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–+ servings
Nicole Grace

Stuffed Portobello Mushrooms: Discover a Tasty Recipe!

A delicious and healthy recipe for stuffed portobello mushrooms filled with quinoa, spinach, and cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Italian
Calories: 320
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 cup mozzarella cheese shredded
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon olive oil
  • Salt and pepper to taste
  • Fresh basil leaves for garnish optional

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the cooked quinoa, chopped spinach, cherry tomatoes, mozzarella cheese, Parmesan cheese, minced garlic, oregano, olive oil, salt, and pepper. Mix well until all ingredients are evenly combined.
  3. Place the portobello mushrooms, gill side up, on a baking sheet lined with parchment paper.
  4. Generously spoon the quinoa mixture into each portobello mushroom cap, pressing down slightly to pack the filling.
  5. Bake in the preheated oven for 25-30 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
  6. Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves if desired before serving.

Nutrition

Serving: 1mushroomCalories: 320kcalCarbohydrates: 18gProtein: 18gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 10gCholesterol: 30mgSodium: 400mgFiber: 4gSugar: 3g

Notes

  • For a meatier option, add cooked ground turkey or sausage to the filling mixture.
  • Try using different cheeses, such as feta or goat cheese, for a unique flavor twist.

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