Stuffed Portobello Mushrooms: A Gourmet Vegetarian Delight

The Versatility of Stuffed Portobello Mushrooms

Stuffed portobello mushrooms offer a delicious and satisfying vegetarian alternative to traditional burgers or main courses. Their large caps and meaty texture make them the perfect vessel for a wide variety of fillings. This recipe combines the earthiness of mushrooms with the heartiness of quinoa and the creaminess of cheese for a true vegetarian feast.

Featured Ingredient:

• Portobello Mushrooms: The star of the show! Choose large portobello mushrooms with firm, intact caps.

Delicious & Nutritious Stuffed Portobello Recipe

Ingredients:

• 4 large portobello mushrooms
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 cup cooked quinoa
• 1 cup chopped spinach, thawed and squeezed dry
• 1/4 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Prep the Portobellos: Clean the portobello mushrooms and carefully remove the stems. Lightly brush the caps with olive oil.
2. Sauté & Season: Heat the remaining olive oil in a skillet and sauté the onion until softened. Add the garlic, oregano, salt, and pepper, and cook for another minute.
3. Mix the Filling: Stir in the cooked quinoa, spinach, mozzarella, and half of the Parmesan cheese into the onion mixture.
4. Stuff & Bake: Preheat the oven to 400°F (200°C). Fill the portobello caps with the quinoa mixture. Sprinkle with the remaining Parmesan cheese. Bake for 20-25 minutes, or until mushrooms are tender and the cheese is melted and bubbly.
5. Enjoy! Serve immediately as a delicious and healthy vegetarian main course.

Tips:

• Protein power: Add cooked chickpeas, lentils, or crumbled tofu to the filling for extra protein.
• Flavor boost: Sprinkle a pinch of red pepper flakes for a slightly spicy kick.
• Creative toppings: Get creative with toppings like chopped fresh herbs, a drizzle of balsamic glaze, or roasted pine nuts.