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In recent years, the culinary world has seen an exciting shift towards healthy gourmet cooking, especially as more people embrace plant-based diets. This trend is not merely about excluding meat but instead focuses on the diverse flavors and textures that plant ingredients can offer. Among these versatile ingredients, Portobello mushrooms stand out as a hearty base for various culinary creations. Their robust structure and umami flavor make them an ideal candidate for stuffing, particularly when combined with nutritious fillings.

Stuffed Portobello Mushrooms

Discover the delicious world of plant-based cooking with Gourmet Quinoa & Spinach Stuffed Portobello Mushrooms! This mouthwatering dish features hearty Portobello mushrooms filled with a nutritious mixture of fluffy quinoa, fresh spinach, and savory seasonings. Not only is it packed with vitamins and antioxidants, but it also makes for an elegant presentation perfect for any occasion. Enjoy a satisfying meal that promotes healthy eating without compromising on flavor!
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Ingredients
  

4 large Portobello mushrooms, stems removed

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

2 cups fresh spinach, chopped

1 cup cherry tomatoes, halved

1/2 cup feta cheese, crumbled (or vegan cheese if preferred)

1/4 cup walnuts, chopped (optional)

3 cloves garlic, minced

1 small onion, finely chopped

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions
 

Preheat Oven: Start by preheating your oven to 375°F (190°C).

    Cook Quinoa: In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it stand while you prepare the filling.

      Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

        Add Spinach and Tomatoes: Add the chopped spinach and halved cherry tomatoes to the skillet. Sauté for another 3-5 minutes, until the spinach wilts. Season with salt, pepper, oregano, and smoked paprika.

          Mix Filling: In a large bowl, combine the cooked quinoa with the sautéed vegetable mixture. Stir in the crumbled feta cheese and chopped walnuts (if using) until well combined.

            Prepare Mushrooms: Gently wipe the Portobello mushrooms with a damp cloth to remove any dirt. Place them upside down (gill side up) on a baking sheet lined with parchment paper.

              Stuff Mushrooms: Generously fill each mushroom cap with the quinoa and vegetable filling, pressing down slightly to pack it in.

                Bake: Place the stuffed mushrooms in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the tops are slightly golden.

                  Serve: Remove from the oven and let cool slightly. Garnish with fresh parsley if desired. Serve warm and enjoy your delicious, healthy stuffed Portobello mushrooms!

                    Prep Time, Total Time, Servings:

                      20 minutes | 45 minutes | 4 servings