Description
Delicious stuffed portobello mushrooms filled with savory ingredients.
Ingredients
Scale
- 4 large portobello mushrooms
- 1 cup cooked quinoa
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the portobello mushrooms and remove the stems.
- In a skillet, heat olive oil over medium heat.
- Add garlic, onions, and bell peppers. Sauté until softened.
- Stir in cooked quinoa, Italian seasoning, salt, and pepper.
- Remove from heat and mix in mozzarella cheese.
- Fill each mushroom cap with the quinoa mixture.
- Place stuffed mushrooms on a baking sheet.
- Bake for 20-25 minutes until mushrooms are tender.
- Serve warm.
Notes
- Feel free to add other vegetables as desired.
- Use different types of cheese for variation.
- These can be made ahead and baked before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg