Title
Vegetable-stuffed portobello mushrooms
These hearty stuffed mushrooms are tender, cheesy, and nutritious.
Servings
4
Ingredients
1-2 Tbsp
olive oil
1 small
red onion, diced
2 cloves
garlic clove, minced
1 medium
zucchini, shredded
1 pepper,
diced
1 carrot,
shredded
1 celery,
diced
1 Tbsp
fresh basil leaves, chopped
1 Tbsp
lemon juice
1 (5 ounce) package
baby spinach leaves
1/2 cup
Parmesan cheese, shredded
Directions
- Preheat oven to 425 degrees F. Line baking pan with foil.
- Prepare vegetables as listed.
- In large pan, sauté onions and garlic. Add in zucchini, pepper, car-rot and celery, cook for 3-5 minutes.
- Stir in basil and lemon juice. Add spinach, cook until wilted.
- Remove from heat. Stir in quinoa and half of the Parmesan cheese.
- Arrange Portobello mushrooms on baking pan, gill or stem side up.
- Divide mixture between the mushroom caps.
- Bake for 15 minutes.
- Remove from oven and top with remaining Parmesan cheese. Cook for 2 minutes.
Recipe Nutrition
Calories
160
Fat
7
Carbs
17
Fiber
5
Protein
9
