Savory Stuffed Portobello Mushrooms with Quinoa and Spinach

🕒 Prep: 15 min
🔥 Cook: 25 min
🍽 Serves: 4
★★★★★
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Get ready to elevate your dinner game with these Savory Stuffed Portobello Mushrooms with Quinoa and Spinach. This dish is a delightful blend of hearty, nutritious ingredients, fitting perfectly into any meal plan while packing a punch of flavor. Let's dive in!

Ingredients for Savory Stuffed Portobello Mushrooms with Quinoa and Spinach

Portobello mushrooms serve as the base of our dish, providing a meaty texture and a rich, earthy flavor. Using quinoa, we get a protein-packed filling that complements the mushrooms beautifully. Olive oil adds richness and helps the mushrooms roast to perfection. The onion and garlic form the aromatic backbone, enhancing the overall taste profile. Spinach brings a vibrant green color and a nutritional boost, while sun-dried tomatoes add a sweet-tart punch. Feta cheese offers a creamy, tangy contrast, making the dish more indulgent. Finally, salt, black pepper, and fresh parsley round out the flavors, adding balance and a fresh finish.

Tips & Tricks

  • Choose large portobello mushrooms with deep caps to hold more filling.
  • If quinoa isn't your favorite, try swapping it with cooked rice or couscous.
  • Sun-dried tomatoes packed in oil are more flavorful and easier to chop.
  • For a vegan version, skip the feta or replace it with a vegan cheese.

Serving Suggestions

These stuffed mushrooms shine on their own but pair wonderfully with a crisp green salad or a side of roasted vegetables. For a more substantial meal, serve them alongside grilled chicken or fish. A chilled glass of Sauvignon Blanc complements the earthy flavors perfectly.

Frequently Asked Questions

Can I prepare these mushrooms in advance?
Yes, you can prep the filling and stuff the mushrooms ahead of time. Just bake them when you're ready to serve.
How do I store leftovers?
Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.

Savory Stuffed Portobello Mushrooms with Quinoa and Spinach Recipe Walkthrough

First, let's get the oven heating up — set it to 375°F (190°C). While that's warming, take your portobello mushrooms and remove their stems. Give them a nice brush with olive oil — you want them glistening. Place them cap side down on a baking sheet so they're ready to be filled.

Now, let's move to the stove. In a skillet over medium heat, pour in a little olive oil, then toss in the onion and garlic. Sauté these until they soften up, which should take about 5 minutes. You want that lovely aroma filling your kitchen.

Next, add the spinach and sun-dried tomatoes to the skillet. Cook them until the spinach wilts down, stirring occasionally. Here comes the fun part — mixing in the quinoa, feta cheese, salt, and pepper. Stir everything together until it's all well combined and looks deliciously inviting.

Spoon the quinoa mixture into each mushroom cap, making sure you distribute it evenly. Once they're all filled, they're ready to hit the oven. Bake them for about 20-25 minutes; you'll know they're done when the mushrooms are tender and the filling is heated through.

When they're out of the oven, sprinkle some fresh parsley on top for a pop of color and flavor before serving.

Why You'll Love This Recipe

  • Quick and simple preparation.
  • Perfect for a vegetarian main course or a hearty side dish.
  • Loaded with nutrients and rich, satisfying flavors.
  • Great for meal prep and leftovers.

Ingredients

4 large portobello mushrooms
1 cup cooked quinoa
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 cups fresh spinach, chopped
1/4 cup sun-dried tomatoes, chopped
1/4 cup feta cheese, crumbled
1/4 tsp salt
1/4 tsp black pepper
1 tbsp fresh parsley, chopped

Step-by-step Instructions

1. Preheat the oven to 375°F (190°C).
2. Remove the stems from the portobello mushrooms, brush them with olive oil, and place them cap side down on a baking sheet.
3. In a skillet over medium heat, add olive oil and sauté onion and garlic until soft, about 5 minutes.
4. Add the chopped spinach and sun-dried tomatoes to the skillet, cooking until the spinach is wilted.
5. Stir in the cooked quinoa, feta cheese, salt, and pepper, and mix until well combined.
6. Spoon the quinoa mixture into the mushroom caps, distributing evenly.
7. Bake for 20-25 minutes or until mushrooms are tender and filling is heated through.
8. Garnish with fresh parsley before serving.

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