Hearty Quinoa and Vegetable Stuffed Portobello Mushrooms

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

Hearty Quinoa and Vegetable Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Hearty Quinoa and Vegetable Stuffed Portobello Mushrooms

Savor a vibrant medley of flavors with these meaty Portobello mushrooms generously filled with protein-packed quinoa, tender chickpeas, and a colorful array of fresh vegetables. Topped with a sprinkle of tangy feta and nutritional yeast, this dish offers a satisfying blend of textures and a burst of wholesome, earthy taste.

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NUTRITION

559kcal
Protein
33.7g
Fat
14g
Carbs
82.9g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (240g)

1/2 cup cooked Quinoa (93g)

1 cup cooked Chickpeas (164g)

1 cup Baby Spinach (30g)

1/4 medium Red Bell Pepper (30g)

1/4 medium Zucchini (35g)

Handful of Cherry Tomatoes, halved (60g)

1 oz Crumbled Feta Cheese (28g)

2 tbsp Nutritional Yeast (16g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently clean the Portobello mushrooms with a damp cloth and remove the stems. Using a spoon, lightly scrape out some of the gills to create more space for the stuffing.

  • 3

    In a medium bowl, combine the cooked quinoa, chickpeas, baby spinach, diced red bell pepper, chopped zucchini, and halved cherry tomatoes.

  • 4

    Stir in the nutritional yeast, and season with your favorite herbs and a pinch of salt and pepper to taste.

  • 5

    Spoon the quinoa and vegetable mixture evenly into the cavity of each Portobello mushroom.

  • 6

    Place the stuffed mushrooms on a baking tray lined with parchment paper and bake for about 20-25 minutes until the mushrooms are tender and the filling is heated through.

  • 7

    Remove from the oven and sprinkle crumbled feta cheese over the top of each stuffed mushroom. Let sit for a couple of minutes to allow the feta to soften slightly.

  • 8

    Serve warm and enjoy this hearty, nutritious dish.

Hearty Quinoa and Vegetable Stuffed Portobello Mushrooms

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

Hearty Quinoa and Vegetable Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Hearty Quinoa and Vegetable Stuffed Portobello Mushrooms

Savor a vibrant medley of flavors with these meaty Portobello mushrooms generously filled with protein-packed quinoa, tender chickpeas, and a colorful array of fresh vegetables. Topped with a sprinkle of tangy feta and nutritional yeast, this dish offers a satisfying blend of textures and a burst of wholesome, earthy taste.

NUTRITION

559kcal
Protein
33.7g
Fat
14g
Carbs
82.9g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (240g)

1/2 cup cooked Quinoa (93g)

1 cup cooked Chickpeas (164g)

1 cup Baby Spinach (30g)

1/4 medium Red Bell Pepper (30g)

1/4 medium Zucchini (35g)

Handful of Cherry Tomatoes, halved (60g)

1 oz Crumbled Feta Cheese (28g)

2 tbsp Nutritional Yeast (16g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently clean the Portobello mushrooms with a damp cloth and remove the stems. Using a spoon, lightly scrape out some of the gills to create more space for the stuffing.

  • 3

    In a medium bowl, combine the cooked quinoa, chickpeas, baby spinach, diced red bell pepper, chopped zucchini, and halved cherry tomatoes.

  • 4

    Stir in the nutritional yeast, and season with your favorite herbs and a pinch of salt and pepper to taste.

  • 5

    Spoon the quinoa and vegetable mixture evenly into the cavity of each Portobello mushroom.

  • 6

    Place the stuffed mushrooms on a baking tray lined with parchment paper and bake for about 20-25 minutes until the mushrooms are tender and the filling is heated through.

  • 7

    Remove from the oven and sprinkle crumbled feta cheese over the top of each stuffed mushroom. Let sit for a couple of minutes to allow the feta to soften slightly.

  • 8

    Serve warm and enjoy this hearty, nutritious dish.