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.
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
- Preheat the oven to 375°F (190°C).
- Remove the stems from the portobello mushrooms and scrape out the gills using a spoon.
- Rinse the quinoa under cold water and drain.
- In a medium saucepan, sauté the onion and garlic in olive oil until softened.
- 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.
- Stir in the diced red bell pepper and chopped parsley.
- Spoon the quinoa mixture into the prepared portobello mushrooms and place them on a baking sheet.
- Bake for 20-25 minutes, or until the mushrooms are tender.
- 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