Roasted Stuffed Portobello Mushrooms

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

Roasted Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Roasted Stuffed Portobello Mushrooms

Enjoy a hearty, savory dish featuring robust roasted Portobello mushrooms filled with a delicious medley of quinoa, tender spinach, creamy feta, protein-packed chickpeas, and firm tofu. Each bite brings a satisfying blend of textures and a burst of Mediterranean-inspired flavors, perfect for a well-rounded meal any time of day.

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NUTRITION

536kcal
Protein
34.9g
Fat
18.6g
Carbs
62.9g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushroom Caps (200g total)

1/2 cup cooked Quinoa (93g)

1/2 cup fresh Spinach

1/4 cup crumbled Feta Cheese (38g)

3/4 cup cooked Chickpeas (125g)

100g Firm Tofu

Olive Oil Cooking Spray

Salt & 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

    Gently remove the stems from the Portobello mushrooms. Using a brush or spray, lightly coat the mushroom caps with olive oil and season with salt and pepper.

  • 3

    Prepare the stuffing by combining the cooked quinoa, fresh spinach, crumbled feta, cooked chickpeas, and diced firm tofu (you can crumble or cube the tofu as preferred) in a bowl. Season the mixture with a little salt and pepper.

  • 4

    Spoon the stuffing evenly into each mushroom cap, pressing lightly to compact the filling.

  • 5

    Place the stuffed mushrooms on the prepared baking sheet and roast in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is heated through.

  • 6

    Remove from the oven, taste and adjust seasoning if needed, then serve warm. Enjoy as a satisfying meal any time of the day!

Roasted Stuffed Portobello Mushrooms

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

Roasted Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Roasted Stuffed Portobello Mushrooms

Enjoy a hearty, savory dish featuring robust roasted Portobello mushrooms filled with a delicious medley of quinoa, tender spinach, creamy feta, protein-packed chickpeas, and firm tofu. Each bite brings a satisfying blend of textures and a burst of Mediterranean-inspired flavors, perfect for a well-rounded meal any time of day.

NUTRITION

536kcal
Protein
34.9g
Fat
18.6g
Carbs
62.9g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushroom Caps (200g total)

1/2 cup cooked Quinoa (93g)

1/2 cup fresh Spinach

1/4 cup crumbled Feta Cheese (38g)

3/4 cup cooked Chickpeas (125g)

100g Firm Tofu

Olive Oil Cooking Spray

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Gently remove the stems from the Portobello mushrooms. Using a brush or spray, lightly coat the mushroom caps with olive oil and season with salt and pepper.

  • 3

    Prepare the stuffing by combining the cooked quinoa, fresh spinach, crumbled feta, cooked chickpeas, and diced firm tofu (you can crumble or cube the tofu as preferred) in a bowl. Season the mixture with a little salt and pepper.

  • 4

    Spoon the stuffing evenly into each mushroom cap, pressing lightly to compact the filling.

  • 5

    Place the stuffed mushrooms on the prepared baking sheet and roast in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is heated through.

  • 6

    Remove from the oven, taste and adjust seasoning if needed, then serve warm. Enjoy as a satisfying meal any time of the day!