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 spinach, chopped
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the chopped spinach and cook until wilted, about 2-3 minutes. Stir in the cooked quinoa, cherry tomatoes, oregano, salt, black pepper, and red pepper flakes. Cook for another 2-3 minutes until everything is heated through.
- Remove the skillet from heat and stir in half of the mozzarella cheese and half of the Parmesan cheese until well combined.
- Place the portobello mushrooms, gill side up, on a baking sheet lined with parchment paper. Spoon the quinoa mixture generously into each mushroom cap.
- Top each stuffed mushroom with the remaining mozzarella and Parmesan cheese.
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is bubbly and golden.
- 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.
- Substitute the mozzarella with feta cheese for a tangy flavor twist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 30mg