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RECIPE
16 INGREDIENTS6 STEPS38MIN

Spinach and Quinoa Portabella Mushrooms

4.7
3 Ratings

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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.
38MIN
Total Time

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.
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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 tablespoon). Sauté White Onion (1/2 cup) for 2-3 minutes. Add Garlic (3 clove) and continue to cook for another minute. Add Fresh Spinach (6 ounce) 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 teaspoon), Dried Oregano (1/2 teaspoon), Dried Thyme (1/2 teaspoon), Lemon Juice (1 tablespoon), Salt (1/2 teaspoon), Ground Black Pepper (1/2 teaspoon), and Crushed Red Pepper Flakes (1 pinch). Set aside.
Step 4
Rinse Portabella Mushroom Cap (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 tablespoon).
Step 5
Fill mushrooms with an approximate heaping 1/3 cup of mixture, pressing just slightly to fill in the mushroom cavity. Top with Tomato (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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