Description
Cozy autumn-inspired stuffed portobello mushrooms filled with a hearty blend of quinoa, spinach, and cheese, perfect as a main dish or side.
Ingredients
Scale
- 4 large Portobello mushrooms
- 1 cup quinoa or rice
- 2 cups fresh spinach
- 1/2 cup feta or goat cheese
- 1/2 cup walnuts, chopped
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Olive oil for sautéing
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the portobello mushrooms and remove the stems, then scoop out a bit of the insides.
- Cook quinoa or rice according to package instructions.
- In a skillet, heat olive oil over medium heat, add onion and garlic, sauté until fragrant and golden, then add spinach until wilted.
- Combine cooked grain, sautéed veggies, chopped nuts, cheese, and seasonings in a bowl.
- Scoop the filling into the mushroom caps tightly.
- Place on a baking sheet and bake for 25-30 minutes until tender and golden.
Notes
Use fresh ingredients for the best flavor. Customize with your favorite nuts or grains. Leftovers can be stored in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 mushroom
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg