Roasted Portobello Mushrooms, Savory Stuffed with Quinoa and Spinach

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

Roasted Portobello Mushrooms, Savory Stuffed with Quinoa and Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Portobello Mushrooms, Savory Stuffed with Quinoa and Spinach

Enjoy a wholesome and savory dish featuring meaty portobello mushroom caps filled with a warm medley of quinoa, crisp spinach, tender tofu, and fluffy egg whites. Each bite bursts with the earthy flavor of mushrooms paired with lightly sautéed ingredients, enhanced by a subtle hint of garlic and olive oil. This dish is perfect whether you're enjoying it for breakfast, lunch, or dinner.

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NUTRITION

358kcal
Protein
30.7g
Fat
13.8g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushroom Caps

½ cup Cooked Quinoa

1 cup Fresh Spinach

150g Extra-Firm Tofu

3 large Egg Whites

1 tsp Olive Oil

Salt, Pepper & Garlic Powder (to taste)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Clean the portobello mushroom caps and remove the stems. Lightly brush them with a bit of olive oil and season with salt, pepper, and garlic powder.

  • 3

    In a nonstick skillet, heat the remaining olive oil over medium heat. Add the diced tofu and sauté for about 3-4 minutes until lightly golden.

  • 4

    Add the fresh spinach to the skillet and cook until just wilted, about 1-2 minutes. Stir in the cooked quinoa and mix well.

  • 5

    In a separate bowl, lightly whisk the egg whites. Pour the egg whites into the skillet with the quinoa mixture and gently cook until just set, stirring occasionally to blend with the filling.

  • 6

    Spoon the warm mixture into each portobello mushroom cap, packing it generously.

  • 7

    Place the stuffed mushrooms on a baking tray and roast in the preheated oven for 10-12 minutes to meld the flavors.

  • 8

    Remove from the oven and serve warm.

Roasted Portobello Mushrooms, Savory Stuffed with Quinoa and Spinach

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

Roasted Portobello Mushrooms, Savory Stuffed with Quinoa and Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Portobello Mushrooms, Savory Stuffed with Quinoa and Spinach

Enjoy a wholesome and savory dish featuring meaty portobello mushroom caps filled with a warm medley of quinoa, crisp spinach, tender tofu, and fluffy egg whites. Each bite bursts with the earthy flavor of mushrooms paired with lightly sautéed ingredients, enhanced by a subtle hint of garlic and olive oil. This dish is perfect whether you're enjoying it for breakfast, lunch, or dinner.

NUTRITION

358kcal
Protein
30.7g
Fat
13.8g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushroom Caps

½ cup Cooked Quinoa

1 cup Fresh Spinach

150g Extra-Firm Tofu

3 large Egg Whites

1 tsp Olive Oil

Salt, Pepper & Garlic Powder (to taste)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Clean the portobello mushroom caps and remove the stems. Lightly brush them with a bit of olive oil and season with salt, pepper, and garlic powder.

  • 3

    In a nonstick skillet, heat the remaining olive oil over medium heat. Add the diced tofu and sauté for about 3-4 minutes until lightly golden.

  • 4

    Add the fresh spinach to the skillet and cook until just wilted, about 1-2 minutes. Stir in the cooked quinoa and mix well.

  • 5

    In a separate bowl, lightly whisk the egg whites. Pour the egg whites into the skillet with the quinoa mixture and gently cook until just set, stirring occasionally to blend with the filling.

  • 6

    Spoon the warm mixture into each portobello mushroom cap, packing it generously.

  • 7

    Place the stuffed mushrooms on a baking tray and roast in the preheated oven for 10-12 minutes to meld the flavors.

  • 8

    Remove from the oven and serve warm.