Portobello stuffed with quinoa and raclette gratin


  • 100g quinoa
  • butter

  • 8 portobello mushrooms
  • 12 slices of IGP raclette
  • 150 g pesto rosso
  • 20 g pine nuts
  • 4 sprigs of parsley


  1. Cook the quinoa for 12 minutes in 1.5 times its volume of water previously brought to the boil. Drain it, add 15g of butter, mix and cover for 5 minutes.

  2. Preheat the oven to 200°/th. 7-8. Peel the mushrooms (optional), remove the stems and chop them. Cut 4 slices of raclette into small cubes. Mix the quinoa with the diced raclette, pesto, pine nuts, washed and chopped parsley. Salt and pepper with a grinder.

  3. Fill the Portobello with this stuffing and cover each mushroom with 1 slice of raclette. Bake on a buttered baking tray until the raclette is well melted and browned. Serve hot.

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