Stuffed Portobello Mushrooms with Quinoa
These stuffed Portobello mushrooms are a delightful and hearty dish filled with nutritious quinoa, fresh vegetables, and aromatic herbs. Perfect as a main course or a side, they offer a satisfying blend of flavors and textures, making them a favorite among vegetarians and meat-eaters alike.
Cuisine: American
Cooking time: 30 minutes
Serves: 4
Ingredients
- 4 large Portobello mushrooms
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup spinach, chopped
- 1 cup feta cheese, crumbled
- 1 tablespoon olive oil
- 2 cloves garlic, minced
Instructions
- 1. Preheat your oven to 375°F (190°C) and prepare a baking dish by lightly greasing it with olive oil.
- 2. Rinse the quinoa under cold water and then cook it in vegetable broth according to package instructions, usually about 15 minutes.
- 3. While the quinoa is cooking, remove the stems from the Portobello mushrooms and gently scrape out the gills with a spoon.
- 4. In a skillet, heat the olive oil over medium heat. Sauté the minced garlic until fragrant, then add the chopped spinach and cook until wilted.
- 5. Once the quinoa is ready, mix it with the sautéed spinach and garlic, and stir in the crumbled feta cheese. Spoon this mixture into the caps of the Portobello mushrooms, packing it lightly, and place them in the prepared baking dish. Bake for 20 minutes or until the mushrooms are tender.
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