YOUR SOLIN GENERATED RECIPE
Roasted Portobello Mushrooms Stuffed with Savory Quinoa and Fresh Vegetables
Enjoy a vibrant, plant-powered dish where meaty portobello mushrooms serve as a hearty vessel filled with protein-rich quinoa, marbled with savory firm tofu and accompanied by a medley of fresh vegetables. Enhanced with a sprinkle of tangy feta and aromatic herbs, this dish offers a satisfying texture and balanced flavor perfect for a nourishing meal any time of day.
INGREDIENTS
2 large Portobello mushrooms (244g total)
1/2 cup cooked quinoa (93g)
200g firm tofu
1/2 cup diced red bell pepper (75g)
1/2 cup halved cherry tomatoes (75g)
1 cup fresh spinach (30g)
1/4 cup diced red onion (40g)
1 oz crumbled feta cheese (28g)
1 tsp olive oil
1/2 tsp dried oregano
1/2 tsp garlic powder
Salt and pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Gently clean the portobello mushrooms and remove the stems.
In a skillet, heat the olive oil over medium heat. Add the diced red bell pepper, red onion, and garlic powder; sauté for 3-4 minutes until slightly softened.
Stir in the cherry tomatoes and fresh spinach, cooking until the spinach wilts, about 1-2 minutes. Season with salt, pepper, and dried oregano.
Crumble the firm tofu into small pieces and add it to the vegetable mix, allowing it to warm through for about 2 minutes.
In a bowl, combine the cooked quinoa with the sautéed vegetables and tofu. Stir gently to mix.
Place the portobello mushrooms on a baking sheet, gill side up, and generously spoon the quinoa-vegetable mixture into each mushroom cap.
Sprinkle the crumbled feta cheese on top of the stuffing. Bake in the preheated oven for 12-15 minutes until the mushrooms are tender and the flavors meld.
Serve warm, enjoying a nutrient-packed meal perfect for breakfast, lunch, or dinner.