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Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

Delightful stuffed portobello mushrooms filled with quinoa, spinach, and cheese, perfect for dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 mushrooms
Course: Dinner
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 large portobello mushrooms providing a meaty texture and earthy flavor
  • 1 cup cooked quinoa or rice choose quinoa for a protein-packed option or rice for a classic alternative
  • 1 cup chopped spinach adds vibrant color and nutrients
  • 1 cup diced tomatoes brings freshness and natural sweetness
  • ½ cup grated mozzarella cheese melts beautifully and adds rich creaminess
  • ¼ cup grated Parmesan cheese provides a nutty flavor
  • 2 cloves garlic, minced infuses the dish with aromatic goodness
  • 1 teaspoon dried oregano adds a warm, herbal note
  • to taste salt and pepper essential for enhancing flavors
For the Drizzle
  • 1 teaspoon olive oil helps sauté garlic and spinach
For the Garnish
  • fresh parsley optional, for garnish

Equipment

  • Baking Sheet
  • Skillet

Method
 

How to Make Stuffed Portobello Mushrooms
  1. Preheat the oven to 375°F.
  2. Clean the portobello mushrooms using a damp cloth. Carefully remove the stems and place the caps gill side up on a baking sheet.
  3. Sauté the garlic in a skillet over medium heat with olive oil until fragrant, about 1 minute, then add the chopped spinach and wilt it down.
  4. Mix in the cooked quinoa or rice, diced tomatoes, dried oregano, salt, and pepper until well combined.
  5. Incorporate the grated mozzarella and Parmesan until melted and creamy.
  6. Fill each portobello cap with the mixture, pressing gently to ensure they are generously stuffed.
  7. Bake in the preheated oven for 20-25 minutes until mushrooms are tender and cheese is melted and bubbly.
  8. Garnish with fresh parsley if desired.

Nutrition

Serving: 1mushroomCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 450mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 15IUVitamin C: 30mgCalcium: 20mgIron: 10mg

Notes

For extra flavor, consider adding balsamic vinegar to the filling. Let mushrooms cool after baking for easier handling.

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