Hearty Quinoa Stuffed Portobello Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Quinoa Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Hearty Quinoa Stuffed Portobello Mushrooms

Enjoy a vibrant medley of earthy portobello mushrooms filled with a nourishing blend of quinoa, edamame, spinach, and tomato, enhanced by a hint of garlic and fresh herbs. Topped with a perfectly poached egg and a light sprinkle of low-fat mozzarella, this dish brings a satisfying balance of textures and flavors that works beautifully for breakfast, lunch, or dinner.

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NUTRITION

540kcal
Protein
35.4g
Fat
20.8g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (300g total)

3/4 cup Cooked Quinoa (166g)

1/2 cup Shelled Edamame (75g)

1 Large Egg

1/4 cup Low-Fat Mozzarella Cheese (28g)

1 tsp Olive Oil

1 cup Fresh Spinach

1/2 cup Diced Tomato

1 Garlic Clove

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the portobello mushrooms by gently wiping off any dirt. Remove the stems and set the caps aside.

  • 3

    In a small pan, heat the olive oil over medium heat. Add the minced garlic from the clove and sauté until fragrant.

  • 4

    Add the cooked quinoa, shelled edamame, diced tomato, and fresh spinach into the pan. Stir until the spinach wilts slightly. Season with salt and pepper to taste.

  • 5

    Stuff each Portobello mushroom cap generously with the quinoa-edamame mixture and sprinkle the shredded low-fat mozzarella on top.

  • 6

    Place the stuffed mushrooms on a baking tray lined with parchment paper. Bake in the preheated oven for 12-15 minutes, until the mushrooms are tender and the cheese has melted.

  • 7

    In the meantime, cook the egg to your liking (poached is recommended for this dish).

  • 8

    Once the mushrooms are done, top each with the cooked egg. Serve warm and enjoy your hearty, balanced meal.

Hearty Quinoa Stuffed Portobello Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Quinoa Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Hearty Quinoa Stuffed Portobello Mushrooms

Enjoy a vibrant medley of earthy portobello mushrooms filled with a nourishing blend of quinoa, edamame, spinach, and tomato, enhanced by a hint of garlic and fresh herbs. Topped with a perfectly poached egg and a light sprinkle of low-fat mozzarella, this dish brings a satisfying balance of textures and flavors that works beautifully for breakfast, lunch, or dinner.

NUTRITION

540kcal
Protein
35.4g
Fat
20.8g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (300g total)

3/4 cup Cooked Quinoa (166g)

1/2 cup Shelled Edamame (75g)

1 Large Egg

1/4 cup Low-Fat Mozzarella Cheese (28g)

1 tsp Olive Oil

1 cup Fresh Spinach

1/2 cup Diced Tomato

1 Garlic Clove

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the portobello mushrooms by gently wiping off any dirt. Remove the stems and set the caps aside.

  • 3

    In a small pan, heat the olive oil over medium heat. Add the minced garlic from the clove and sauté until fragrant.

  • 4

    Add the cooked quinoa, shelled edamame, diced tomato, and fresh spinach into the pan. Stir until the spinach wilts slightly. Season with salt and pepper to taste.

  • 5

    Stuff each Portobello mushroom cap generously with the quinoa-edamame mixture and sprinkle the shredded low-fat mozzarella on top.

  • 6

    Place the stuffed mushrooms on a baking tray lined with parchment paper. Bake in the preheated oven for 12-15 minutes, until the mushrooms are tender and the cheese has melted.

  • 7

    In the meantime, cook the egg to your liking (poached is recommended for this dish).

  • 8

    Once the mushrooms are done, top each with the cooked egg. Serve warm and enjoy your hearty, balanced meal.