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Mareca

Stuffed Portobello Mushrooms: A Delicious Recipe Guide

A delicious recipe for stuffed portobello mushrooms filled with quinoa, spinach, and cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. 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.
  3. 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.
  4. Bake the stuffed mushrooms in the preheated oven for 25-30 minutes, or until the mushrooms are tender and the tops are golden brown.
  5. Remove from the oven and let cool for a few minutes. Garnish with fresh basil if desired before serving.

Nutrition

Serving: 1stuffed mushroomCalories: 220kcalCarbohydrates: 15gProtein: 10gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 7gCholesterol: 25mgSodium: 400mgFiber: 3gSugar: 3g

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.

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