Quinoa-stuffed Portobello Mushrooms

Quinoa-Stuffed Portobello Mushrooms are a delicious and nutritious dish that combines the earthy flavors of portobello mushrooms with the nutty taste of quinoa. This recipe is perfect for a healthy and satisfying meal.

Quinoa-stuffed Portobello Mushrooms

Ingredients

  • 4 large portobello mushrooms
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley
  • 1/4 cup crumbled feta cheese (optional)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Remove the stems from the portobello mushrooms and scrape out the gills using a spoon.
  3. Rinse the quinoa under cold water and drain.
  4. In a medium saucepan, sauté the onion and garlic in olive oil until softened.
  5. Add the quinoa, vegetable broth, cumin, paprika, salt, and pepper to the saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
  6. Stir in the diced red bell pepper and chopped parsley.
  7. Spoon the quinoa mixture into the prepared portobello mushrooms and place them on a baking sheet.
  8. Bake for 20-25 minutes, or until the mushrooms are tender.
  9. Sprinkle with crumbled feta cheese, if desired, before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
25 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250
Carbohydrates
35g
Protein
12g
Fat
8g

Supplies

Baking sheet Saucepan

Tools

Oven Spoon

Serving suggestions

Serve the Quinoa-Stuffed Portobello Mushrooms with a side salad or roasted vegetables for a complete meal.

Tips & tricks

For a vegan version, omit the feta cheese or substitute with a vegan cheese alternative.

Cost

$12