Stuffed Portobello Quiche - Gluten Free

Roasted Portobello mushroom caps are exceptional when stuffed with this quiche-like spinach filling. These flavorful beauties will make an impressive presentation for any holiday meal, but especially for Thanksgiving or Christmas! You can serve them as a tasty side dish or as a vegetarian entree. Of course they are also gluten/grain/nut free.

I bought two large mushroom caps, wiped the outside very clean with a damp cloth,  removed the inner stem ( saved it for soup) , scraped the inside a little and placed them into a greased pyrex pan to bake for 15 minutes. I was amazed to see the juices that flowed out of the mushrooms, they were so rich and flavorful. I poured out about 1/2 cup of juice into a container and saved it for soup.

Next I stuffed the caps with the simple quiche filling I prepared using ricotta, frozen spinach,  eggs and shredded cheese. Baked them until the quiche was set, and boy was I very pleased with the results.

Filling of spinach, ricotta, eggs, shredded cheese and spices 

I originally got the Idea from a blog called I follow called,  All Day I Dream About Food.
Carolyn used an artichoke spinach dip from Whole Foods Market to make her quiches ! Her Portobello quiches looked so impressive and delicious that I knew I wanted to make them. Believe it or not, I traveled a 1/2 hour to Whole Foods and they were out of the dip. That was when I knew I would have to improvise and create my own version! I still want to try it with the dip, but I liked my version too.

If you ever have a guest who is vegetarian- ( not vegan) , they would love this!


So there you have it- another easy, but elegant recipe that meets gluten free and vegetarian standards! They can be made a day in advance and simply heated up to serve.

Author: Judee Algazi
Prep: 10 minutes
Cook Time: 15 minutes for roasting the mushroom caps
Cook Time : 20 minutes for quiche filling
Total cook time: 35 minutes
Total Time: 45 minutes

Ingredients: 
2 large portobello mushroom caps
1 cup of ricotta cheese ( I used full fat)
2 eggs, beaten
1 cup shredded cheese of your choice ( swiss? Italian blend? Mexican blend? )
1 cup of frozen spinach ( I didn't even squeeze the moisture out)
Pepper and herbal seasoning to taste

Instructions:
Clean the mushrooms caps with a damp paper towel. Remove the stem ( save for soup).
Scrape the inside of the cap slightly to make more room for the filling. Place the caps face up on a cookie sheet with a rim. Bake at 350 degrees for 15 minutes. ( pour off any juices to save for a a soup if desired)

While the caps are baking, assemble ricotta cheese, 2 beaten eggs, shredded cheese, frozen spinach and seasoning. Mix well with a fork. Fill the caps with the mixture. Return to 350 oven and bake until the  quiche is set and firm, about  20-25 minutes.

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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

Author: Judee Algazi

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