Roasted Portobello Mushrooms Stuffed with Herbed Quinoa and Spinach

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

Roasted Portobello Mushrooms Stuffed with Herbed Quinoa and Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Portobello Mushrooms Stuffed with Herbed Quinoa and Spinach

Enjoy a hearty, nutrient-rich dish featuring tender roasted Portobello mushrooms filled with a vibrant medley of herbed quinoa, lentils, spinach, and tangy feta cheese. This balanced meal bursts with fresh flavors from garlic, lemon, and parsley, offering a satisfying and wholesome experience perfect for breakfast, lunch, or dinner.

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NUTRITION

534kcal
Protein
31.3g
Fat
15.7g
Carbs
71.1g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (~168g)

1/2 cup cooked Quinoa (~92g)

1 cup fresh Spinach (~30g)

1 cup cooked Lentils (~198g)

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

1 tsp Olive Oil (~5g)

1 clove Garlic, minced

1 tbsp chopped Fresh Parsley

1 tsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Gently clean the Portobello mushrooms and remove the stems. Brush the caps lightly with olive oil and season with a pinch of salt and pepper.

  • 3

    Place the mushrooms on a baking sheet, gill side up, and roast for about 10 minutes.

  • 4

    In a skillet, heat a dash of olive oil over medium heat. Sauté the minced garlic for 1 minute until fragrant.

  • 5

    Add the cooked quinoa and lentils to the skillet, stirring in the fresh spinach, chopped parsley, and lemon juice. Cook for another 2-3 minutes until the spinach wilts slightly. Season with salt and pepper as needed.

  • 6

    Spoon the herbed mixture generously into the roasted Portobello caps.

  • 7

    Sprinkle crumbled feta cheese on top of the stuffing.

  • 8

    Return the stuffed mushrooms to the oven and bake for an additional 5-7 minutes until heated through and the flavors meld.

  • 9

    Serve warm and enjoy your nutrient-packed, savory dish.

Roasted Portobello Mushrooms Stuffed with Herbed Quinoa and Spinach

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

Roasted Portobello Mushrooms Stuffed with Herbed Quinoa and Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Portobello Mushrooms Stuffed with Herbed Quinoa and Spinach

Enjoy a hearty, nutrient-rich dish featuring tender roasted Portobello mushrooms filled with a vibrant medley of herbed quinoa, lentils, spinach, and tangy feta cheese. This balanced meal bursts with fresh flavors from garlic, lemon, and parsley, offering a satisfying and wholesome experience perfect for breakfast, lunch, or dinner.

NUTRITION

534kcal
Protein
31.3g
Fat
15.7g
Carbs
71.1g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (~168g)

1/2 cup cooked Quinoa (~92g)

1 cup fresh Spinach (~30g)

1 cup cooked Lentils (~198g)

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

1 tsp Olive Oil (~5g)

1 clove Garlic, minced

1 tbsp chopped Fresh Parsley

1 tsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Gently clean the Portobello mushrooms and remove the stems. Brush the caps lightly with olive oil and season with a pinch of salt and pepper.

  • 3

    Place the mushrooms on a baking sheet, gill side up, and roast for about 10 minutes.

  • 4

    In a skillet, heat a dash of olive oil over medium heat. Sauté the minced garlic for 1 minute until fragrant.

  • 5

    Add the cooked quinoa and lentils to the skillet, stirring in the fresh spinach, chopped parsley, and lemon juice. Cook for another 2-3 minutes until the spinach wilts slightly. Season with salt and pepper as needed.

  • 6

    Spoon the herbed mixture generously into the roasted Portobello caps.

  • 7

    Sprinkle crumbled feta cheese on top of the stuffing.

  • 8

    Return the stuffed mushrooms to the oven and bake for an additional 5-7 minutes until heated through and the flavors meld.

  • 9

    Serve warm and enjoy your nutrient-packed, savory dish.