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:
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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.
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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.
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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.
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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.
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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.
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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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