Description
Deliciously stuffed portobello mushrooms with quinoa, spinach, and feta, perfect for dinner or as an appetizer.
Ingredients
Scale
- 4 large portobello mushrooms
- 1 cup cooked quinoa
- 1 cup spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the portobello mushrooms with a damp cloth and gently remove the stems.
- Sauté the minced garlic in a skillet with olive oil over medium heat.
- Cook the chopped spinach in the skillet until wilted.
- Mix the cooked quinoa, sautéed spinach, crumbled feta, chopped sun-dried tomatoes, salt, and pepper in a bowl.
- Stuff each mushroom cap with the quinoa mixture.
- Bake the stuffed mushrooms on a baking sheet for 25-30 minutes until tender.
- Garnish with fresh parsley before serving.
Notes
Leftover stuffed mushrooms can last up to 3 days in the fridge. For a vegan option, substitute feta with a dairy-free cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg