Portobello Mushrooms Stuffed with Quinoa, Tofu, Chickpeas and Roasted Vegetables

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

Portobello Mushrooms Stuffed with Quinoa, Tofu, Chickpeas and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Portobello Mushrooms Stuffed with Quinoa, Tofu, Chickpeas and Roasted Vegetables

Enjoy a hearty, savory dish featuring meaty Portobello mushrooms filled with a vibrant mix of quinoa, extra-firm tofu, and chickpeas alongside roasted red bell pepper, zucchini, cherry tomatoes, and spinach, all accentuated with a hint of garlic and a light drizzle of olive oil.

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NUTRITION

537kcal
Protein
34g
Fat
19.1g
Carbs
67.1g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (240g)

1/2 cup Cooked Quinoa (92g)

150g Extra-Firm Tofu

1/2 cup Chickpeas (82g)

1 medium Red Bell Pepper

1 small Zucchini

1/2 cup Cherry Tomatoes

1/2 tablespoon Olive Oil

2 garlic cloves

1 cup Fresh Spinach

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Clean the Portobello mushrooms and gently remove the stems. Set aside the caps for stuffing.

  • 3

    In a bowl, combine the cooked quinoa, crumbled extra-firm tofu, and chickpeas. Add diced red bell pepper, sliced zucchini, halved cherry tomatoes, and roughly chopped spinach.

  • 4

    Mince the garlic and drizzle in 1/2 tablespoon of olive oil. Toss the vegetable mixture with garlic, olive oil, salt, and pepper to taste.

  • 5

    Spoon the mixture evenly into the Portobello caps, pressing lightly to fill the cavity.

  • 6

    Place the stuffed mushrooms on the prepared baking sheet and roast in the preheated oven for about 20-25 minutes, allowing the flavors to meld and the mushrooms to tenderize.

  • 7

    Remove from the oven and let cool slightly before serving.

Portobello Mushrooms Stuffed with Quinoa, Tofu, Chickpeas and Roasted Vegetables

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

Portobello Mushrooms Stuffed with Quinoa, Tofu, Chickpeas and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Portobello Mushrooms Stuffed with Quinoa, Tofu, Chickpeas and Roasted Vegetables

Enjoy a hearty, savory dish featuring meaty Portobello mushrooms filled with a vibrant mix of quinoa, extra-firm tofu, and chickpeas alongside roasted red bell pepper, zucchini, cherry tomatoes, and spinach, all accentuated with a hint of garlic and a light drizzle of olive oil.

NUTRITION

537kcal
Protein
34g
Fat
19.1g
Carbs
67.1g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (240g)

1/2 cup Cooked Quinoa (92g)

150g Extra-Firm Tofu

1/2 cup Chickpeas (82g)

1 medium Red Bell Pepper

1 small Zucchini

1/2 cup Cherry Tomatoes

1/2 tablespoon Olive Oil

2 garlic cloves

1 cup Fresh Spinach

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Clean the Portobello mushrooms and gently remove the stems. Set aside the caps for stuffing.

  • 3

    In a bowl, combine the cooked quinoa, crumbled extra-firm tofu, and chickpeas. Add diced red bell pepper, sliced zucchini, halved cherry tomatoes, and roughly chopped spinach.

  • 4

    Mince the garlic and drizzle in 1/2 tablespoon of olive oil. Toss the vegetable mixture with garlic, olive oil, salt, and pepper to taste.

  • 5

    Spoon the mixture evenly into the Portobello caps, pressing lightly to fill the cavity.

  • 6

    Place the stuffed mushrooms on the prepared baking sheet and roast in the preheated oven for about 20-25 minutes, allowing the flavors to meld and the mushrooms to tenderize.

  • 7

    Remove from the oven and let cool slightly before serving.