Description
Delicious stuffed portobello mushrooms filled with quinoa, spinach, and cheese, perfect as an appetizer or light meal.
Ingredients
Scale
- 4 large portobello mushrooms
- 1 cup cooked quinoa
- 1 cup chopped spinach
- 1/2 cup diced tomatoes
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the portobello mushrooms and remove the stems.
- In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- Add chopped spinach and tomatoes, then cook until the spinach wilts.
- In a bowl, combine quinoa, sautéed vegetables, mozzarella, and season with salt and pepper.
- Stuff each mushroom with the mixture and place them on a baking sheet.
- Sprinkle Parmesan cheese on top of each stuffed mushroom.
- Bake for 20-25 minutes until the mushrooms are tender and the cheese is melted.
- Serve warm.
Notes
These mushrooms can be served as an appetizer or part of a main meal. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg