Stuffed Portobello Mushrooms with Quinoa & Spinach
Nutrition per serving
Ingredients
- 4 large portobello mushroom caps
- 170g quinoa, rinsed
- 320ml vegetable stock
- 200g baby spinach
- 1 small red onion, diced
- 2 garlic cloves, minced
- 200g cherry tomatoes, halved
- 60g reduced-fat feta, crumbled
- 40g parmesan, grated
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- Fresh parsley or basil, to serve
Instructions
1. Heat the oven to 200°C. Remove the stems and wipe the caps; brush with the oil and bake gill-side up for 8 minutes to release moisture.
2. Cook the quinoa in the vegetable stock for 15 minutes until the liquid is absorbed, then rest covered for 5 minutes and fluff with a fork.
3. In a pan, cook the onion and garlic for 2 minutes, then add the tomatoes, oregano and smoked paprika for 3 minutes, and stir in the spinach until wilted.
4. Mix the quinoa through the vegetable mixture with the crumbled feta, and season with salt and pepper.
5. Fill the mushroom caps with the mixture, scatter over the parmesan and bake 12–15 minutes until the cheese is melted and lightly browned.
6. Rest for 3 minutes, scatter over the fresh herbs and serve warm.
These stuffed mushrooms are my go-to dinner when I crave something warm and comforting that still feels light. Big portobello caps get baked until tender and juicy, then loaded with quinoa cooked in vegetable stock, wilted spinach, cherry tomatoes and red onion, with crumbled feta that melts into every bite. Each mushroom packs 18 grams of protein, and at 320 calories it's a complete vegetarian dinner that actually fills you up. It's 35 minutes in the oven total, and the filling meal-preps beautifully for a quick weeknight dinner. Serve with a simple green salad and it looks like it came from a restaurant.
