Stuffed Portobello Mushrooms with Hearty Quinoa and Roasted Vegetables

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

Stuffed Portobello Mushrooms with Hearty Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Stuffed Portobello Mushrooms with Hearty Quinoa and Roasted Vegetables

Enjoy a savory and satisfying dish featuring robust portobello mushrooms, generously filled with a protein-packed mixture of fluffy quinoa, lean turkey crumbles, nutritious chickpeas, and a medley of roasted vegetables. This vibrant plate offers a balance of textures and flavors—a delightful combination of earthy mushrooms, tangy feta, and aromatic herbs, perfect for a clean and hearty meal.

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NUTRITION

600kcal
Protein
45.3g
Fat
18.8g
Carbs
60.7g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (~240g)

1/2 cup Cooked Quinoa (~93g)

3 ounces Lean Turkey Crumbles (~85g)

1/2 cup Chickpeas (~82g)

1/2 cup diced Red Bell Pepper (~46g)

1/4 cup diced Red Onion (~40g)

1/2 cup Fresh Spinach (~15g)

1 oz Feta Cheese (~28g)

2 tsp Olive Oil (~9g)

1 tsp Mixed Dried Herbs

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Clean the portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and scoop out any gills if desired.

  • 3

    In a bowl, combine the cooked quinoa, lean turkey crumbles, chickpeas, diced red bell pepper, diced red onion, and fresh spinach.

  • 4

    Drizzle in the olive oil and sprinkle the mixed dried herbs over the filling. Mix well to evenly distribute the flavors.

  • 5

    Spoon the mixture generously into the cavities of the portobello mushrooms.

  • 6

    Place the stuffed mushrooms on a baking sheet lined with parchment paper. Top each with crumbled feta cheese.

  • 7

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

  • 8

    Remove from the oven and let cool for a few minutes before serving.

Stuffed Portobello Mushrooms with Hearty Quinoa and Roasted Vegetables

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

Stuffed Portobello Mushrooms with Hearty Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Stuffed Portobello Mushrooms with Hearty Quinoa and Roasted Vegetables

Enjoy a savory and satisfying dish featuring robust portobello mushrooms, generously filled with a protein-packed mixture of fluffy quinoa, lean turkey crumbles, nutritious chickpeas, and a medley of roasted vegetables. This vibrant plate offers a balance of textures and flavors—a delightful combination of earthy mushrooms, tangy feta, and aromatic herbs, perfect for a clean and hearty meal.

NUTRITION

600kcal
Protein
45.3g
Fat
18.8g
Carbs
60.7g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (~240g)

1/2 cup Cooked Quinoa (~93g)

3 ounces Lean Turkey Crumbles (~85g)

1/2 cup Chickpeas (~82g)

1/2 cup diced Red Bell Pepper (~46g)

1/4 cup diced Red Onion (~40g)

1/2 cup Fresh Spinach (~15g)

1 oz Feta Cheese (~28g)

2 tsp Olive Oil (~9g)

1 tsp Mixed Dried Herbs

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Clean the portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and scoop out any gills if desired.

  • 3

    In a bowl, combine the cooked quinoa, lean turkey crumbles, chickpeas, diced red bell pepper, diced red onion, and fresh spinach.

  • 4

    Drizzle in the olive oil and sprinkle the mixed dried herbs over the filling. Mix well to evenly distribute the flavors.

  • 5

    Spoon the mixture generously into the cavities of the portobello mushrooms.

  • 6

    Place the stuffed mushrooms on a baking sheet lined with parchment paper. Top each with crumbled feta cheese.

  • 7

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

  • 8

    Remove from the oven and let cool for a few minutes before serving.