos

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Every Thanksgiving I like to make a special vegetarian dish that replaces turkey for those of us in my family who don’t eat meat. This year, with TeeChia to inspire me, I decided to take a favorite dish of ours, my marinated Portobello mushrooms, and embellish them with a stuffing featuring TeeChia. The fruity flavors in TeeChia with cranberries and apples contrasted with the savory notes of the mushrooms and their marinade makes this dish a really festive meal or side that is both unique and delicious.



  • ½ cup olive oil
  • ½ cup Tamari or low sodium soy sauce
  • 3 tbsp balsamic vinegar
  • 2 tbsp whole grain mustard
  • 3-4 cloves of garlic, grated
  • ½ tsp Spike seasoning
  • ¼ tsp cayenne, optional
  • 6 large portobello mushroom caps


  • 1 cup shaved parmesan

TeeChia Cranberry Apple Super Seed Cereal

TeeChia is a delicious, nutrient-dense cereal made with six organic super seeds – chia, flax, quinoa, amaranth, ramón and pumpkin – blended with gluten-free rolled oats and sweetened purely with fruits. With a full spectrum of antioxidants, plant-based phytonutrients, omega-3 fatty acids, soluble & insoluble fiber, vitamins, and minerals, TeeChia makes a quick and easy wholesome meal for busy people on-the-go. You can use TeeChia in many of your favorite recipes to make them more nutritious. It also makes a great smoothie addition!


Prep Time : 45 Minutes , Cook Time : 30 Minutes ,Calories per serving : 640

Prepare the mushrooms:

  1. In a large liquid measuring cup, combine all of the marinade ingredients and whisk to blend. This is not an emulsified marinade so be sure to whisk it before pouring it onto the mushrooms.
  2. Gently rub any dirt off the mushrooms with a damp towel and remove the stems.
  3. Place mushrooms into 2 large glass baking dishes.
  4. With a basting brush or your fingers, gently baste the mushrooms with the marinade on both sides, making sure to get in between the gills. Fully coat the mushrooms. Turn all the mushrooms cap-side down and pour any remaining marinade over the gills.
  5. Bake the mushrooms for 20-25 minutes.
  6. Remove from the oven and let sit until the stuffing is ready.

Cook the Quinoa:

  1. Preheat oven to 350°F.
  2. Pour quinoa into a fine mesh colander and rinse under running water for at least 30 seconds. Drain well.
  3. Cook the quinoa by combining 1 cup organic quinoa and 2 cups mushroom or vegetable stock (or water) in a saucepan. If using water, season with a pinch of salt.
  4. Bring quinoa to a boil then reduce to a slow simmer and cook for 10-25 minutes, or until all of the water has been absorbed. Avoid overcooking to retain a bit of texture.
  5. Turn the heat off, cover the saucepan, and let the quinoa steam for 5-10 minutes longer. You’ll notice the grains bursting open to reveal little curlicues! Fluff up the quinoa with a fork.

Prepare the Stuffing:

  1. Mix the TeeChia with the red wine and allow it to soak for a few minutes.
  2. Pour boiling water over the cranberries just until it covers them in a bowl or measuring cup and let them sit for a few minutes.
  3. Saute the diced apples in a flat frying pan at a low temperature, stirring occasionally until soft.
  4. Add the apples and cranberries (including the water they were soaked in) to the TeeChia mixture.
  5. Mix with a large spoon until all the ingredients are thoroughly blended together.
  6. With a large spoon, scoop a big dollop of stuffing into the center of each mushroom. Spread it around and pat it into a nice mound that completely fills the interior of each mushroom.
  7. Bake the stuffed mushrooms again for 10 minutes.
  8. Add the shaved parmesan cheese to the tops of each mushroom and return to the oven for another 5 minutes until the cheese is melted.
  9. Serve the mushrooms on a platter. They are very filling so you won’t need much else to go with them besides salad and maybe a vegetable. Enjoy!