Roasted Stuffed Portobello Mushrooms with Savory Quinoa and Spinach

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

Roasted Stuffed Portobello Mushrooms with Savory Quinoa and Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Stuffed Portobello Mushrooms with Savory Quinoa and Spinach

Enjoy a flavorful, nutrient-packed dish where earthy roasted Portobello mushrooms are filled with a hearty blend of quinoa, lentils, fresh spinach, and crumbled feta. Harmoniously balanced and perfectly seasoned with garlic and a touch of olive oil, this meal is both satisfying and wholesome.

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NUTRITION

580kcal
Protein
31.6g
Fat
19.4g
Carbs
73.1g

SERVINGS

1 serving

INGREDIENTS

2 medium Portobello Mushrooms

3/4 cup Cooked Quinoa

1 cup Fresh Spinach

3/4 cup Cooked Lentils

1/4 cup Crumbled Feta Cheese

1/2 tbsp Olive Oil

1 Garlic clove, minced

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

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

  • 3

    In a skillet over medium heat, warm the olive oil and sauté the minced garlic until fragrant, about 30 seconds.

  • 4

    Add the cooked quinoa and cooked lentils to the skillet, stirring to combine with the garlic. Season lightly with salt and pepper.

  • 5

    Stir in the fresh spinach and allow it to wilt slightly, then remove the skillet from heat.

  • 6

    Fill each Portobello mushroom cap with the quinoa and lentil mixture. Top with crumbled feta cheese.

  • 7

    Place the stuffed mushrooms on a baking sheet and roast in the preheated oven for 12-15 minutes until the mushrooms are tender and the feta begins to melt.

  • 8

    Remove from the oven, adjust seasoning with additional salt and pepper if needed, and serve warm.

Roasted Stuffed Portobello Mushrooms with Savory Quinoa and Spinach

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

Roasted Stuffed Portobello Mushrooms with Savory Quinoa and Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Stuffed Portobello Mushrooms with Savory Quinoa and Spinach

Enjoy a flavorful, nutrient-packed dish where earthy roasted Portobello mushrooms are filled with a hearty blend of quinoa, lentils, fresh spinach, and crumbled feta. Harmoniously balanced and perfectly seasoned with garlic and a touch of olive oil, this meal is both satisfying and wholesome.

NUTRITION

580kcal
Protein
31.6g
Fat
19.4g
Carbs
73.1g

SERVINGS

1 serving

INGREDIENTS

2 medium Portobello Mushrooms

3/4 cup Cooked Quinoa

1 cup Fresh Spinach

3/4 cup Cooked Lentils

1/4 cup Crumbled Feta Cheese

1/2 tbsp Olive Oil

1 Garlic clove, minced

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

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

  • 3

    In a skillet over medium heat, warm the olive oil and sauté the minced garlic until fragrant, about 30 seconds.

  • 4

    Add the cooked quinoa and cooked lentils to the skillet, stirring to combine with the garlic. Season lightly with salt and pepper.

  • 5

    Stir in the fresh spinach and allow it to wilt slightly, then remove the skillet from heat.

  • 6

    Fill each Portobello mushroom cap with the quinoa and lentil mixture. Top with crumbled feta cheese.

  • 7

    Place the stuffed mushrooms on a baking sheet and roast in the preheated oven for 12-15 minutes until the mushrooms are tender and the feta begins to melt.

  • 8

    Remove from the oven, adjust seasoning with additional salt and pepper if needed, and serve warm.