Portobello Mushrooms Stuffed with Herbed Quinoa and Roasted Vegetables

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

Portobello Mushrooms Stuffed with Herbed Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Portobello Mushrooms Stuffed with Herbed Quinoa and Roasted Vegetables

Enjoy a vibrant and wholesome dish featuring a meaty portobello cap filled with a savory blend of herbed quinoa, roasted vegetables, and protein-packed chickpeas, all accented by light, fluffy egg whites. This dish offers a delightful medley of textures and flavors, perfect for a nourishing dinner that doesn’t compromise on taste.

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NUTRITION

604kcal
Protein
33.8g
Fat
12.6g
Carbs
93.6g

SERVINGS

1 serving

INGREDIENTS

1 Portobello Mushroom Cap (120g)

1/2 cup cooked Quinoa (93g)

1/3 cup cooked Quinoa (60g)

1 cup Chickpeas (164g, canned, drained)

1 mix roasted vegetables (150g) - bell pepper, zucchini, cherry tomatoes

2 Egg Whites (66g)

2 Tbsp Fresh Herbs (parsley & basil)

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Clean the portobello mushroom cap by gently wiping it with a damp cloth. Remove the stem if needed.

  • 3

    Prepare the roasted vegetables by chopping bell pepper, zucchini, and halving cherry tomatoes. Toss them with olive oil, salt, and pepper, then spread them on a baking sheet and roast for 15-20 minutes until tender.

  • 4

    In a bowl, combine the cooked quinoa (both 1/2 cup and 1/3 cup portions), chickpeas, and a handful of chopped fresh herbs. Season lightly with salt and pepper.

  • 5

    Lightly whisk the egg whites and stir them into the quinoa mixture for an extra protein boost.

  • 6

    Spoon the herbed quinoa mixture onto the portobello cap, pressing gently to fill the cavity.

  • 7

    Place the stuffed mushroom on a baking dish and bake in the oven for 10 minutes to meld the flavors.

  • 8

    Plate the stuffed mushroom and top with the roasted vegetables. Garnish with additional fresh herbs if desired, and serve warm.

Portobello Mushrooms Stuffed with Herbed Quinoa and Roasted Vegetables

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

Portobello Mushrooms Stuffed with Herbed Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Portobello Mushrooms Stuffed with Herbed Quinoa and Roasted Vegetables

Enjoy a vibrant and wholesome dish featuring a meaty portobello cap filled with a savory blend of herbed quinoa, roasted vegetables, and protein-packed chickpeas, all accented by light, fluffy egg whites. This dish offers a delightful medley of textures and flavors, perfect for a nourishing dinner that doesn’t compromise on taste.

NUTRITION

604kcal
Protein
33.8g
Fat
12.6g
Carbs
93.6g

SERVINGS

1 serving

INGREDIENTS

1 Portobello Mushroom Cap (120g)

1/2 cup cooked Quinoa (93g)

1/3 cup cooked Quinoa (60g)

1 cup Chickpeas (164g, canned, drained)

1 mix roasted vegetables (150g) - bell pepper, zucchini, cherry tomatoes

2 Egg Whites (66g)

2 Tbsp Fresh Herbs (parsley & basil)

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Clean the portobello mushroom cap by gently wiping it with a damp cloth. Remove the stem if needed.

  • 3

    Prepare the roasted vegetables by chopping bell pepper, zucchini, and halving cherry tomatoes. Toss them with olive oil, salt, and pepper, then spread them on a baking sheet and roast for 15-20 minutes until tender.

  • 4

    In a bowl, combine the cooked quinoa (both 1/2 cup and 1/3 cup portions), chickpeas, and a handful of chopped fresh herbs. Season lightly with salt and pepper.

  • 5

    Lightly whisk the egg whites and stir them into the quinoa mixture for an extra protein boost.

  • 6

    Spoon the herbed quinoa mixture onto the portobello cap, pressing gently to fill the cavity.

  • 7

    Place the stuffed mushroom on a baking dish and bake in the oven for 10 minutes to meld the flavors.

  • 8

    Plate the stuffed mushroom and top with the roasted vegetables. Garnish with additional fresh herbs if desired, and serve warm.