Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms are a hearty and flavorful dish, perfect for a high-protein lunch. Loaded with nutritious ingredients, they are both satisfying and delicious, making them a great choice for a healthy meal.

Ingredients

• Portobello mushrooms - 2 large
• Cooked quinoa - 1 cup
• Cooked chicken breast, shredded - 150 grams
• Spinach, chopped - 1 cup
• Feta cheese, crumbled - 50 grams
• Garlic, minced - 2 cloves
• Olive oil - 1 tablespoon
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Paprika - 1/2 teaspoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Clean the Portobello mushrooms and remove the stems, setting them aside.
3. In a skillet over medium heat, add the olive oil and sauté the minced garlic for 1 minute until fragrant.
4. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
5. In a mixing bowl, combine the cooked quinoa, shredded chicken, sautéed spinach, crumbled feta cheese, lemon juice, salt, black pepper, and paprika. Mix well.
6. Stuff each Portobello mushroom cap with the quinoa mixture, pressing down slightly to pack it in.
7. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
8. Bake in the preheated oven for 15-20 minutes, until the mushrooms are tender and the filling is heated through.
9. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 13 g
• Water: 0.3 L

Health Benefits

• High in protein, supporting muscle health and recovery.
• Rich in vitamins and minerals from spinach and mushrooms, promoting overall health.

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