Pulled Pork and Mushroom Quinoa Casserole
A cheesy pulled pork and mushroom quinoa casserole recipe that the whole family will love! A fantastic use for leftover pulled pork!
Raise your hand if you pretty much always have tons of leftovers whenever you make pulled pork. Yes yes? Crickets? Loud cheers?
I know I sure do. This recipe for crockpot chocolate stout pulled pork is still my go-to favorite. But it does make quite a bit. I enjoy plenty stuffed in tacos until my little heart is completely content every single time I make it.
But one can only eat tacos for so many days straight. (<— I know, I can’t believe I just said that since I have a very deep love for tacos.)
But you catch my drift – we need to switch it up sometimes! Especially when there are only two of you living in your house and you don’t want to freeze the extras because it is just so darn tasty and needs to go in your belly straight away.
Which is how this pulled pork and mushroom quinoa casserole was born. To give myself (and you!) another fun option to put that pork to good use!
Now, this dish is sort of a spin on my eggplant rollatini quinoa casserole. The basics are the same for both … we have some quinoa, plenty of veggies, and a nice amount of cheese. Anddddd that’s pretty much where the similarities end.
For today’s version, the highlight is what else, but that awesome, fantastic pulled pork. The combo of the pork along with the onion, mushrooms and spinach is just so so flavorful on its own.
And then combined with good-for-you quinoa and plenty of cheese??
Happiness my friends. Total and complete happiness.
Side note: We’ll be back to normal posting days next week! I don’t know what my deal was after this latest trip … so out of sorts!!
Maybe it was all the gators … we were in Florida and did one of those airboat rides and saw lots of gators (or was it crocs?). I don’t know, clearly I wasn’t paying attention. I was way too freaked out about getting eaten. Eeek!!
Additional Quinoa Recipes You Might Enjoy!
- Stuffed Pepper Quinoa Skillet
- BBQ Quinoa Stuffed Zucchini
- Quinoa Stuffed Portabella Mushrooms
- Cajun Quinoa with Sausage and Kale
- Pineapple Cashew Quinoa Fried Rice
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 1 cup uncooked tri-colored quinoa, rinsed
- 2 cups low-sodium vegetable or chicken broth
- 1 ½ tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (8 ounce) package baby bella mushrooms, sliced
- 2 cups pulled pork*
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 2 cups freshly shredded gouda cheese, divided
- salt and pepper, to taste
- ¼ cup freshly shredded parmesan cheese
- chopped fresh parsley, for garnish
- Preheat the oven to 350ºF. Lightly spray a baking dish (I use a deeper-style 9x9 inch dish but another casserole dish will also work) and set aside.
- Add the quinoa and broth to a medium saucepan. Bring the mixture to a boil. Give it a stir, cover, then reduce the heat to medium-low / low and let simmer for about 15 minutes, until the liquid is absorbed. Turn off the heat and let the pan sit covered for 5 minutes, then fluff the quinoa with a fork. Transfer the quinoa to a large bowl.
- Meanwhile, set a medium skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant. Add in the mushrooms and cook for about 5 to 7 minutes, until the liquid released from the mushrooms has almost all evaporated. Remove from the heat and transfer the mixture to the bowl with the quinoa.
- Add in the pork, spinach and ½ cup of the gouda. Mix until well combined, then taste and season with salt and pepper to your liking. Transfer to the prepared baking dish. Sprinkle the top with the remaining gouda and the parmesan.
- Cover with aluminum foil and bake for 10 minutes. Remove the foil, turn on the broiler and bake for 5 to 7 minutes, until the cheese is golden and bubbly on top. Garnish with fresh parsley before serving.
*This crockpot chocolate stout pulled pork is my all-time favorite recipe. I always use this when I make the casserole. But you can absolutely use whatever pulled pork you like! Depending on how flavorful your pork is on its own, you may or may not need to add salt / pepper to the casserole (with the chocolate stout pork I find that I don’t need to add any). It will just depend! I would also encourage you to use a pork recipe that is nice and moist - it helps keep the casserole from drying out! Additionally, the stout pulled pork is not gluten-free, so if needed for your diet, use a different pork recipe!
You can also certainly switch up the cheese here – I think fontina or mozzarella would be great as well!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 382 Total Fat: 19g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 73mg Sodium: 1097mg Carbohydrates: 30g Fiber: 4g Sugar: 16g Protein: 25g