Vegetable and Cheese Stuffed Mushrooms with Quinoa and Rice

These Vegetable and Cheese Stuffed Mushrooms are a delightful fusion of flavors, combining quinoa, rice, and fresh vegetables, all encased in tender, juicy mushroom caps. Perfect as a main dish, they offer a satisfying meal that's both nutritious and bursting with taste.

Ingredients

• Large Portobello mushrooms - 4 pieces
• Cooked quinoa - 1/2 cup
• Cooked white rice - 1/2 cup
• Chopped spinach - 1/2 cup
• Diced bell pepper - 1/4 cup
• Chopped onion - 1/4 cup
• Minced garlic - 2 cloves
• Shredded mozzarella cheese - 1/2 cup
• Grated Parmesan cheese - 1/4 cup
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Dried Italian herbs - 1 teaspoon

Steps

1. Preheat the oven to 190°C (375°F).
2. Clean the Portobello mushrooms with a damp cloth and remove the stems, setting them aside.
3. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
4. Add the diced bell pepper and chopped spinach to the skillet. Cook until the spinach wilts, about 2-3 minutes.
5. In a large bowl, combine the cooked quinoa, cooked rice, sautéed vegetables, shredded mozzarella cheese, grated Parmesan cheese, salt, pepper, and Italian herbs. Mix well to combine.
6. Stuff each mushroom cap generously with the filling mixture, pressing down lightly to pack it in.
7. Place the stuffed mushrooms on a baking sheet and drizzle with the remaining olive oil.
8. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
9. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 380
• Protein: 16 g
• Carbs: 45 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 480 mg
• Cholesterol: 25 mg
• Total Fat: 16 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Packed with vitamins and minerals from vegetables.

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