Easy Stuffed Portobello Mushrooms
Easy Stuffed Portobello Mushrooms , a delicious appetizer or meal recipe made with spinach, zucchini, and corn. Vegan, Mediterranean diet.
Servings: 8
Equipment
Ingredients
- 8 Portobello Mushrooms. -stems and gills removed
- 2 tbsp Olive Oil.
- 3 tsp Garlic. -Chopped into small pieces.
- 1 Onion. -Diced into small pieces.
- 1 Zucchini. -cleaned and then chopped into smaller pieces.
- 1 cup Spinach. - Use fresh spinach leaves that are packed.
- ½ cup Quinoa -Cooked quinoa
- ½ cup Corn.
- 1 Red Bell Pepper. -Chopped into smaller pieces.
- Seasonings - such as oregano, paprika, and salt.
Instructions
- Prepare. Start by preparing the ingredients as indicated.
- Saute. Heat the olive oil in a large skillet over medium heat for one minute. Then add the garlic, onion, and zucchini to the skillet and saute for about two minutes until the garlic is fragrant and the zucchini has softened. You can then add the remaining stuffing ingredients, except for the cooked quinoa, and saute for another two minutes for the spinach to cook.
- Add the quinoa. Remove the skillet from the heat and stir in the quinoa and seasonings. Then let the ingredients cool while you prepare the mushrooms.
- Prepare the mushrooms. To remove moisture and soften the mushroom caps, place the mushrooms, gill sides up, on a rimmed baking sheet. Bake the mushrooms at 375F for four minutes or until slightly softened . You can use a clean paper towel to dab off any excess moisture.
- Stuff and Bake. Carefully flip the mushrooms over and use a cookie scoop or spoon to scoop the filling into the mushrooms, spreading it out evenly. Then, return the mushrooms to the oven and bake until tender (about five minutes).
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. To make this recipe fully vegan, please make sure that you are using fully vegan ingredients.
See Foodwineandlove.com for details on this recipe.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. To make this recipe fully vegan, please make sure that you are using fully vegan ingredients.
See Foodwineandlove.com for details on this recipe.
originally posted:
October 28, 2024*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Calories: 112kcal | Carbohydrates: 15g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 16mg | Potassium: 531mg | Fiber: 3g | Sugar: 5g | Vitamin A: 885IU | Vitamin C: 26mg | Calcium: 22mg | Iron: 1mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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