Description
A delicious recipe for stuffed portobello mushrooms filled with quinoa, spinach, and feta cheese.
Ingredients
Scale
- 8 large portobello mushrooms, stems removed and cleaned
- 1 cup cooked quinoa
- 1 cup spinach, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, finely chopped
- 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 parsley, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the cooked quinoa, chopped spinach, cherry tomatoes, feta cheese, red onion, garlic, olive oil, oregano, salt, black pepper, and red pepper flakes. Mix well until all ingredients are evenly incorporated.
- Place the cleaned portobello mushrooms on the prepared baking sheet, gill side up. Spoon the quinoa mixture evenly into each mushroom cap, pressing down gently to pack it in.
- Bake in the preheated oven for 25-30 minutes, or until the mushrooms are tender and the tops are slightly golden.
- Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.
Notes
- For a vegan option, substitute feta cheese with a plant-based cheese or omit it entirely.
- Add cooked ground turkey or sausage to the quinoa mixture for a heartier filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 mushroom
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg