Healthy Stuffed Portobello Mushrooms with Quinoa and Veggies

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

Healthy Stuffed Portobello Mushrooms with Quinoa and Veggies

YOUR SOLIN GENERATED RECIPE

Healthy Stuffed Portobello Mushrooms with Quinoa and Veggies

Enjoy a vibrant, nutrient-packed dinner featuring a hearty Portobello mushroom cap filled with a savory blend of quinoa, black beans, lentils, tofu crumbles, and fresh veggies. This balanced dish combines earthy flavors and a satisfying texture profile for a delightful and wholesome meal.

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NUTRITION

523kcal
Protein
33.3g
Fat
14.1g
Carbs
68.8g

SERVINGS

1 serving

INGREDIENTS

1 Portobello Mushroom Cap (100g)

3/4 cup cooked Quinoa (140g)

1/4 cup Black Beans (43g)

1/2 cup cooked Lentils (100g)

3 oz Extra-Firm Tofu (85g)

1/2 oz Feta Cheese (14g)

1/2 tsp Olive Oil (2.3g)

Mixed Veggies (100g combined: red bell pepper, spinach, cherry tomatoes, onion)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the Portobello mushroom cap by gently wiping it with a damp cloth and remove the stem. Lightly brush the cap with olive oil.

  • 3

    In a bowl, combine the cooked quinoa, black beans, cooked lentils, and crumbled extra-firm tofu. Gently fold in the mixed veggies and sprinkle the feta cheese over the mixture.

  • 4

    Season the filling with salt, pepper, and your favorite herbs (such as oregano or basil) to taste.

  • 5

    Spoon the mixture generously into the cavity of the mushroom cap, pressing it down lightly to fill evenly.

  • 6

    Place the stuffed mushroom on a baking tray lined with parchment paper. Bake in the preheated oven for 20-25 minutes, until the filling is heated through and the mushroom is tender.

  • 7

    Remove from the oven and serve warm, enjoying the blend of earthy mushroom texture with the hearty, protein-packed filling.

Healthy Stuffed Portobello Mushrooms with Quinoa and Veggies

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

Healthy Stuffed Portobello Mushrooms with Quinoa and Veggies

YOUR SOLIN GENERATED RECIPE

Healthy Stuffed Portobello Mushrooms with Quinoa and Veggies

Enjoy a vibrant, nutrient-packed dinner featuring a hearty Portobello mushroom cap filled with a savory blend of quinoa, black beans, lentils, tofu crumbles, and fresh veggies. This balanced dish combines earthy flavors and a satisfying texture profile for a delightful and wholesome meal.

NUTRITION

523kcal
Protein
33.3g
Fat
14.1g
Carbs
68.8g

SERVINGS

1 serving

INGREDIENTS

1 Portobello Mushroom Cap (100g)

3/4 cup cooked Quinoa (140g)

1/4 cup Black Beans (43g)

1/2 cup cooked Lentils (100g)

3 oz Extra-Firm Tofu (85g)

1/2 oz Feta Cheese (14g)

1/2 tsp Olive Oil (2.3g)

Mixed Veggies (100g combined: red bell pepper, spinach, cherry tomatoes, onion)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the Portobello mushroom cap by gently wiping it with a damp cloth and remove the stem. Lightly brush the cap with olive oil.

  • 3

    In a bowl, combine the cooked quinoa, black beans, cooked lentils, and crumbled extra-firm tofu. Gently fold in the mixed veggies and sprinkle the feta cheese over the mixture.

  • 4

    Season the filling with salt, pepper, and your favorite herbs (such as oregano or basil) to taste.

  • 5

    Spoon the mixture generously into the cavity of the mushroom cap, pressing it down lightly to fill evenly.

  • 6

    Place the stuffed mushroom on a baking tray lined with parchment paper. Bake in the preheated oven for 20-25 minutes, until the filling is heated through and the mushroom is tender.

  • 7

    Remove from the oven and serve warm, enjoying the blend of earthy mushroom texture with the hearty, protein-packed filling.