YOUR SOLIN GENERATED RECIPE
Roasted Portobello Mushrooms Stuffed with Quinoa and Fresh Veggies
Savor a hearty, savory dish featuring large roasted Portobello mushroom caps filled with a colorful medley of quinoa, tender chickpeas, vibrant bell peppers, juicy cherry tomatoes, red onion, and fresh spinach. Enhanced with a light mix of egg whites and crumbled feta cheese, this stuffing is finished with a drizzle of olive oil for an irresistibly rich flavor and texture that satisfies both your taste buds and nutritional goals.
INGREDIENTS
2 Portobello Mushroom Caps
1/2 cup uncooked Quinoa
1/3 cup cooked Chickpeas
1 cup Fresh Spinach
1/2 cup diced Red Bell Pepper
1/2 cup halved Cherry Tomatoes
1/4 cup diced Red Onion
3 Egg Whites
1/4 cup crumbled Feta Cheese
1 tsp Olive Oil
PREPARATION
Preheat your oven to 375°F.
Clean the Portobello mushroom caps and gently remove the stems. Place them on a baking sheet, gill side up.
Rinse the quinoa and cook it according to package instructions until fluffy; set aside.
In a non-stick skillet over medium heat, lightly sauté the diced red bell pepper, cherry tomatoes, red onion, and fresh spinach with a drizzle of olive oil until slightly tender, about 3-4 minutes.
In a bowl, combine the cooked quinoa, sautéed vegetables, chickpeas, and egg whites. Stir in the crumbled feta cheese and season with salt and pepper to taste.
Spoon the mixture generously into each Portobello cap, pressing lightly to pack the filling.
Roast in the preheated oven for 18-20 minutes until the mushrooms are tender and the filling is set.
Serve warm and enjoy your nutrient-packed meal.