Irresistible Stuffed Portobello Mushrooms You Must Try Today
Savor Irresistible Stuffed Portobello Mushrooms with bold flavors and textures Try this delicious dish today for a gourmet experience 152 chars
- Author: hbibamine1980
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: baking
- Cuisine: American
- Diet: vegetarian
4 large portobello mushrooms
1 cup cooked quinoa
1 cup spinach, chopped
1/2 cup feta cheese, crumbled
2 cloves garlic, minced
1/4 cup sun-dried tomatoes, diced
2 tablespoons olive oil
Salt and pepper, to taste
Preheat your oven to 375°F (190°C). Gently remove the stems from the portobello mushrooms and scrape out the gills using a spoon. Brush the tops and insides with olive oil and season with salt and pepper.
In a pan over medium heat, add a tablespoon of olive oil. Sauté minced garlic until fragrant (about 1 minute). Add the chopped spinach and sun-dried tomatoes, cooking until the spinach wilts.
Stir in the cooked quinoa and feta cheese, mixing everything together. Season with salt and pepper to taste.
Generously fill each portobello with the quinoa-spinach mixture, pressing down slightly to pack it in.
Place the stuffed mushrooms on a baking sheet and bake for 25-30 minutes, until the mushrooms are tender and the filling is heated through.
Let the mushrooms cool for a few minutes before serving. You can drizzle a little balsamic glaze for added flavor if desired.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 200 calories
- Sugar: 2 grams
- Fat: 8 grams
- Saturated Fat: 8 grams
- Carbohydrates: 25 grams
- Fiber: 5 grams
- Protein: 10 grams
