YOUR SOLIN GENERATED RECIPE
Portobello Mushrooms Stuffed with Herbed Quinoa and Roasted Veggies
Savor this hearty, nutrient-packed dish where a robust, meaty Portobello mushroom cap is filled with a vibrant blend of herbed quinoa, creamy chickpeas, and tender cubes of firm tofu, all tossed with fire-roasted red bell pepper, zucchini, and red onion. Each bite bursts with savory roasted flavors and fresh herbal accents, creating a satisfying meal perfect for any time of day.
INGREDIENTS
1 large Portobello Mushroom Cap (84g)
1 cup cooked Quinoa (185g)
0.75 cup cooked Chickpeas (130g)
0.5 cup Firm Tofu (126g)
0.25 cup diced Red Bell Pepper (38g)
0.25 cup diced Zucchini (38g)
0.125 cup diced Red Onion (20g)
2 tbsp Fresh Herbs (Parsley & Basil)
PREPARATION
Preheat oven to 400°F.
Clean the Portobello mushroom cap by gently wiping with a damp paper towel. Remove the stem and scoop out some of the gills to create more space for stuffing.
In a bowl, combine the cooked quinoa, cooked chickpeas, and crumbled firm tofu. Add in the diced red bell pepper, diced zucchini, diced red onion, and finely chopped fresh herbs.
Season the mixture with salt, pepper, and any additional herbs or spices of your choice. Mix well to ensure even distribution of flavors.
Spoon the herbed quinoa mixture generously into the Portobello mushroom cap.
Place the stuffed mushroom on a baking tray lined with parchment paper or a silicone mat.
Roast in the preheated oven for about 20-25 minutes, until the vegetables are tender and the flavors meld together.
Remove from the oven and serve warm. Enjoy this delicious, protein-packed meal any time of day!