Savory Herb and Quinoa Stuffed Portobello Mushrooms

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

Savory Herb and Quinoa Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Savory Herb and Quinoa Stuffed Portobello Mushrooms

Enjoy a hearty and satisfying meal featuring large, meaty Portobello mushrooms filled with a vibrant mix of fluffy quinoa, lean shredded chicken, tangy goat cheese, and colorful veggies, all accented with fresh herbs. Each bite is a delicious balance of earthy, savory, and bright flavors, making it a perfect option for breakfast, lunch, or dinner.

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NUTRITION

402kcal
Protein
36.7g
Fat
15.2g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (240g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Shredded Chicken Breast (70g)

1 oz Goat Cheese (28g)

1 cup Baby Spinach (30g)

1/4 cup chopped Red Bell Pepper (38g)

2 tbsp Fresh Herbs (Parsley & Thyme)

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stems from the Portobello mushrooms and scrape out a bit of the gills to create space for the filling. Brush both sides lightly with olive oil and place them gill side up on a baking sheet.

  • 3

    In a mixing bowl, combine the cooked quinoa, shredded chicken, chopped spinach, red bell pepper, goat cheese, and finely chopped fresh herbs. Drizzle in a teaspoon of olive oil and season with salt and pepper to taste.

  • 4

    Spoon the filling evenly into each mushroom cap, pressing gently to ensure the stuffing is compact.

  • 5

    Bake in the preheated oven for 18-20 minutes, until the mushrooms are tender and the filling is heated through.

  • 6

    Remove from the oven, allow to cool slightly, and enjoy your savory stuffed Portobello mushrooms.

Savory Herb and Quinoa Stuffed Portobello Mushrooms

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

Savory Herb and Quinoa Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Savory Herb and Quinoa Stuffed Portobello Mushrooms

Enjoy a hearty and satisfying meal featuring large, meaty Portobello mushrooms filled with a vibrant mix of fluffy quinoa, lean shredded chicken, tangy goat cheese, and colorful veggies, all accented with fresh herbs. Each bite is a delicious balance of earthy, savory, and bright flavors, making it a perfect option for breakfast, lunch, or dinner.

NUTRITION

402kcal
Protein
36.7g
Fat
15.2g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (240g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Shredded Chicken Breast (70g)

1 oz Goat Cheese (28g)

1 cup Baby Spinach (30g)

1/4 cup chopped Red Bell Pepper (38g)

2 tbsp Fresh Herbs (Parsley & Thyme)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stems from the Portobello mushrooms and scrape out a bit of the gills to create space for the filling. Brush both sides lightly with olive oil and place them gill side up on a baking sheet.

  • 3

    In a mixing bowl, combine the cooked quinoa, shredded chicken, chopped spinach, red bell pepper, goat cheese, and finely chopped fresh herbs. Drizzle in a teaspoon of olive oil and season with salt and pepper to taste.

  • 4

    Spoon the filling evenly into each mushroom cap, pressing gently to ensure the stuffing is compact.

  • 5

    Bake in the preheated oven for 18-20 minutes, until the mushrooms are tender and the filling is heated through.

  • 6

    Remove from the oven, allow to cool slightly, and enjoy your savory stuffed Portobello mushrooms.