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Quinoa Stuffed Portobello Mushrooms


  • Author: The Sweet Cucina
  • Total Time: 45 minutes
  • Yield: 4 Servings 1x

Ingredients

Units Scale
  • 3 tbsp olive oil, divided
  • 1/2 cup white onion or yellow onion, chopped
  • 8 oz quinoa, cooked (I used 90 second quinoa)
  • 8 oz lentils, cooked (I used 90 second black lentils)
  • 5 oz baby spinach
  • 1/2 cup feta, crumbled
  • 4 portobello mushrooms
  • sea salt
  • black pepper

Instructions

  1. Preheat oven to 400 degrees.
  2. Remove stems from portobellos.
  3. Place portobellos on a parchment lined sheet pan or casserole dish.
  4. Drizzle mushrooms with 2 tablespoons of the olive oil and season with salt and pepper, set aside.
  5. In a large skillet, heat remaining tablespoon of olive oil.
  6. Add chopped onion and cook until onion has softened, about 5 minutes.
  7. Add the cooked quinoa and cooked lentils, stir.
  8. Then add the baby spinach, cook until completely wilted.
  9. Remove skillet from heat and stir in the crumbled feta.
  10. Stuffed the middle of each mushroom with 1/2 cup of the quinoa mixture, the mushrooms will very full.
  11. Bake for 30 minutes.
  12. If you wish, garnish with tzatziki or salsa.
  13. Enjoy!

Notes

  • I used the 90 second quinoa and 90 second lentils, and since they are already cooked and I add them to the skillet directly from the package without heating.
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Dinner, Meatless
  • Method: Baking