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Hannah

Stuffed Portobello Mushrooms: A Delicious Recipe to Try!

A delicious recipe for stuffed portobello mushrooms filled with quinoa, spinach, and feta cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Bake in the preheated oven for 25-30 minutes, or until the mushrooms are tender and the tops are slightly golden.
  5. Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.

Nutrition

Serving: 1mushroomCalories: 220kcalCarbohydrates: 15gProtein: 9gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 8gCholesterol: 20mgSodium: 500mgFiber: 3gSugar: 3g

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.

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