Herb-Roasted Portobello Mushrooms with Savory Grain Stuffing

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

Herb-Roasted Portobello Mushrooms with Savory Grain Stuffing

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Portobello Mushrooms with Savory Grain Stuffing

Enjoy a hearty and wholesome plate of herb-roasted Portobello mushrooms filled with a savory blend of quinoa, lentils, and marinated tempeh, brightened with fresh spinach, garlic, and aromatic herbs. This dish is perfect for a fulfilling dinner that melds textures and robust flavors while keeping the meal lean and protein-packed.

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NUTRITION

537kcal
Protein
37.8g
Fat
18.6g
Carbs
64.1g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (160g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Cooked Lentils (100g)

100g Tempeh

1 cup Baby Spinach (30g)

1/4 cup Chopped Onion (40g)

2 cloves Garlic (6g)

1 teaspoon Olive Oil

2 tablespoons Fresh Herbs (Parsley & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Clean the Portobello mushrooms by gently wiping them with a damp cloth.

  • 2

    Remove the stems from the mushrooms carefully, and scrape out some of the gills if you prefer a less earthy flavor, creating space for the stuffing.

  • 3

    In a pan, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant, about 3-4 minutes.

  • 4

    Add the crumbled tempeh to the pan and cook for another 3-4 minutes until it starts to brown lightly.

  • 5

    Stir in the cooked quinoa and lentils along with the fresh herbs. Mix well and season with salt and pepper to taste. Toss in the baby spinach and allow it to wilt slightly, about 1-2 minutes.

  • 6

    Spoon the savory stuffing evenly into the cavity of each Portobello mushroom cap.

  • 7

    Place the stuffed mushrooms on a baking tray and roast in the oven for about 15-18 minutes, until the mushrooms are tender and the stuffing is heated through.

  • 8

    Remove from the oven and serve warm. Optionally, finish with a squeeze of lemon juice for added brightness.

Herb-Roasted Portobello Mushrooms with Savory Grain Stuffing

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

Herb-Roasted Portobello Mushrooms with Savory Grain Stuffing

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Portobello Mushrooms with Savory Grain Stuffing

Enjoy a hearty and wholesome plate of herb-roasted Portobello mushrooms filled with a savory blend of quinoa, lentils, and marinated tempeh, brightened with fresh spinach, garlic, and aromatic herbs. This dish is perfect for a fulfilling dinner that melds textures and robust flavors while keeping the meal lean and protein-packed.

NUTRITION

537kcal
Protein
37.8g
Fat
18.6g
Carbs
64.1g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (160g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Cooked Lentils (100g)

100g Tempeh

1 cup Baby Spinach (30g)

1/4 cup Chopped Onion (40g)

2 cloves Garlic (6g)

1 teaspoon Olive Oil

2 tablespoons Fresh Herbs (Parsley & Thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Clean the Portobello mushrooms by gently wiping them with a damp cloth.

  • 2

    Remove the stems from the mushrooms carefully, and scrape out some of the gills if you prefer a less earthy flavor, creating space for the stuffing.

  • 3

    In a pan, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant, about 3-4 minutes.

  • 4

    Add the crumbled tempeh to the pan and cook for another 3-4 minutes until it starts to brown lightly.

  • 5

    Stir in the cooked quinoa and lentils along with the fresh herbs. Mix well and season with salt and pepper to taste. Toss in the baby spinach and allow it to wilt slightly, about 1-2 minutes.

  • 6

    Spoon the savory stuffing evenly into the cavity of each Portobello mushroom cap.

  • 7

    Place the stuffed mushrooms on a baking tray and roast in the oven for about 15-18 minutes, until the mushrooms are tender and the stuffing is heated through.

  • 8

    Remove from the oven and serve warm. Optionally, finish with a squeeze of lemon juice for added brightness.