Savory Herb and Quinoa Stuffed Portobello Mushrooms

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

Savory Herb and Quinoa Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Savory Herb and Quinoa Stuffed Portobello Mushrooms

Delight in these hearty, nutrient-packed stuffed Portobello mushrooms bursting with savory herbs, tender quinoa, and a medley of flavorful ingredients. Each bite combines earthy mushroom richness with the light tang of feta and the satisfying warmth of turkey sausage, making it a versatile meal perfect for breakfast, lunch, or dinner.

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NUTRITION

437kcal
Protein
33.5g
Fat
19.7g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom Cap (120g)

1/2 cup Cooked Quinoa (92g)

3 ounces Turkey Sausage (85g)

1/4 cup Chickpeas (40g)

1 cup Spinach (30g)

1 ounce Feta Cheese (28g)

2 tablespoons Fresh Mixed Herbs

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the Portobello mushroom cap by gently wiping with a damp cloth. Remove the stem if desired.

  • 3

    In a skillet, heat the olive oil over medium heat. Add chopped turkey sausage and cook until lightly browned.

  • 4

    Add the spinach and chickpeas to the skillet, cooking until the spinach wilts slightly. Stir in the fresh mixed herbs.

  • 5

    Mix in the cooked quinoa with the sausage mixture. Season lightly with salt and pepper as desired.

  • 6

    Spoon the savory mixture into the Portobello cap, ensuring an even distribution.

  • 7

    Sprinkle the feta cheese on top of the filling.

  • 8

    Place the stuffed mushroom on a baking tray and bake for 15-20 minutes until heated through and the flavors meld.

  • 9

    Serve warm and enjoy your savory, nutrient-packed meal.

Savory Herb and Quinoa Stuffed Portobello Mushrooms

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

Savory Herb and Quinoa Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Savory Herb and Quinoa Stuffed Portobello Mushrooms

Delight in these hearty, nutrient-packed stuffed Portobello mushrooms bursting with savory herbs, tender quinoa, and a medley of flavorful ingredients. Each bite combines earthy mushroom richness with the light tang of feta and the satisfying warmth of turkey sausage, making it a versatile meal perfect for breakfast, lunch, or dinner.

NUTRITION

437kcal
Protein
33.5g
Fat
19.7g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom Cap (120g)

1/2 cup Cooked Quinoa (92g)

3 ounces Turkey Sausage (85g)

1/4 cup Chickpeas (40g)

1 cup Spinach (30g)

1 ounce Feta Cheese (28g)

2 tablespoons Fresh Mixed Herbs

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the Portobello mushroom cap by gently wiping with a damp cloth. Remove the stem if desired.

  • 3

    In a skillet, heat the olive oil over medium heat. Add chopped turkey sausage and cook until lightly browned.

  • 4

    Add the spinach and chickpeas to the skillet, cooking until the spinach wilts slightly. Stir in the fresh mixed herbs.

  • 5

    Mix in the cooked quinoa with the sausage mixture. Season lightly with salt and pepper as desired.

  • 6

    Spoon the savory mixture into the Portobello cap, ensuring an even distribution.

  • 7

    Sprinkle the feta cheese on top of the filling.

  • 8

    Place the stuffed mushroom on a baking tray and bake for 15-20 minutes until heated through and the flavors meld.

  • 9

    Serve warm and enjoy your savory, nutrient-packed meal.