Description
Savory Stuffed Portobello Mushrooms – A Hearty Vegetarian Delight
Ingredients
- 4 large portobello mushrooms, stems removed
- 1 cup cooked quinoa
- 1 cup spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, finely chopped
- 2 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)
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the portobello mushrooms with a damp cloth and place them on a baking sheet, gill side up.
- In a large bowl, combine the cooked quinoa, chopped spinach, cherry tomatoes, feta cheese, red onion, garlic, olive oil, oregano, salt, black pepper, and red pepper flakes. Mix well until all ingredients are evenly combined.
- Spoon the quinoa mixture generously into each portobello mushroom cap, pressing down slightly to pack it in.
- Bake in the preheated oven for 25-30 minutes, or until the mushrooms are tender and the filling is heated through.
- Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.
Notes
- For added protein, consider mixing in some cooked chickpeas or black beans into the filling.
- Experiment with different cheeses, such as goat cheese or mozzarella, for a unique flavor twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 mushroom
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg