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.
Total Time
38min
4.4
5 Ratings
Author: Compelled to Cook
Servings:
4
Ingredients
•
4
Tbsp
Olive Oil
•
1/2
cup
White Onions
, diced
•
3
cloves
Garlic
, minced
•
6
oz
Fresh Spinach
, washed, de-stemmed
•
1
cup
Quinoa
, cooked
•
1/2
cup
Parmesan Cheese
, freshly grated
•
1
Lemon
, juiced
•
1
tsp
Dried Parsley
•
1/2
tsp
Dried Oregano
•
1/2
tsp
Dried Thyme
•
1/2
tsp
Salt
•
1/2
tsp
Ground Black Pepper
•
1
pinch
Crushed Red Pepper Flakes
•
4
Portabella Mushroom Caps
•
1/2
cup
Shredded Mozzarella Cheese
•
to taste
Tomatoes
, sliced
(optional)
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees F).
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 (6 oz) all at once and cook, stirring occasionally until spinach has completely wilted. Allow to cool slightly before proceeding.
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), juice from Lemon (1), Salt (1/2 tsp), Ground Black Pepper (1/2 tsp), and Crushed Red Pepper Flakes (1 pinch). Set aside.
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).
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).
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.
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.
Nutrition Per Serving
CALORIES
412
FAT
20.9 g
PROTEIN
17.3 g
CARBS
38.6 g
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