Vegetarian Stuffed Portobello Mushrooms
Hearty portobello caps are filled with a flavorful, protein-packed quinoa mixture, making these stuffed mushrooms a satisfying and delicious vegetarian entrée.
Servings: 4
Ingredients
- ½ cup dry quinoa rinsed well
- 8 large portobellos
- 1 cup low-sodium vegetable broth
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion diced
- 1 small red bell pepper diced
- 4 cloves garlic minced
- ½ cup frozen corn kernels
- 1 medium zucchini cubed into ½-inch cubes
- 1 cup fresh spinach packed
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- kosher salt to taste
Instructions
- Preheat the oven to 375℉ (190℃).
- Combine ½ cup dry quinoa and 1 cup low-sodium vegetable broth in a medium saucepan. Bring to a boil over high heat, cover, reduce heat to medium-low and simmer for 20 minutes, or until the liquid is absorbed and quinoa is fluffy. Fluff the quinoa with a fork after cooking.
- While the quinoa is simmering, prepare the portobello mushrooms. Remove the stalk from the portobellos, and place them gill side down onto a baking sheet. Bake the mushrooms for 3-5 minutes, to slightly soften. Once the mushrooms begin to release their juices they are ready to be removed from the oven.
- While the quinoa is simmering and the portobello mushrooms are baking, heat 2 tablespoons extra virgin olive oil in a large nonstick skillet. Once the oil is heated, add in the diced onion and diced bell pepper and sauté until slightly softened, about 3-4 minutes. Add in the diced zucchini, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, and ½ teaspoon kosher salt and continue to sauté until the zucchini is tender, about 3-5 minutes. Once the veggies are tender, add in the minced garlic, fresh spinach, and corn and heat until the spinach has wilted and the corn is warmed through.
- Remove the vegetable mixture from the heat and add the cooked and fluffed quinoa. Stir to combine and taste the filling to see if additional salt is needed.
- Remove the mushrooms from the oven and flip to reveal their cavity. Generously fill the cavity with the vegetable quinoa filling. Return to the oven and bake for an additional 5-8 minutes, or until fork-tender.
Notes
Portobello Mushrooms: Use large portobellos for this recipe. To clean, simply wipe them down with a damp paper towel to remove any dirt. Do not season the mushroom itself with salt, as this will draw out too much liquid and make the mushrooms tough.
Note on Portobello Stalk: Feel free to dice up the portobello’s stalks and add to the filling along with the zucchini.
Quinoa: If you have leftover quinoa, add 1 cup to the vegetable filling and omit the dry quinoa and vegetable broth from the recipe.
Storage: Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in a 375℉ (190℃) oven to warm through. Store any leftover vegetable quinoa in a separate airtight container for 3-5 days.
Yield: I recommend 2 stuffed mushrooms per person for a hearty, filling entrée. Otherwise, serve 1 with additional sides or as an appetizer.
Nutrition
Calories: 226kcal | Carbohydrates: 30g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Sodium: 71mg | Potassium: 1025mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1662IU | Vitamin C: 37mg | Calcium: 51mg | Iron: 2mg
