Stuffed Portobello

Stuffed Portobello mushrooms are a hearty and flavorful vegetarian dish, perfect for a satisfying lunch. These meaty caps are filled with a delicious mixture of quinoa, spinach, and cheese, creating a delightful balance of textures and flavors.

Ingredients

• Portobello mushrooms - 2 large
• Cooked quinoa - 1 cup
• Fresh spinach - 100 grams
• Feta cheese - 100 grams, crumbled
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Red onion - 1 small, finely chopped
• Cherry tomatoes - 100 grams, halved
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese - 30 grams, grated (for topping)

Steps

1. Preheat the oven to 190°C (375°F).
2. Clean the Portobello mushrooms and remove the stems. Brush both sides with 1 tablespoon of olive oil and place them gill-side up on a baking tray.
3. In a skillet, heat the remaining olive oil over medium heat. Add the chopped red onion and minced garlic, sautéing until the onion is translucent.
4. Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat.
5. In a mixing bowl, combine the cooked quinoa, sautéed spinach mixture, crumbled feta cheese, halved cherry tomatoes, dried oregano, salt, and black pepper. Mix well.
6. Stuff each Portobello mushroom cap with the quinoa mixture, pressing down gently to pack it in.
7. Sprinkle the grated Parmesan cheese evenly over the stuffed mushrooms.
8. Bake in the preheated oven for about 20 minutes, or until the mushrooms are tender and the cheese is golden.
9. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 400
• Protein: 18 g
• Carbs: 40 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 22 g
• Saturated Fat: 8 g
• Unsaturated Fat: 14 g
• Water: 0.25 L

Health Benefits

• Rich in antioxidants from the spinach and tomatoes, which may help reduce inflammation.
• High in protein and fiber from quinoa and mushrooms, promoting satiety and digestive health.

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