Vegetarian Stuffed Portobello Mushroom Caps Recipe
Packed with nutrition, this recipe for Stuffed Portobello Mushroom caps is delicious, easy to prepare, and hearty enough for a main dish. The recipe calls for prepared quinoa, a high-protein, high-fiber grain, now widely available at grocery stores. Use leftover quinoa from another meal, or prepare it while chopping and sautéing the veggies. Makes 4 servings. Serve with a green salad.
4 large Portobello Mushroom Caps
1/2 medium onion, diced
1/4 cup zucchini, diced
1/4 cup red peppers, diced
2 cups fresh spinach, chopped
1 T olive oil
3/4 cup prepared quinoa
1/4 cup cherry tomatoes, sliced
garlic powder, to taste
1 oz 2% Mozzarella cheese
2 T grated parmesan cheese
1 T balsamic vinegar
- Using a spoon, remove the stems and gills from the mushrooms, which are the dark ridges on the underside of the mushroom. (stems and gills can be reserved and added to soups, scrambled eggs, or a stir fry at a later date)
- Preheat the oven to 450 degrees. Heat the olive oil in a skillet set over a medium flame. Add the onion, red pepper, zucchini and saute for 1 minute.
- Add the cleaned and trimmed spinach and cook until tender, about 2-3 minutes.
- Add prepared Quinoa and heat through.
- Spray the bottom of each mushroom with nonstick cooking spray and place on a baking sheet pan. Place in the oven for 1-2 minutes just to heat the mushrooms.
- Sprinkle each mushroom with the garlic powder. Divide the vegetable mixture between the four mushrooms, then top with tomato and cheese. Bake for 6 minutes or until cheese is melted and bubbly.
- Drizzle vinegar over cooked mushrooms before serving.
Number of Servings: 4
Nutritional information per serving:
Total Fat: 7.0 g
Cholesterol: 6 mg
Sodium: 91 mg
Total Carbs: 16 g
Dietary Fiber: 4 g
Protein: 9 g