Portobello Mushrooms Stuffed with Savory Quinoa and Vegetables

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

Portobello Mushrooms Stuffed with Savory Quinoa and Vegetables

YOUR SOLIN GENERATED RECIPE

Portobello Mushrooms Stuffed with Savory Quinoa and Vegetables

Enjoy a hearty and satisfying dish featuring large Portobello mushroom caps filled with a savory mix of quinoa, chickpeas, black beans, spinach, bell pepper, and extra-firm tofu, all enhanced with a sprinkle of nutritional yeast for a tangy depth of flavor. This balanced meal delivers an appealing blend of textures and vibrant tastes, perfect for a nutritious dinner.

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NUTRITION

443kcal
Protein
37.3g
Fat
10.4g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello mushroom cap (120g)

1/2 cup cooked quinoa (93g)

1/4 cup chickpeas (40g)

1/4 cup black beans (42g)

1/2 cup cooked spinach (90g)

1/4 cup diced red bell pepper (40g)

100g extra-firm tofu

2 tbsp nutritional yeast (16g)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Clean the Portobello mushroom cap by gently wiping with a damp cloth and remove the stem. Using a small spoon, scrape out some of the gills to create more room for stuffing.

  • 3

    In a bowl, combine the cooked quinoa, chickpeas, black beans, cooked spinach, and diced red bell pepper. Crumble the tofu into small pieces and add to the mixture along with nutritional yeast. Season with salt, pepper, and any herb of your choice (such as thyme or oregano) to taste.

  • 4

    Mix the filling well until all components are evenly distributed.

  • 5

    Spoon the filling into the cavity of the Portobello mushroom cap, ensuring it is well-packed.

  • 6

    Place the stuffed mushroom on a lightly greased baking sheet or in an oven-safe dish. Bake for 20-25 minutes, or until the mushroom is tender and the filling is heated through.

  • 7

    Once done, remove from the oven and serve warm. Enjoy your savory stuffed Portobello as a nourishing dinner.

Portobello Mushrooms Stuffed with Savory Quinoa and Vegetables

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

Portobello Mushrooms Stuffed with Savory Quinoa and Vegetables

YOUR SOLIN GENERATED RECIPE

Portobello Mushrooms Stuffed with Savory Quinoa and Vegetables

Enjoy a hearty and satisfying dish featuring large Portobello mushroom caps filled with a savory mix of quinoa, chickpeas, black beans, spinach, bell pepper, and extra-firm tofu, all enhanced with a sprinkle of nutritional yeast for a tangy depth of flavor. This balanced meal delivers an appealing blend of textures and vibrant tastes, perfect for a nutritious dinner.

NUTRITION

443kcal
Protein
37.3g
Fat
10.4g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello mushroom cap (120g)

1/2 cup cooked quinoa (93g)

1/4 cup chickpeas (40g)

1/4 cup black beans (42g)

1/2 cup cooked spinach (90g)

1/4 cup diced red bell pepper (40g)

100g extra-firm tofu

2 tbsp nutritional yeast (16g)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Clean the Portobello mushroom cap by gently wiping with a damp cloth and remove the stem. Using a small spoon, scrape out some of the gills to create more room for stuffing.

  • 3

    In a bowl, combine the cooked quinoa, chickpeas, black beans, cooked spinach, and diced red bell pepper. Crumble the tofu into small pieces and add to the mixture along with nutritional yeast. Season with salt, pepper, and any herb of your choice (such as thyme or oregano) to taste.

  • 4

    Mix the filling well until all components are evenly distributed.

  • 5

    Spoon the filling into the cavity of the Portobello mushroom cap, ensuring it is well-packed.

  • 6

    Place the stuffed mushroom on a lightly greased baking sheet or in an oven-safe dish. Bake for 20-25 minutes, or until the mushroom is tender and the filling is heated through.

  • 7

    Once done, remove from the oven and serve warm. Enjoy your savory stuffed Portobello as a nourishing dinner.