Savory Herb-Stuffed Portobello Mushrooms

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

Savory Herb-Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Savory Herb-Stuffed Portobello Mushrooms

Enjoy a deliciously hearty dish featuring robust Portobello mushrooms filled with a savory blend of quinoa, lightly sautéed spinach, protein-packed tempeh, and tangy crumbled feta cheese, accented with fresh herbs and garlic. Each bite offers a wonderful balance of earthiness and bright herbal notes, making it a satisfying meal any time of day.

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NUTRITION

515kcal
Protein
31.4g
Fat
24.5g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (~240g total)

1/2 cup cooked Quinoa (~92g)

3 ounces Tempeh (~85g)

1/4 cup Crumbled Feta Cheese (~38g)

1 cup Fresh Spinach (~30g)

2 tbsp Mixed Fresh Herbs

1 clove Garlic

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Clean the Portobello mushrooms by gently wiping them with a damp paper towel, and remove the stems.

  • 2

    Using a small spoon, carefully scrape out some of the gills to create more space for the filling.

  • 3

    In a small bowl, combine the cooked quinoa with finely chopped tempeh, fresh spinach, crumbled feta, mixed herbs, and minced garlic.

  • 4

    Drizzle a teaspoon of olive oil into the mixture along with a pinch of salt and pepper. Stir gently to combine all flavors.

  • 5

    Spoon the filling evenly into the cavity of each Portobello mushroom, pressing lightly to pack the ingredients.

  • 6

    Place the stuffed mushrooms on a baking tray lined with parchment paper. Bake in the preheated oven for 20-25 minutes until the mushrooms are tender and the filling is heated through.

  • 7

    Remove from the oven, adjust seasoning if necessary, and serve warm.

Savory Herb-Stuffed Portobello Mushrooms

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

Savory Herb-Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Savory Herb-Stuffed Portobello Mushrooms

Enjoy a deliciously hearty dish featuring robust Portobello mushrooms filled with a savory blend of quinoa, lightly sautéed spinach, protein-packed tempeh, and tangy crumbled feta cheese, accented with fresh herbs and garlic. Each bite offers a wonderful balance of earthiness and bright herbal notes, making it a satisfying meal any time of day.

NUTRITION

515kcal
Protein
31.4g
Fat
24.5g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (~240g total)

1/2 cup cooked Quinoa (~92g)

3 ounces Tempeh (~85g)

1/4 cup Crumbled Feta Cheese (~38g)

1 cup Fresh Spinach (~30g)

2 tbsp Mixed Fresh Herbs

1 clove Garlic

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Clean the Portobello mushrooms by gently wiping them with a damp paper towel, and remove the stems.

  • 2

    Using a small spoon, carefully scrape out some of the gills to create more space for the filling.

  • 3

    In a small bowl, combine the cooked quinoa with finely chopped tempeh, fresh spinach, crumbled feta, mixed herbs, and minced garlic.

  • 4

    Drizzle a teaspoon of olive oil into the mixture along with a pinch of salt and pepper. Stir gently to combine all flavors.

  • 5

    Spoon the filling evenly into the cavity of each Portobello mushroom, pressing lightly to pack the ingredients.

  • 6

    Place the stuffed mushrooms on a baking tray lined with parchment paper. Bake in the preheated oven for 20-25 minutes until the mushrooms are tender and the filling is heated through.

  • 7

    Remove from the oven, adjust seasoning if necessary, and serve warm.