Description
Delicious and hearty quinoa stuffed portobello mushrooms, perfect for a satisfying meal.
Ingredients
Scale
- 4 large portobello mushrooms, stems removed
- 1 cup quinoa, rinsed and drained
- 2 cups vegetable broth (or water)
- 1 cup fresh spinach, chopped
- 1 medium bell pepper, diced (any color)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil (for drizzling)
- Optional: grated cheese (like mozzarella or parmesan) for topping (Use as desired.)
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- In a skillet, heat a little olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant, about 2-3 minutes. Add in the bell pepper and cook for an additional 3-4 minutes. Stir in the spinach until it wilts; season with salt, pepper, and oregano.
- Once the quinoa is ready, fluff it with a fork and then add the vegetable mixture. Stir until well combined; adjust seasoning if needed.
- Place the portobello mushrooms on a baking sheet, gill side up. Generously spoon the quinoa filling into each mushroom cap.
- Drizzle olive oil over the stuffed mushrooms and bake for 20-25 minutes until the mushrooms are tender.
- If desired, sprinkle cheese on top a few minutes before removing from the oven.
- Enjoy your Quinoa & Veggie Stuffed Portobello Mushrooms hot!
Notes
- These stuffed mushrooms make a great vegetarian main dish.
- Feel free to customize the vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg