Quinoa Stuffed Portobello Mushrooms

Delight in a flavorful and satisfying dish that's both healthy and easy to prepare.

Quinoa Stuffed Portobello Mushrooms – A Hearty Vegetarian Entrée

This Quinoa Stuffed Portobello Mushrooms recipe brings together the meaty texture of portobello mushrooms and the wholesome goodness of quinoa and vegetables. It's a perfect option for a vegetarian main course or a delightful side dish.

Portobello mushrooms are not only delicious but also rich in nutrients like B vitamins, selenium, and potassium. When baked, they become tender and juicy, providing an excellent 'bowl' for the flavorful quinoa stuffing. The stuffing includes sautéed onions, bell peppers, spinach, and garlic, all mixed with cooked quinoa for a protein-packed filling.

Topped with a sprinkle of cheese (use dairy-free cheese for a vegan option) and baked to perfection, these stuffed mushrooms are both satisfying and visually appealing. They make an impressive dish for dinner parties or a comforting meal for any night of the week.

Let's prepare these delightful stuffed portobello mushrooms.

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Ingredients

• 4 large portobello mushrooms
• 1 cup cooked quinoa
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 cup shredded mozzarella or cheddar cheese (optional)
• Salt and pepper to taste
• Fresh parsley or basil for garnish

Instructions

Step 1 - Preheat Oven and Prepare Mushrooms: Preheat your oven to 375°F (190°C). Remove stems from the portobello mushrooms and gently scrape out the gills with a spoon to create space for the filling. Wipe the mushrooms clean with a damp cloth. Brush both sides with a bit of olive oil and place them on a baking sheet.

Step 2 - Sauté Vegetables: In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté diced onion and red bell pepper until softened, about 5 minutes. Add minced garlic and cook for another minute.

Step 3 - Add Spinach and Quinoa: Stir in chopped spinach and cook until wilted. Add the cooked quinoa to the skillet, mixing thoroughly. Season the mixture with salt and pepper to taste.

Step 4 - Stuff the Mushrooms: Spoon the quinoa and vegetable mixture evenly into each prepared portobello mushroom cap.

Step 5 - Add Cheese (Optional) and Bake: Sprinkle shredded cheese over the top of each stuffed mushroom if desired. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden.

Step 6 - Garnish and Serve: Remove from the oven and garnish with fresh parsley or basil. Serve hot and enjoy your hearty Quinoa Stuffed Portobello Mushrooms!