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RECIPE
16 INGREDIENTS6 STEPS38min

Spinach and Quinoa Portabella Mushrooms

4.7
3 Ratings
Spinach and quinoa are a great pairing on their own, but toss in a little cheese and nestle them into a plump portabella mushroom and you’ve got yourself an awesome meal. Spinach and Quinoa Stuffed Portabella Mushrooms are healthy, vegetarian, and gluten-free.
Spinach and Quinoa Portabella Mushrooms Recipe | SideChef
Spinach and quinoa are a great pairing on their own, but toss in a little cheese and nestle them into a plump portabella mushroom and you’ve got yourself an awesome meal. Spinach and Quinoa Stuffed Portabella Mushrooms are healthy, vegetarian, and gluten-free.
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Compelled to Cook
Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
38min
Total Time
$2.14
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1/4 cup
divided
1/2 cup
White Onions , diced
3 cloves
Garlic , minced
5 2/3 cups
Fresh Spinach , washed, de-stemmed
1 cup
Quinoa , cooked
1/2 cup
Parmesan Cheese , freshly grated
1 Tbsp
1/2 tsp
Dried Thyme
1/2 tsp
1 pinch
Crushed Red Pepper Flakes
4
Portabella Mushroom Caps
to taste
Tomatoes , sliced
(optional)
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Nutrition Per Serving

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CALORIES
429
FAT
22.1 g
PROTEIN
18.2 g
CARBS
39.0 g

Author's Notes

Use 1/2 cup dry quinoa to 1 cup of vegetable or chicken broth and cook according to package directions. Yields about 1 1/4 cups.

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees F).
Step 2
Heat a large skillet over medium heat and add Olive Oil (2 Tbsp) . Sauté White Onions (1/2 cup) for 2-3 minutes. Add Garlic (3 cloves) and continue to cook for another minute. Add Fresh Spinach (5 2/3 cups) all at once and cook, stirring occasionally until spinach has completely wilted. Allow to cool slightly before proceeding.
Step 3
To the spinach, stir in Quinoa (1 cup) , Parmesan Cheese (1/2 cup) , Dried Parsley (1 tsp) , Dried Oregano (1/2 tsp) , Dried Thyme (1/2 tsp) , Lemon Juice (1 Tbsp) , Salt (1/2 tsp) , Ground Black Pepper (1/2 tsp) , and Crushed Red Pepper Flakes (1 pinch) . Set aside.
Step 4
Rinse Portabella Mushroom Caps (4) . Using a spoon, scrape out the dark fanned bit, going down to the solid surface of the mushroom. Brush the outside of each mushroom with Olive Oil (2 Tbsp) .
Step 5
Fill mushrooms with an approximate heaping 1/3 cup of mixture, pressing just slightly to fill in the mushroom cavity. Top with Tomatoes (to taste) if desired and then sprinkle each with Shredded Mozzarella Cheese (1/2 cup) .
Step 6
Place filled mushrooms onto a parchment lined baking sheet and bake in preheated oven for 20 minutes. Turn oven to broil and broil for 1-3 minutes until cheese is melty and golden. Remove from oven and serve immediately.
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Nutrition Per Serving
Calories
429
% Daily Value*
Fat
22.1 g
28%
Saturated Fat
5.5 g
28%
Trans Fat
0.0 g
--
Cholesterol
17.7 mg
6%
Carbohydrates
39.0 g
14%
Fiber
6.6 g
24%
Sugars
2.1 g
--
Protein
18.2 g
36%
Sodium
577.2 mg
25%
Vitamin D
0.1 µg
0%
Calcium
318.5 mg
24%
Iron
4.2 mg
23%
Potassium
286.3 mg
6%
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