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Amanda Smith

Stuffed Portobello Mushrooms: A Delicious, Healthy Recipe!

Stuffed Portobello Mushrooms are a delicious and healthy dish filled with quinoa, spinach, and cheese, perfect for a nutritious meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Main Dish
Cuisine: Mediterranean
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 large portobello mushrooms stems removed
  • 1 cup cooked quinoa
  • 1 cup spinach chopped
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup mozzarella cheese shredded
  • 1/4 cup grated Parmesan cheese
  • 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
  • Fresh basil for garnish optional

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Clean the portobello mushrooms with a damp paper towel and place them on a baking sheet, gill side up.
  3. In a large mixing bowl, combine the cooked quinoa, chopped spinach, cherry tomatoes, mozzarella cheese, Parmesan cheese, minced garlic, olive oil, oregano, salt, black pepper, and red pepper flakes. Mix well until all ingredients are evenly combined.
  4. Spoon the quinoa mixture generously into each portobello mushroom cap, pressing down lightly to pack the filling.
  5. Bake in the preheated oven for 25-30 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
  6. Remove from the oven and let cool for a few minutes. Garnish with fresh basil if desired before serving.

Nutrition

Serving: 1mushroomCalories: 220kcalCarbohydrates: 15gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 6gCholesterol: 20mgSodium: 500mgFiber: 3gSugar: 3g

Notes

  • For a meatier option, add cooked ground turkey or sausage to the quinoa mixture.
  • Substitute the quinoa with cooked rice or couscous for a different texture and flavor.

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