Healthy Stuffed Portobello Mushrooms with Grains and Fresh Herbs

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

Healthy Stuffed Portobello Mushrooms with Grains and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Healthy Stuffed Portobello Mushrooms with Grains and Fresh Herbs

Delight in a savory melange of meaty portobello mushrooms filled with a hearty mix of quinoa, tender chickpeas, and crumbled feta, brightened by fresh spinach, parsley, and a hint of lemon. This dish offers a satisfying texture and a burst of fresh flavors with every bite—perfect for a fulfilling meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

533kcal
Protein
30.7g
Fat
16.6g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (approx. 240g total)

1/2 cup cooked Quinoa (approx. 92g)

3/4 cup Chickpeas (drained, approx. 123g)

1/4 cup crumbled Feta Cheese (approx. 38g)

1 cup Fresh Spinach

2 Egg Whites

1/2 teaspoon Olive Oil

2 tbsp Fresh Parsley (chopped)

1 tbsp Lemon Juice

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 by gently wiping with a damp cloth. Remove the stems and scrape out some of the gills to create space for the filling.

  • 3

    In a bowl, combine the cooked quinoa, rinsed chickpeas, crumbled feta, and fresh spinach. Add the chopped parsley and lemon juice, then mix gently.

  • 4

    Separate the egg whites into a small bowl and lightly beat; stir them into the grain mixture to help bind the filling.

  • 5

    Drizzle the mixture with 1/2 teaspoon of olive oil, and season with salt and pepper to taste.

  • 6

    Spoon the filling evenly into the mushroom caps, pressing lightly to secure the mixture.

  • 7

    Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until the mushrooms are tender and the filling is set.

  • 8

    Remove from the oven, garnish with extra parsley if desired, and serve warm.

Healthy Stuffed Portobello Mushrooms with Grains and Fresh Herbs

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

Healthy Stuffed Portobello Mushrooms with Grains and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Healthy Stuffed Portobello Mushrooms with Grains and Fresh Herbs

Delight in a savory melange of meaty portobello mushrooms filled with a hearty mix of quinoa, tender chickpeas, and crumbled feta, brightened by fresh spinach, parsley, and a hint of lemon. This dish offers a satisfying texture and a burst of fresh flavors with every bite—perfect for a fulfilling meal any time of day.

NUTRITION

533kcal
Protein
30.7g
Fat
16.6g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (approx. 240g total)

1/2 cup cooked Quinoa (approx. 92g)

3/4 cup Chickpeas (drained, approx. 123g)

1/4 cup crumbled Feta Cheese (approx. 38g)

1 cup Fresh Spinach

2 Egg Whites

1/2 teaspoon Olive Oil

2 tbsp Fresh Parsley (chopped)

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the portobello mushrooms by gently wiping with a damp cloth. Remove the stems and scrape out some of the gills to create space for the filling.

  • 3

    In a bowl, combine the cooked quinoa, rinsed chickpeas, crumbled feta, and fresh spinach. Add the chopped parsley and lemon juice, then mix gently.

  • 4

    Separate the egg whites into a small bowl and lightly beat; stir them into the grain mixture to help bind the filling.

  • 5

    Drizzle the mixture with 1/2 teaspoon of olive oil, and season with salt and pepper to taste.

  • 6

    Spoon the filling evenly into the mushroom caps, pressing lightly to secure the mixture.

  • 7

    Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until the mushrooms are tender and the filling is set.

  • 8

    Remove from the oven, garnish with extra parsley if desired, and serve warm.