Enjoy our delicious Quinoa Stuffed Portobello Mushrooms with Tomato and Basil for a satisfying and nutritious lunch. These mushrooms are filled with a flavorful quinoa mixture and baked to perfection.
Quinoa Stuffed Portobello Mushrooms with Tomato and Basil
Looking for a hearty and delicious lunch option? Try our Quinoa Stuffed Portobello Mushrooms with Tomato and Basil recipe. These mushrooms are filled with a tasty mixture of cooked quinoa, diced tomatoes, fresh basil, and Parmesan cheese.
Baked to perfection, these stuffed mushrooms are a wholesome and satisfying meal that will keep you energized throughout the day.
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Quinoa Stuffed Portobello Mushrooms with Tomato and Basil
Ingredients
- 4 large Portobello mushrooms
- 1 cup cooked quinoa
- 1 cup diced tomatoes
- 1/4 cup chopped fresh basil
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Nutritional Information (Per Serving)
- Calories: 180
- Protein: 8g
- Carbohydrates: 20g
- Fiber: 4g
- Fat: 8g
- Sugar: 3g
Instructions
- Preheat the oven to 375°F (190°C).
- Remove the stems from the Portobello mushrooms and gently scrape out the gills with a spoon.
- In a bowl, combine the cooked quinoa, diced tomatoes, chopped basil, minced garlic, grated Parmesan cheese, olive oil, salt, and pepper.
- Divide the quinoa mixture evenly among the Portobello mushrooms, filling the caps.
- Place the stuffed mushrooms on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the filling is heated through.
- Serve the Quinoa Stuffed Portobello Mushrooms as a satisfying and flavorful lunch option.
Service Suggestion
- Pair with a glass of chilled white wine for a delightful lunchtime treat.
- Garnish with extra fresh basil leaves before serving for an added touch of freshness.
Notes
- Top the stuffed mushrooms with a sprinkle of breadcrumbs for added texture.
- Serve with a side salad or roasted vegetables for a complete and balanced lunch.
