Description
Deliciously stuffed Portobello mushrooms with quinoa, vegetables, and cheese.
Ingredients
Scale
- 4 large Portobello mushrooms, cleaned and stems removed
- 1 cup cooked quinoa or brown rice
- 1/2 cup finely diced bell peppers (any color)
- 1/2 cup chopped spinach (fresh or frozen)
- 1/2 cup shredded mozzarella cheese (or your favorite Halal cheese)
- 1/4 cup grated Parmesan cheese (ensure it’s Halal)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Gently clean each Portobello with a damp cloth or paper towel. Remove the stems and set the caps gill-side up on a baking sheet lined with parchment paper.
- In a skillet over medium heat, add 2 tablespoons of olive oil. Once warmed, add minced garlic and sauté until fragrant (about 1 minute).
- Add the diced bell peppers and chopped spinach. Sauté until the vegetables soften, about 3-4 minutes.
- In a mixing bowl, combine the sautéed mixture with cooked quinoa or brown rice, mozzarella, Parmesan, oregano, salt, and pepper. Mix everything until well combined.
- Generously spoon the filling into each Portobello cap. Pack it in for a hearty bite!
- Place the stuffed mushrooms in the preheated oven and bake for about 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes. Garnish with fresh parsley and serve warm.
Notes
- This recipe can be made vegetarian-friendly by ensuring the cheese is vegetarian-friendly.
- Feel free to add other vegetables or spices to customize your stuffing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 mushroom
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg