YOUR SOLIN GENERATED RECIPE
Portobello Mushrooms Stuffed with Savory Quinoa and Vegetables
Enjoy a hearty and savory dish that marries the meaty texture of Portobello mushrooms with a vibrant filling of quinoa, chickpeas, and freshly sautéed vegetables. Enhanced with a hint of feta and a delicate touch of egg white, this dish offers a satisfying balance of flavors and textures perfect for any meal.
INGREDIENTS
2 large Portobello mushroom caps
1 cup cooked quinoa
1/2 cup cooked chickpeas
1/2 cup cooked spinach
1/4 cup diced red bell pepper
1/4 cup chopped yellow onion
1 oz feta cheese
1 egg white
1 tsp olive oil
1 clove garlic, minced
PREPARATION
Preheat your oven to 375°F.
Clean the Portobello mushroom caps by gently wiping away any dirt. Remove the stems and scrape out a little of the gills to create more space for the filling.
In a skillet, heat the olive oil over medium heat. Sauté the chopped onion, diced red bell pepper, and minced garlic until they soften and become fragrant, about 3-4 minutes.
Stir in the cooked quinoa, chickpeas, and spinach. Mix well and allow the flavors to meld together for another 2 minutes. Remove the skillet from the heat.
Lightly whisk the egg white and then fold it into the vegetable-quinoa mixture along with the crumbled feta cheese. This helps bind the filling together.
Spoon the savory filling evenly into each mushroom cap, pressing gently to ensure it’s well-packed.
Place the stuffed mushrooms on a baking tray lined with parchment paper and bake in the preheated oven for 15-18 minutes until the mushrooms are tender and the filling is warmed through.
Remove from the oven and serve warm. Enjoy this nutrient-packed dish as a satisfying meal any time of the day.