Funghi Ripieni

Funghi Ripieni is a delightful Italian appetizer featuring large portobello mushrooms stuffed with a savory blend of quinoa, sun-dried tomatoes, and fresh herbs. This vegan dish is not only flavorful but also packed with nutrients, making it a perfect start to any meal.

Ingredients

• 2 large portobello mushrooms
• 100 grams cooked quinoa
• 50 grams sun-dried tomatoes, chopped
• 30 grams walnuts, finely chopped
• 2 tablespoons nutritional yeast
• 1 clove garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 190°C (375°F).
2. Clean the portobello mushrooms with a damp cloth and remove the stems.
3. In a bowl, combine cooked quinoa, chopped sun-dried tomatoes, finely chopped walnuts, nutritional yeast, minced garlic, chopped parsley, olive oil, salt, and black pepper. Mix well until all ingredients are incorporated.
4. Stuff each portobello mushroom cap with the quinoa mixture, pressing down gently to pack it in.
5. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake in the preheated oven for 20 minutes, until the mushrooms are tender and the stuffing is heated through.
7. Remove from the oven and let cool for a minute before serving.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• High in antioxidants from mushrooms and sun-dried tomatoes, supporting overall wellness.

Tags