Savory Herbed Quinoa Stuffed Portobello Mushrooms

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

Savory Herbed Quinoa Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Savory Herbed Quinoa Stuffed Portobello Mushrooms

Delight in these robust Portobello mushrooms generously filled with a protein-packed blend of quinoa, lentils, crumbled feta, and fresh spinach, all accented with aromatic herbs. Each bite offers a warm combination of earthy, tangy, and savory flavors designed to satisfy your taste buds while supporting your nutrition goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

591kcal
Protein
35.8g
Fat
20.6g
Carbs
71.8g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushroom Caps (200g)

½ cup cooked Quinoa (92g)

1 cup cooked Lentils (198g)

¼ cup Crumbled Feta Cheese (38g)

1 tbsp Hemp Seeds (10g)

1 cup Fresh Spinach (30g)

2 tbsp Fresh Parsley

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the Portobello mushrooms and gently remove the stems, using a spoon to scrape out some of the gills to create space for the filling.

  • 3

    In a bowl, mix the cooked quinoa, cooked lentils, crumbled feta, hemp seeds, chopped fresh spinach, and finely chopped parsley.

  • 4

    Drizzle in the lemon juice and olive oil, and season with salt and pepper. Stir until all ingredients are well-incorporated.

  • 5

    Lightly brush the mushroom caps with a little olive oil and place them on a baking sheet, gill-side up.

  • 6

    Spoon the quinoa-lentil mixture generously into each mushroom cap.

  • 7

    Bake in the preheated oven for 20-25 minutes until the mushrooms are tender and the filling is heated through.

  • 8

    Serve warm, garnished with an extra sprinkle of fresh parsley and a squeeze of lemon if desired.

Savory Herbed Quinoa Stuffed Portobello Mushrooms

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

Savory Herbed Quinoa Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Savory Herbed Quinoa Stuffed Portobello Mushrooms

Delight in these robust Portobello mushrooms generously filled with a protein-packed blend of quinoa, lentils, crumbled feta, and fresh spinach, all accented with aromatic herbs. Each bite offers a warm combination of earthy, tangy, and savory flavors designed to satisfy your taste buds while supporting your nutrition goals.

NUTRITION

591kcal
Protein
35.8g
Fat
20.6g
Carbs
71.8g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushroom Caps (200g)

½ cup cooked Quinoa (92g)

1 cup cooked Lentils (198g)

¼ cup Crumbled Feta Cheese (38g)

1 tbsp Hemp Seeds (10g)

1 cup Fresh Spinach (30g)

2 tbsp Fresh Parsley

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the Portobello mushrooms and gently remove the stems, using a spoon to scrape out some of the gills to create space for the filling.

  • 3

    In a bowl, mix the cooked quinoa, cooked lentils, crumbled feta, hemp seeds, chopped fresh spinach, and finely chopped parsley.

  • 4

    Drizzle in the lemon juice and olive oil, and season with salt and pepper. Stir until all ingredients are well-incorporated.

  • 5

    Lightly brush the mushroom caps with a little olive oil and place them on a baking sheet, gill-side up.

  • 6

    Spoon the quinoa-lentil mixture generously into each mushroom cap.

  • 7

    Bake in the preheated oven for 20-25 minutes until the mushrooms are tender and the filling is heated through.

  • 8

    Serve warm, garnished with an extra sprinkle of fresh parsley and a squeeze of lemon if desired.