Herb-Stuffed Roasted Portobello Mushrooms

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

Herb-Stuffed Roasted Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Herb-Stuffed Roasted Portobello Mushrooms

Savor these hearty Portobello mushrooms filled with a vibrant blend of quinoa, chickpeas, lentils, and fresh herbs. Each bite offers a delightful texture and savory herby notes, perfect for a light yet satisfying meal any time of day.

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NUTRITION

585kcal
Protein
32.1g
Fat
15g
Carbs
85.3g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (≈240g total)

3/4 cup cooked Quinoa (≈140g)

1/2 cup canned Chickpeas (≈125g)

1/2 cup cooked Lentils (≈100g)

1/8 cup crumbled Feta Cheese (≈19g)

1/2 cup chopped Fresh Spinach (≈15g)

1 tsp Extra-Virgin Olive Oil

1 tbsp Nutritional Yeast

2 tbsp Chopped Fresh Herbs (Parsley, Basil)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Clean the Portobello mushrooms with a damp paper towel and remove the stems. Gently scrape out any gills if desired for more room for the stuffing.

  • 3

    In a bowl, mix the cooked quinoa, chickpeas, cooked lentils, chopped spinach, crumbled feta, nutritional yeast, and fresh herbs. Season with a pinch of salt and pepper.

  • 4

    Drizzle the mixture with extra-virgin olive oil and stir to combine thoroughly.

  • 5

    Spoon the stuffing evenly into the cavity of each mushroom, pressing lightly to fill.

  • 6

    Place the stuffed mushrooms on a baking sheet lined with parchment paper.

  • 7

    Roast in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the stuffing is heated through.

  • 8

    Remove from the oven, adjust seasoning if necessary, and serve warm.

Herb-Stuffed Roasted Portobello Mushrooms

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

Herb-Stuffed Roasted Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Herb-Stuffed Roasted Portobello Mushrooms

Savor these hearty Portobello mushrooms filled with a vibrant blend of quinoa, chickpeas, lentils, and fresh herbs. Each bite offers a delightful texture and savory herby notes, perfect for a light yet satisfying meal any time of day.

NUTRITION

585kcal
Protein
32.1g
Fat
15g
Carbs
85.3g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (≈240g total)

3/4 cup cooked Quinoa (≈140g)

1/2 cup canned Chickpeas (≈125g)

1/2 cup cooked Lentils (≈100g)

1/8 cup crumbled Feta Cheese (≈19g)

1/2 cup chopped Fresh Spinach (≈15g)

1 tsp Extra-Virgin Olive Oil

1 tbsp Nutritional Yeast

2 tbsp Chopped Fresh Herbs (Parsley, Basil)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Clean the Portobello mushrooms with a damp paper towel and remove the stems. Gently scrape out any gills if desired for more room for the stuffing.

  • 3

    In a bowl, mix the cooked quinoa, chickpeas, cooked lentils, chopped spinach, crumbled feta, nutritional yeast, and fresh herbs. Season with a pinch of salt and pepper.

  • 4

    Drizzle the mixture with extra-virgin olive oil and stir to combine thoroughly.

  • 5

    Spoon the stuffing evenly into the cavity of each mushroom, pressing lightly to fill.

  • 6

    Place the stuffed mushrooms on a baking sheet lined with parchment paper.

  • 7

    Roast in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the stuffing is heated through.

  • 8

    Remove from the oven, adjust seasoning if necessary, and serve warm.