Ingredients
Scale
- 4 large Portobello mushrooms
- 2 tablespoons olive oil
- 1 cup chopped spinach or kale
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 cup cooked quinoa or rice
- 1/2 cup crushed walnuts or pine nuts
- Salt and pepper to taste
- 1 cup shredded mozzarella or vegan cheese
Instructions
- Preheat your oven to 375°F (190°C). Remove stems from the mushrooms and scoop out some gills. Brush caps with olive oil, season with salt and pepper, and place on a baking sheet.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add diced onions and garlic; cook until translucent. Add chopped greens and cook until wilted.
- Mix in cooked quinoa or rice, crushed nuts, and Parmesan cheese. Season with salt and pepper.
- Fill each mushroom cap with the prepared stuffing. Top with shredded cheese.
- Bake for 20-25 minutes until cheese is bubbly and golden. Serve hot garnished with fresh herbs.
Notes
- Use large, fresh Portobello mushrooms for easier stuffing and presentation.
- Vary the cheese or use vegan alternatives for different dietary preferences.
- Add balsamic vinegar or pesto to enhance flavors.
- Chop ingredients efficiently with a quality veggie prep tool.
- Bake in a slow cooker for a hands-free cooking option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mushroom stuffed
- Calories: 250 kcal Kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 20 mg