---
title: Smoky Stuffed Mushrooms
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/smoky-stuffed-mushrooms-5a6f47bf30006c7e2e4d0482
servings: 2
prep_time: 10 minutes
cook_time: 20 minutes
time_required: 30 minutes
difficulty: Easy
allergens:
  - Milk
  - Wheat
tags:
  - Spicy
  - Vegetarian
  - Mushroom
  - Quick
  - Comfort Food
rating: 3.5
rating_count: 912
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/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{2%pieces}, keeping greens and whites separate. Split open @chili pepper{1%piece} and remove seeds; finely mince flesh. Wash hands after handling to avoid spreading heat.

Melt 1 tbsp @butter{2%tbsp} in a #small pot{} over medium-high heat. Add scallion whites, half the @fry seasoning{1%pkg}, half the @smoked paprika{1%tsp}, and 1 tsp chili. Cook, stirring, until fragrant ~{30%seconds}. Stir in @quinoa{½%cup}, 1 cup @water{1%cup}, and a large pinch of @salt{1%tsp} into pot. Cover 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{2%pieces} with a spoon and trim away any large pieces of stem.

Brush portobellos with 2 tbsp @olive oil{2%tbsp}. Season with salt and @black pepper{1%tsp}, 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%minutes}. Once done, preheat broiler to high.

While portobellos roast, melt 1 tbsp butter in a #small pan{} over medium heat. Add @panko breadcrumbs{¼%cup} and toast, stirring frequently, until golden brown ~{4%minutes}. Season with salt and pepper. Transfer to a #small bowl{}, then stir in @mozzarella cheese{¼%cup} and set aside. Core and dice @tomato{1%piece}. 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.