Portobello Mushrooms Stuffed with Savory 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 Savory Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Portobello Mushrooms Stuffed with Savory Quinoa and Roasted Vegetables

Savor the hearty blend of earthy Portobello mushrooms filled with a vibrant medley of protein-packed quinoa, tender chickpeas, red lentils, and firm tofu, all complemented by roasted bell pepper, zucchini, and a burst of fresh spinach. This dish offers a symphony of textures and flavors—rich, savory, and subtly herb-infused—perfect for a balanced and satisfying meal.

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NUTRITION

609kcal
Protein
44.3g
Fat
16.3g
Carbs
86.3g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (240g total)

3/4 cup cooked Quinoa (135g)

1/2 cup Chickpeas (82g)

1/2 cup cooked Red Lentils (100g)

150g Firm Tofu

1/2 cup diced Red Bell Pepper (75g)

1/2 cup diced Zucchini (65g)

1 cup Spinach (30g)

1 tbsp Olive Oil

1 tsp Garlic Powder

1 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

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

  • 3

    In a medium bowl, combine the cooked quinoa, chickpeas, red lentils, and diced tofu. Add the diced red bell pepper, zucchini, and spinach.

  • 4

    Drizzle the mixture with olive oil and season with garlic powder, dried thyme, salt, and pepper. Toss well to evenly coat the ingredients.

  • 5

    Spoon the savory mixture into each Portobello mushroom cap, packing it in generously.

  • 6

    Place the stuffed mushrooms on the prepared baking sheet and roast in the oven for 20-25 minutes, or until the mushrooms are tender and the filling is warm.

  • 7

    Remove from the oven and serve immediately, enjoying the hearty flavors and comforting textures of this nutritious dish.

Portobello Mushrooms Stuffed with Savory 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 Savory Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Portobello Mushrooms Stuffed with Savory Quinoa and Roasted Vegetables

Savor the hearty blend of earthy Portobello mushrooms filled with a vibrant medley of protein-packed quinoa, tender chickpeas, red lentils, and firm tofu, all complemented by roasted bell pepper, zucchini, and a burst of fresh spinach. This dish offers a symphony of textures and flavors—rich, savory, and subtly herb-infused—perfect for a balanced and satisfying meal.

NUTRITION

609kcal
Protein
44.3g
Fat
16.3g
Carbs
86.3g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (240g total)

3/4 cup cooked Quinoa (135g)

1/2 cup Chickpeas (82g)

1/2 cup cooked Red Lentils (100g)

150g Firm Tofu

1/2 cup diced Red Bell Pepper (75g)

1/2 cup diced Zucchini (65g)

1 cup Spinach (30g)

1 tbsp Olive Oil

1 tsp Garlic Powder

1 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

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

  • 3

    In a medium bowl, combine the cooked quinoa, chickpeas, red lentils, and diced tofu. Add the diced red bell pepper, zucchini, and spinach.

  • 4

    Drizzle the mixture with olive oil and season with garlic powder, dried thyme, salt, and pepper. Toss well to evenly coat the ingredients.

  • 5

    Spoon the savory mixture into each Portobello mushroom cap, packing it in generously.

  • 6

    Place the stuffed mushrooms on the prepared baking sheet and roast in the oven for 20-25 minutes, or until the mushrooms are tender and the filling is warm.

  • 7

    Remove from the oven and serve immediately, enjoying the hearty flavors and comforting textures of this nutritious dish.