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Stuffed Portobello Mushrooms with Sundried Tomato Quinoa
Indulge in the robust flavors of savory portobello mushrooms stuffed with hearty sundried tomato quinoa for a satisfying vegetarian meal that will leave you craving more!
Ingredients:
– 4 large portobello mushrooms
– 1 cup quinoa, cooked
– 1/4 cup sundried tomatoes, chopped
– 1/4 cup black olives, sliced
– 1/4 cup feta cheese, crumbled
– 2 tbsp pine nuts
– 2 cloves garlic, minced
– 1/4 tsp dried basil
– Salt and pepper to taste
– Fresh basil leaves for garnish
Directions:
1. Preheat the oven to 375°F (190°C). Remove the stems from the portobello mushrooms and place them gill-side up on a baking sheet.
2. In a mixing bowl, combine cooked quinoa, sundried tomatoes, black olives, feta cheese, pine nuts, garlic, dried basil, salt, and pepper.
3. Spoon the quinoa mixture into the portobello mushrooms, pressing gently to pack the filling.
4. Bake for 20-25 minutes until the mushrooms are tender and the filling is heated through.
5. Garnish with fresh basil leaves before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Calories: ~220 per serving | Servings: 4 | Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best results.
#VegetarianDelight #QuinoaRecipe #MushroomMagic 🍅🧀🍴