Stuffed Portobello Mushrooms
Delicious stuffed portobello mushrooms filled with quinoa, vegetables, and cheesy goodness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 4 large portobello mushrooms
- 1 cup cooked quinoa or rice
- 1/2 cup chopped spinach
- 1/2 cup diced bell pepper
- 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (like parsley or basil) for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Clean your portobello mushrooms and remove the stems.
- Sauté the minced garlic, diced bell pepper, and chopped spinach in olive oil over medium heat.
- Mix the cooked quinoa or rice with the sautéed veggies and fold in the grated cheese.
- Stuff the mixture into the portobello caps, packing them generously.
- Bake the stuffed mushrooms for about 20-25 minutes until tender and slightly crisp on top.
- Garnish with fresh herbs and serve.
Notes
These mushrooms can be served as an appetizer, a main dish, or a side. Pair with a fresh salad or roasted vegetables for a complete meal.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg