I’ve been working to add more vegetable- & grain-based meals to our weekly home menu rotation so have had an opportunity to put together some new recipes. Tonight it’s some yummy stuffed portobellos. I’m a huge fan of mushrooms so this one was a big hit for me. I served it with a simple side salad to add a little crunch to the meal. You can make it vegan by leaving out the feta and adding a few pine nuts on top for some extra flavor and texture.
Quinoa-Spinach Stuffed Portobellos (Serves 2)
- 1/2 cup dried quinoa
- 1 cup water
- 4 medium portobello caps, stems and dark gills removed
- 1 tablespoon olive oil
- 1 shallot, chopped
- 3 cloves garlic, chopped
- 1 cup chopped white or crimini mushrooms
- 1/2 cup chopped grape tomatoes
- 4 cups chopped baby spinach
- 2 ounces crumbled feta
- 1/4 cup panko bread crumbs
- Salt & pepper to taste
Preheat oven to 375 degrees F. Add the dried quinoa and water to a small saucepan and bring to a boil. Reduce to a simmer and cook until quinoa is tender and water is nearly absorbed, about 15 minutes.
Place the portobellos on a tray and sprinkle with salt & pepper. Roast in the oven until soft, about 15-20 minutes.
Heat the olive oil in a large non-stick skillet over medium heat and sauté the shallot and garlic until soft and starting to brown. Add the chopped mushrooms and cook until liquid releases, about 3-5 minutes. Add the chopped tomatoes and spinach with a sprinkle of salt. Sauté until the liquid reduces and add the cooked quinoa. Remove from heat and stir in crumbled feta, reserving half to sprinkle on top.
Spoon filling into mushroom caps and top with reserved feta and panko bread crumbs. You can also drizzle a little olive oil on top for extra flavor. Place under broiler for a couple of minutes to brown the tops.
Per Serving (2 Mushrooms): Calories, 350; Total Fat, 14g (4g Saturated); Total Carbohydrates, 42g; Dietary Fiber, 8g; Protein 15g.