Quinoa Portobello Bowl

I know—it’s like one giant stuffed mushroom, but it’s really more of a bowl. No cheese, no baking that’s why I called it a bowl. This is one of those recipes that can go a million and one ways.

Quinoa Portobello Bowl | Bakers Royale

For this version, I chose portobello mushrooms for structure. The black trumpet mushrooms for a heavy hit of flavor. The red quinoa for body. The black lava salt for earthiness. The amaranth for a hit of color and finally the quail eggs for a “put an egg on it” finish.

Portabellos | Bakers Royale

Hit the jump here to KitchenAid’s blog for the remainder of this post and to see how you can make this recipe your own.

*This is a sponsored post in collaboration with KitchenAid. All opinions are my own.

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  1. Avatar for Naomi RobinsonTori says

    I adore this idea! I love all of the different components you chose and this would ba the perfect meal to serve for an upscale Halloween party!

  2. Avatar for Naomi RobinsonGaby Dalkin says

    absolutely LOVE the idea of using the portobello as a bowl! and the attention to flavors!

  3. Avatar for Naomi RobinsonBrian @ A Thought For Food says

    I’ve been making a ton of veggie bowls lately. Must be something in the air. But for some reason I haven’t gone for the portobellos, which is a shame since I’m a huge mushroom lover.