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

Experience a hearty yet light dish featuring meaty portobello caps filled with a savory blend of herbed quinoa, creamy chickpeas, earthy lentils, tangy feta, and vibrant roasted vegetables. This balanced meal brings together textures and flavors for a satisfying dinner that delights both the palate and body.

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NUTRITION

527kcal
Protein
31g
Fat
9.5g
Carbs
83g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (240g total)

3/4 cup cooked Quinoa (138g)

1/3 cup Chickpeas (55g)

1/2 cup cooked Lentils (100g)

1 tablespoon Crumbled Feta Cheese (15g)

1/2 cup Roasted Mixed Vegetables (70g)

2 tablespoons Fresh Herbs, chopped

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Clean the portobello mushrooms with a damp cloth and remove the stems. Gently scrape out some of the gills to make space for the filling.

  • 3

    In a bowl, mix the cooked quinoa, chickpeas, and lentils. Stir in the roasted mixed vegetables and chopped fresh herbs. Season with a pinch of salt and pepper.

  • 4

    Spoon the quinoa mixture evenly into each portobello cap. Top with crumbled feta cheese.

  • 5

    Place the stuffed mushrooms on a baking sheet lined with parchment paper.

  • 6

    Roast in the preheated oven for 15-18 minutes until the mushrooms are tender and the filling is heated through.

  • 7

    Remove from the oven and serve warm. Optionally, drizzle a little olive oil or a squeeze of lemon juice over the top before serving.

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

Experience a hearty yet light dish featuring meaty portobello caps filled with a savory blend of herbed quinoa, creamy chickpeas, earthy lentils, tangy feta, and vibrant roasted vegetables. This balanced meal brings together textures and flavors for a satisfying dinner that delights both the palate and body.

NUTRITION

527kcal
Protein
31g
Fat
9.5g
Carbs
83g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (240g total)

3/4 cup cooked Quinoa (138g)

1/3 cup Chickpeas (55g)

1/2 cup cooked Lentils (100g)

1 tablespoon Crumbled Feta Cheese (15g)

1/2 cup Roasted Mixed Vegetables (70g)

2 tablespoons Fresh Herbs, chopped

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Clean the portobello mushrooms with a damp cloth and remove the stems. Gently scrape out some of the gills to make space for the filling.

  • 3

    In a bowl, mix the cooked quinoa, chickpeas, and lentils. Stir in the roasted mixed vegetables and chopped fresh herbs. Season with a pinch of salt and pepper.

  • 4

    Spoon the quinoa mixture evenly into each portobello cap. Top with crumbled feta cheese.

  • 5

    Place the stuffed mushrooms on a baking sheet lined with parchment paper.

  • 6

    Roast in the preheated oven for 15-18 minutes until the mushrooms are tender and the filling is heated through.

  • 7

    Remove from the oven and serve warm. Optionally, drizzle a little olive oil or a squeeze of lemon juice over the top before serving.