Quinoa Stuffed Portobello Mushrooms
Quinoa Stuffed Portobello Mushrooms offer a flavorful and hearty vegetarian dish that brings together the earthy flavors of Portobello mushrooms with a filling of quinoa and a medley of finely chopped vegetables. The quinoa stuffing is seasoned with aromatic herbs and spices, creating a savory and satisfying combination.
INGREDIENTS
- 4 large Portobello mushrooms, stems removed
- 1 cup quinoa, rinsed and drained
- 2 cups vegetable broth or water
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, finely chopped
- 1 zucchini, finely chopped
- 1 carrot, finely chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup grated mozzarella cheese (optional, for topping)
- Fresh parsley or basil for garnish
INSTRUCTIONS
Preheat the oven to 375°F (190°C).
Clean the Portobello mushrooms and remove the stems. Gently scrape out the gills from the underside using a spoon to create more space for the stuffing. Place the mushrooms on a baking sheet, gill-side up.
In a medium saucepan, combine quinoa and vegetable broth or water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff the quinoa with a fork and set aside.
In a large skillet, heat a bit of olive oil over medium heat. Add chopped onion and sauté until it turns translucent.
Add minced garlic, chopped bell pepper, chopped zucchini, and chopped carrot to the skillet. Sauté for a few minutes until the vegetables start to soften.
Stir in dried thyme, dried oregano, smoked paprika, salt, and pepper. Cook for another few minutes to combine the flavors.
Add the cooked quinoa to the skillet and mix everything together until well combined.
Fill each Portobello mushroom cap with the quinoa and vegetable mixture, pressing it down gently.
If using grated mozzarella cheese, sprinkle it over the stuffed mushrooms.
Bake the stuffed mushrooms in the preheated oven for about 15-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
Garnish with fresh parsley or basil before serving.
TIPS
Feel free to customize the vegetable stuffing based on your preferences or what’s available.
You can use other types of cheese for topping, such as cheddar or feta.
If you want a crispier top, you can broil the stuffed mushrooms for a minute or two after baking.
NUTRITION VALUE
- Calories: Approximately 250-300 kcal
- Protein: About 10-15g
- Carbohydrates: Around 30-35g
- Fat: Approximately 10-15g
