Description
A delicious recipe for stuffed portobello mushrooms filled with quinoa, spinach, and cheese.
Ingredients
Scale
- 8 large portobello mushrooms, stems removed and cleaned
- 1 cup cooked quinoa
- 1 cup fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked quinoa, chopped spinach, cherry tomatoes, feta cheese, Parmesan cheese, minced garlic, olive oil, oregano, salt, black pepper, and red pepper flakes. Mix well until all ingredients are evenly combined.
- Place the cleaned portobello mushrooms on a baking sheet, gill side up. Spoon the quinoa mixture generously into each mushroom cap, pressing down slightly to pack it in.
- Bake the stuffed mushrooms in the preheated oven for 25-30 minutes, or until the mushrooms are tender and the tops are golden brown.
- Remove from the oven and let cool for a few minutes. Garnish with fresh basil if desired before serving.
Notes
- For a meatier option, add cooked ground turkey or sausage to the quinoa mixture.
- Experiment with different cheeses like mozzarella or goat cheese for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg