YOUR SOLIN GENERATED RECIPE
Roasted Savory Quinoa Stuffed Portobello Mushrooms
Delight in these hearty Portobello mushrooms brimming with a savory quinoa mixture, lean turkey sausage, vibrant red bell pepper, fresh spinach, and a sprinkle of tangy feta cheese. Roasted to perfection and drizzled with a hint of olive oil, this dish is a flavorful, nutrient-packed option that satisfies both your taste buds and your nutritional needs.
INGREDIENTS
2 Portobello Mushroom Caps (approx. 300g total)
1 cup Cooked Quinoa (approx. 185g)
3 oz Lean Turkey Sausage (approx. 85g)
1/4 cup Crumbled Feta Cheese (approx. 38g)
1/2 cup Diced Red Bell Pepper (approx. 75g)
1/2 cup Fresh Spinach (approx. 15g)
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Gently clean the Portobello mushroom caps with a damp cloth and remove the stems. Using a spoon, carefully scrape out some of the gills to make room for the stuffing.
In a skillet over medium heat, add the olive oil. Sauté the lean turkey sausage crumbles until they are lightly browned, breaking them up as you cook.
Add the diced red bell pepper and fresh spinach to the skillet. Sauté for an additional 2-3 minutes until the vegetables are slightly softened.
Stir in the cooked quinoa and season the mixture with salt and pepper. Allow the filling to heat through for 1-2 minutes, then remove from heat.
Spoon the savory mixture evenly into the mushroom caps. Top each with crumbled feta cheese.
Place the stuffed mushrooms on a baking tray and roast in the preheated oven for 12-15 minutes, or until the mushrooms are tender and the feta begins to melt slightly.
Remove from the oven and serve warm. Enjoy your nutrient-packed, flavorful meal!