Quinoa-Stuffed Portobello Mushrooms

Quinoa-Stuffed Portobello Mushrooms
Recipes

Ingredients:

  • 6 large Portobello mushrooms
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 cup spinach, chopped
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/4 cup feta cheese, crumbled (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste
  • Fresh parsley, chopped for garnish

Instructions:

  1. Prepare the Quinoa:

    • In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
  2. Prepare the Mushrooms:

    • Preheat your oven to 375°F (190°C). Clean the Portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and scrape out the gills with a spoon to create a cavity for the stuffing.
  3. Cook the Vegetables:

    • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3 minutes.
    • Add the diced red bell pepper and zucchini, cooking for another 5 minutes until tender. Stir in the chopped spinach, sun-dried tomatoes, oregano, basil, salt, and pepper. Cook until the spinach is wilted, about 2 minutes.
  4. Combine the Quinoa and Vegetables:

    • Add the cooked quinoa to the skillet with the vegetables, stirring to combine. Remove from heat and stir in the crumbled feta cheese, if using.
  5. Stuff and Bake the Mushrooms:

    • Place the Portobello mushrooms on a baking sheet lined with parchment paper. Spoon the quinoa mixture into each mushroom cap, mounding it slightly.
    • Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the stuffing is heated through.
  6. Serve:

    • Garnish the stuffed mushrooms with fresh parsley before serving. Enjoy these as a light main course or a hearty side dish.

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