Ingredients
Scale
- 4 large portobello mushrooms
- 1 cup diced seasonal vegetables (like zucchini, bell peppers, and spinach)
- 1 cup cooked quinoa or rice
- 1 cup shredded cheese (mozzarella or cheddar)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh herbs for garnish (parsley or thyme)
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the portobello mushrooms and carefully remove the stems.
- In a skillet, heat the olive oil over medium heat.
- Add the diced seasonal vegetables to the skillet and sauté until tender, about 5-7 minutes.
- Stir in the cooked quinoa or rice, garlic powder, salt, and pepper. Mix everything well.
- Individually stuff each mushroom cap with the vegetable and quinoa mixture.
- Top each stuffed mushroom with a generous handful of shredded cheese.
- Arrange the stuffed mushrooms on a baking sheet and bake for 20-25 minutes or until tender and cheese has melted and become bubbly.
- Garnish with fresh herbs before serving.
Notes
Season generously with salt and use fresh herbs for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg