Savory Quinoa and Veggie Stuffed Portobello

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

Savory Quinoa and Veggie Stuffed Portobello

YOUR SOLIN GENERATED RECIPE

Savory Quinoa and Veggie Stuffed Portobello

A hearty, savory dish featuring a large Portobello mushroom cap loaded with protein-packed quinoa, chickpeas, and tofu, mixed with fresh spinach, red bell pepper, and cherry tomatoes. Drizzled with a touch of olive oil and seasoned with garlic and herbs, this dish delivers a satisfying blend of textures and flavors perfect for a nourishing meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

549kcal
Protein
31g
Fat
15.3g
Carbs
78.1g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom Cap (120g)

1/2 cup cooked Quinoa (93g)

1 cup Chickpeas (164g, canned, drained)

100g Firm Tofu

1 cup Spinach (30g)

1/4 cup chopped Red Bell Pepper (38g)

1/2 cup Cherry Tomatoes (75g)

1 teaspoon Olive Oil

1 clove Garlic

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Clean the Portobello mushroom by gently wiping it with a damp cloth and remove the stem.

  • 3

    In a small pan, heat the olive oil over medium heat. Sauté the minced garlic for about 30 seconds until fragrant.

  • 4

    Add the chopped red bell pepper and cook for 2-3 minutes until slightly softened.

  • 5

    Mix in the cooked quinoa, chickpeas, and cubed tofu. Stir in the spinach and cherry tomatoes, cooking just until the spinach wilts slightly.

  • 6

    Season the mixture with salt and pepper to taste.

  • 7

    Spoon the quinoa and veggie mixture into the hollow of the Portobello cap, pressing lightly to pack the filling.

  • 8

    Place the stuffed mushroom on a baking sheet lined with parchment paper.

  • 9

    Bake in the preheated oven for 15-20 minutes until the mushroom is tender and the filling is heated through.

  • 10

    Serve warm and enjoy your balanced, protein-rich meal.

Savory Quinoa and Veggie Stuffed Portobello

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

Savory Quinoa and Veggie Stuffed Portobello

YOUR SOLIN GENERATED RECIPE

Savory Quinoa and Veggie Stuffed Portobello

A hearty, savory dish featuring a large Portobello mushroom cap loaded with protein-packed quinoa, chickpeas, and tofu, mixed with fresh spinach, red bell pepper, and cherry tomatoes. Drizzled with a touch of olive oil and seasoned with garlic and herbs, this dish delivers a satisfying blend of textures and flavors perfect for a nourishing meal any time of day.

NUTRITION

549kcal
Protein
31g
Fat
15.3g
Carbs
78.1g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom Cap (120g)

1/2 cup cooked Quinoa (93g)

1 cup Chickpeas (164g, canned, drained)

100g Firm Tofu

1 cup Spinach (30g)

1/4 cup chopped Red Bell Pepper (38g)

1/2 cup Cherry Tomatoes (75g)

1 teaspoon Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Clean the Portobello mushroom by gently wiping it with a damp cloth and remove the stem.

  • 3

    In a small pan, heat the olive oil over medium heat. Sauté the minced garlic for about 30 seconds until fragrant.

  • 4

    Add the chopped red bell pepper and cook for 2-3 minutes until slightly softened.

  • 5

    Mix in the cooked quinoa, chickpeas, and cubed tofu. Stir in the spinach and cherry tomatoes, cooking just until the spinach wilts slightly.

  • 6

    Season the mixture with salt and pepper to taste.

  • 7

    Spoon the quinoa and veggie mixture into the hollow of the Portobello cap, pressing lightly to pack the filling.

  • 8

    Place the stuffed mushroom on a baking sheet lined with parchment paper.

  • 9

    Bake in the preheated oven for 15-20 minutes until the mushroom is tender and the filling is heated through.

  • 10

    Serve warm and enjoy your balanced, protein-rich meal.