YOUR SOLIN GENERATED RECIPE
Portobello Mushrooms Stuffed with Herbed Quinoa and Roasted Vegetables
Savor a hearty and nutrient-dense dish featuring tender Portobello mushrooms generously filled with a vibrant mixture of herbed quinoa, roasted seasonal vegetables, protein-rich tofu, and a hint of salty feta. This satisfying meal combines rustic flavors with a burst of fresh herbs, creating a balanced and delicious plate that’s as pleasing to the palate as it is to your wellness goals.
INGREDIENTS
2 Portobello Mushroom Caps (~200g)
1/2 cup Cooked Quinoa (~92g)
1/2 cup Cherry Tomatoes (~75g)
1/2 cup Diced Zucchini (~75g)
1/2 cup Diced Red Bell Pepper (~75g)
1/4 cup Fresh Spinach (~7g)
200g Extra-Firm Tofu
1/4 cup Crumbled Feta Cheese (~38g)
1 tbsp Olive Oil
2 tbsp Mixed Fresh Herbs (Basil, Parsley, Thyme)
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Gently remove the stems from the Portobello mushrooms and scrape out the gills if preferred for a cleaner presentation. Place them on the baking sheet, cap side up.
In a bowl, combine the cooked quinoa, diced cherry tomatoes, zucchini, bell pepper, and fresh spinach. Crumble in the feta cheese and gently mix.
Cube the extra-firm tofu and lightly toss it with a drizzle of olive oil and a pinch of salt and pepper. Add the tofu to the quinoa mixture along with the mixed fresh herbs.
Spoon the quinoa and vegetable mixture evenly into the mushroom caps, pressing gently to fill the cavities.
Drizzle any remaining olive oil over the stuffed mushrooms. Place the tray in the oven and roast for about 20-25 minutes, until the mushrooms are tender and the filling is heated through.
Remove from the oven and serve warm. Enjoy as a wholesome meal that complements your health-conscious lifestyle.