Roasted Quinoa and Vegetable Stuffed Portobello Mushrooms

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

Roasted Quinoa and Vegetable Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Roasted Quinoa and Vegetable Stuffed Portobello Mushrooms

Enjoy a vibrant and hearty dish featuring roasted portobello mushrooms filled with a protein-packed blend of quinoa, chickpeas, crumbled tofu, and fresh vegetables. Topped with a perfectly poached egg and seasoned with aromatic herbs, this meal is a nourishing and satisfying option that celebrates texture, flavor, and wholesome ingredients.

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NUTRITION

494kcal
Protein
31.3g
Fat
18.4g
Carbs
57.2g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (244g)

1/2 cup cooked Quinoa (93g)

1/2 cup Chickpeas, drained (82g)

100g Firm Tofu, crumbled

1 Large Egg

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

1/4 cup diced Yellow Onion (40g)

1/2 cup Fresh Spinach (15g)

1 tsp Olive Oil

1 tsp Mixed Italian Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Gently remove stems from the portobello mushrooms and scrape out some of the gills if desired for extra space.

  • 2

    In a pan, heat the olive oil over medium heat and sauté the diced yellow onion and red bell pepper until they soften, about 3-4 minutes.

  • 3

    Add the crumbled tofu and chickpeas to the pan, stirring in the mixed Italian herbs, salt, and pepper. Cook for an additional 2 minutes.

  • 4

    Stir in the cooked quinoa and fresh spinach, allowing the spinach to wilt slightly, then remove from heat.

  • 5

    Spoon the quinoa and vegetable mixture evenly into the cavity of each portobello mushroom.

  • 6

    Place the stuffed mushrooms on a baking sheet and roast in the oven for 12-15 minutes until the mushrooms are tender.

  • 7

    Meanwhile, cook the egg to your liking (poached or soft-boiled works beautifully).

  • 8

    Top each stuffed mushroom with the cooked egg, slice if desired, and serve immediately.

Roasted Quinoa and Vegetable Stuffed Portobello Mushrooms

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

Roasted Quinoa and Vegetable Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Roasted Quinoa and Vegetable Stuffed Portobello Mushrooms

Enjoy a vibrant and hearty dish featuring roasted portobello mushrooms filled with a protein-packed blend of quinoa, chickpeas, crumbled tofu, and fresh vegetables. Topped with a perfectly poached egg and seasoned with aromatic herbs, this meal is a nourishing and satisfying option that celebrates texture, flavor, and wholesome ingredients.

NUTRITION

494kcal
Protein
31.3g
Fat
18.4g
Carbs
57.2g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (244g)

1/2 cup cooked Quinoa (93g)

1/2 cup Chickpeas, drained (82g)

100g Firm Tofu, crumbled

1 Large Egg

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

1/4 cup diced Yellow Onion (40g)

1/2 cup Fresh Spinach (15g)

1 tsp Olive Oil

1 tsp Mixed Italian Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Gently remove stems from the portobello mushrooms and scrape out some of the gills if desired for extra space.

  • 2

    In a pan, heat the olive oil over medium heat and sauté the diced yellow onion and red bell pepper until they soften, about 3-4 minutes.

  • 3

    Add the crumbled tofu and chickpeas to the pan, stirring in the mixed Italian herbs, salt, and pepper. Cook for an additional 2 minutes.

  • 4

    Stir in the cooked quinoa and fresh spinach, allowing the spinach to wilt slightly, then remove from heat.

  • 5

    Spoon the quinoa and vegetable mixture evenly into the cavity of each portobello mushroom.

  • 6

    Place the stuffed mushrooms on a baking sheet and roast in the oven for 12-15 minutes until the mushrooms are tender.

  • 7

    Meanwhile, cook the egg to your liking (poached or soft-boiled works beautifully).

  • 8

    Top each stuffed mushroom with the cooked egg, slice if desired, and serve immediately.