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STUFFED MUSHROOMS WITH QUINOA AND SPINACH

STUFFED MUSHROOMS WITH QUINOA AND SPINACH

STUFFED MUSHROOMS WITH QUINOA AND SPINACH

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Stuffed Mushrooms with Quinoa and Spinach is a delicious and nutritious recipe that combines earthy mushrooms with a flavorful filling of quinoa and spinach. It’s a perfect choice for Indian weight loss plans as it is low in calories, high in fiber, and packed with essential nutrients. These stuffed mushrooms make for an appetizing and satisfying meal or a delightful appetizer for gatherings. The combination of flavors and textures in this dish will leave you craving for more.

INGREDIENTS

  • 8 large mushrooms
  • 1/2 cup quinoa
  • 1 cup water
  • 1 tablespoon oil
  • 1 small onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 cup spinach, chopped
  • 1/4 cup grated Parmesan cheese (optional)
  • Salt and pepper to taste
  • Fresh parsley or cilantro, chopped (for garnish)

INSTRUCTIONS

  1. Preheat the oven to 375°F (190°C).
  2. Remove the stems from the mushrooms and set them aside. Place the mushroom caps on a baking sheet lined with parchment paper.
  3. In a saucepan, combine quinoa and water. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed. Remove from heat and set aside.
  4. Chop the mushroom stems into small pieces.
  5. In a separate pan, heat oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become soft and fragrant.
  6. Add the chopped mushroom stems and cook for a few minutes until they are tender.
  7. Add the chopped spinach to the pan and cook until wilted.
  8. Remove the pan from heat and stir in the cooked quinoa. Season with salt and pepper to taste. If desired, mix in the grated Parmesan cheese for added flavor.
  9. Spoon the quinoa and spinach mixture into the mushroom caps, filling them generously.
  10. Bake in the preheated oven for about 15-20 minutes or until the mushrooms are cooked through and tender.
  11. Garnish with freshly chopped parsley or cilantro before serving.

TIPS

  1. Choose large mushrooms that are firm and fresh for easy stuffing.
  2. You can add other vegetables or herbs of your choice to the stuffing mixture for additional flavors and nutritional variety.
  3. Feel free to experiment with different types of cheese for added richness, or skip the cheese for a vegan version.
  4. Serve the stuffed mushrooms as a main dish alongside a fresh salad or as a side dish with a protein of your choice.
  5. Leftover stuffed mushrooms can be refrigerated and enjoyed the next day.

NUTRITION VALUE

  • Calories: Approximately 100-120 calories per stuffed mushroom (may vary based on mushroom size and ingredients used)
  • Protein: Around 5-7 grams
  • Fiber: About 3-4 grams
  • Healthy fats: From quinoa and oil
  • Vitamins and minerals: Abundant in mushrooms, spinach, and quinoa

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