Stuffed Portobello Mushrooms
A delicious and healthy vegetarian dish that is perfect for a light lunch or dinner. These stuffed portobello mushrooms are filled with a flavorful mixture of quinoa, vegetables, and cheese, making it a satisfying and nutritious meal.
Equipment
- Baking sheet
- Small pot
- Skillet
- Mixing bowl
- Spoon
Ingredients
- 4 large portobello mushrooms
- 1 cup cooked quinoa
- 1/2 cup diced bell peppers
- 1/2 cup diced zucchini
- 1/2 cup diced onion
- 1 garlic clove - minced
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Remove the stems from the mushrooms and scoop out the gills using a spoon.
- Place the mushrooms on a baking sheet, gill side up.
- In a small pot, cook 1 cup of quinoa according to package instructions.
- In a skillet, heat olive oil over medium heat and sauté the diced bell peppers, zucchini, and onion for 3-4 minutes.
- Add minced garlic to the skillet and cook for an additional 1-2 minutes.
- In a mixing bowl, combine the cooked quinoa and sautéed vegetables. Season with salt and pepper to taste.
- Sprinkle the shredded mozzarella cheese on top of each mushroom, followed by the quinoa and vegetable mixture.
- Top with grated parmesan cheese.
- Bake the stuffed mushrooms for 20-25 minutes, or until the cheese is melted and the mushrooms are tender.
- Serve hot and enjoy!
Notes
You can add your choice of protein (such as cooked chicken or beans) to make this dish more filling.
Experiment with different types of cheese for a twist on the flavor.
Nutrition
Calories: 215kcal
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