Ingredients of Stuffed Portobello Mushrooms:
4 large Portobello mushrooms
1 cup cooked quinoa
1/2 cup diced bell peppers (red, yellow, or orange for color)
1/2 cup diced onion
1/2 cup chopped spinach
1/2 cup crumbled feta cheese
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
Optional: Fresh herbs like parsley or thyme for garnish
Instructions for making Stuffed Portobello Mushrooms:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Clean the Portobello mushrooms and remove the stems. Place them on the prepared baking sheet, gill side up.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and bell peppers. Sauté until they are softened, about 5-7 minutes.
Add the minced garlic to the skillet and sauté for another minute until fragrant.
Stir in the chopped spinach and cook until wilted. Season with salt and pepper to taste.
In a bowl, combine the cooked quinoa and sautéed vegetable mixture. Mix well.
Fill each Portobello mushroom cap with the quinoa and vegetable mixture, pressing it down gently.
Crumble feta cheese on top of each stuffed mushroom.
Drizzle the remaining olive oil over the stuffed mushrooms.
Bake in the preheated oven for about 20-25 minutes or until the mushrooms are tender and the filling is heated through.
Remove from the oven and garnish with fresh herbs if desired.
Serve the Stuffed Portobello Mushrooms hot as a delicious appetizer or a light main course.
Enjoy these savory and flavorful Stuffed Portobello Mushrooms as a tasty and satisfying dish!
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