Description
Delightful vegetarian stuffed mushrooms filled with creamy feta, quinoa, and fresh vegetables, perfect for a cozy dinner or elegant appetizer.
Ingredients
Scale
- 4 large Portobello mushrooms
- 1 cup cooked quinoa
- 1/2 cup cherry tomatoes, diced
- 1/2 cup spinach, chopped
- 1/2 cup feta cheese, crumbled
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (e.g., basil or parsley) for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Gently clean the Portobello mushrooms and remove the stems, creating a nice cavity for filling.
- Combine the cooked quinoa, diced cherry tomatoes, chopped spinach, crumbled feta cheese, minced garlic, olive oil, salt, and pepper in a large bowl. Stir until everything is well mixed.
- Stuff each mushroom cap with the flavorful mixture, pressing down gently to ensure the filling stays put.
- Place the stuffed mushrooms on a baking tray lined with parchment paper for easy cleanup.
- Bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the filling is warmed through.
- Garnish with fresh herbs before serving to add a lovely touch of color and flavor.
Notes
Make ahead by preparing the stuffing in advance and refrigerating. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg