Description
A delightful blend of savory quinoa, fresh spinach, and aromatic garlic, all nestled within meaty portobello mushrooms, making for a satisfying and nutritious dish.
Ingredients
Scale
- 4 large portobello mushrooms
- 1 cup cooked quinoa
- 1 cup spinach, chopped
- 1/2 cup cherry tomatoes, diced
- 1/2 cup feta cheese, crumbled
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Clean the portobello mushrooms gently and remove the stems, creating a cavity for stuffing.
- In a mixing bowl, combine the cooked quinoa, chopped spinach, diced cherry tomatoes, crumbled feta cheese, minced garlic, olive oil, Italian seasoning, salt, and pepper. Stir until well incorporated.
- Stuff each portobello mushroom cap with the quinoa mixture, packing it gently to hold in place.
- Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake for 20-25 minutes or until tender.
Notes
Choose firm, plump mushrooms for best flavor. These are gluten-free and can be customized with various ingredients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 30mg