Vegetable and Quinoa Stuffed Portobellos
These hearty portobello mushrooms are filled with a savory mixture of quinoa and vegetables, offering a delightful and balanced meal choice for health-conscious eaters.
Prep time: 15 minutesCook time: 20 minutesServes: 4
Ingredients
4 large portobello mushrooms
1 cup quinoa
2 cups water
1 tablespoon olive oil
1 small onion, diced
1 red bell pepper, diced
1 zucchini, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
1. Preheat oven to 375°F.
2. Remove stems from portobello mushrooms and set caps aside.
3. Rinse quinoa under cold water, then combine with 2 cups of water in a saucepan.
4. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.
5. In a skillet, heat olive oil over medium heat.
6. Sauté onion, bell pepper, zucchini, and garlic until tender, about 5 minutes.
7. Stir in cooked quinoa, thyme, salt, and pepper, mixing well.
8. Place mushroom caps on a baking sheet, then stuff with the quinoa mixture.
9. Sprinkle Parmesan cheese on top of each stuffed mushroom.
10. Bake in preheated oven for 20 minutes.
11. Garnish with fresh parsley before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in the oven at 350°F for 10 minutes or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
