Description
Delicious stuffed portobello mushrooms with seasonal autumn flavors.
Ingredients
Scale
- 4 large portobello mushrooms
- 1 cup cooked quinoa
- 1 cup spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/2 cup walnuts, chopped
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the portobello mushrooms and remove the stems.
- In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- Add spinach and cook until wilted.
- Mix in quinoa, feta, walnuts, thyme, salt, and pepper.
- Stuff the mushroom caps with the quinoa mixture.
- Place stuffed mushrooms on a baking sheet and bake for 25 minutes.
- Remove from oven and let cool for a few minutes before serving.
Notes
- Feel free to substitute feta with vegan cheese for a dairy-free option.
- Add other vegetables like bell peppers or zucchini to the stuffing if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Autumn Harvest Stuffed Portobello Mushrooms, stuffed mushrooms, vegetarian recipes