Roasted Portobello Mushrooms Stuffed with Savory Quinoa and Spinach

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

Roasted Portobello Mushrooms Stuffed with Savory Quinoa and Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Portobello Mushrooms Stuffed with Savory Quinoa and Spinach

Enjoy a hearty, flavorful dish featuring robust roasted portobello mushrooms generously filled with a savory blend of quinoa, lentils, fresh spinach, chickpeas, and tangy feta. This recipe delivers satisfying umami and textured bites perfect for anyone seeking a nutritious, protein-packed meal with a gourmet touch.

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NUTRITION

570kcal
Protein
36.7g
Fat
14.8g
Carbs
80.1g

SERVINGS

1 serving

INGREDIENTS

2 medium Portobello Mushrooms (~150g total)

1/2 cup cooked Quinoa (~92g)

1 cup Fresh Spinach

1 oz Crumbled Feta Cheese

1 cup cooked Lentils (~198g)

1/4 cup cooked Chickpeas (~42g)

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently clean the portobello mushrooms, remove the stems and use a spoon to scrape out some of the gills, creating space for the filling.

  • 3

    Place the mushrooms on a baking tray lined with parchment paper. Drizzle with olive oil and season lightly with salt and pepper. Roast in the oven for about 10 minutes to soften.

  • 4

    While the mushrooms are roasting, prepare the savory filling. In a medium bowl, combine the cooked quinoa, cooked lentils, and cooked chickpeas.

  • 5

    Mix in the fresh spinach and crumbled feta, then season with a pinch of salt, pepper, and if desired, a sprinkle of garlic powder for additional flavor.

  • 6

    Remove the mushrooms from the oven and carefully spoon the quinoa and lentil mixture into each cap, piling the filling generously.

  • 7

    Return the stuffed mushrooms to the oven and bake for an additional 5-7 minutes to allow flavors to meld.

  • 8

    Serve warm, enjoying the hearty texture and rich flavors of this protein-packed meal.

Roasted Portobello Mushrooms Stuffed with Savory Quinoa and Spinach

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

Roasted Portobello Mushrooms Stuffed with Savory Quinoa and Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Portobello Mushrooms Stuffed with Savory Quinoa and Spinach

Enjoy a hearty, flavorful dish featuring robust roasted portobello mushrooms generously filled with a savory blend of quinoa, lentils, fresh spinach, chickpeas, and tangy feta. This recipe delivers satisfying umami and textured bites perfect for anyone seeking a nutritious, protein-packed meal with a gourmet touch.

NUTRITION

570kcal
Protein
36.7g
Fat
14.8g
Carbs
80.1g

SERVINGS

1 serving

INGREDIENTS

2 medium Portobello Mushrooms (~150g total)

1/2 cup cooked Quinoa (~92g)

1 cup Fresh Spinach

1 oz Crumbled Feta Cheese

1 cup cooked Lentils (~198g)

1/4 cup cooked Chickpeas (~42g)

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently clean the portobello mushrooms, remove the stems and use a spoon to scrape out some of the gills, creating space for the filling.

  • 3

    Place the mushrooms on a baking tray lined with parchment paper. Drizzle with olive oil and season lightly with salt and pepper. Roast in the oven for about 10 minutes to soften.

  • 4

    While the mushrooms are roasting, prepare the savory filling. In a medium bowl, combine the cooked quinoa, cooked lentils, and cooked chickpeas.

  • 5

    Mix in the fresh spinach and crumbled feta, then season with a pinch of salt, pepper, and if desired, a sprinkle of garlic powder for additional flavor.

  • 6

    Remove the mushrooms from the oven and carefully spoon the quinoa and lentil mixture into each cap, piling the filling generously.

  • 7

    Return the stuffed mushrooms to the oven and bake for an additional 5-7 minutes to allow flavors to meld.

  • 8

    Serve warm, enjoying the hearty texture and rich flavors of this protein-packed meal.