Stuffed Portobello Mushrooms

Mediterranean cuisine is celebrated for its vibrant flavors, rich textures, and fresh ingredients that not only delight the palate but also promote a healthy lifestyle. This culinary tradition, which spans across several countries bordering the Mediterranean Sea, is characterized by its emphasis on wholesome foods like fruits, vegetables, whole grains, legumes, nuts, and healthy fats. Each dish tells a story of cultural heritage, showcasing the bountiful produce and flavors unique to the region.

Discover the delightful Savory Mediterranean Stuffed Portobello Mushrooms, a perfect blend of vibrant Mediterranean flavors and nutritious ingredients. This recipe features meaty Portobello mushrooms, protein-packed quinoa, and a medley of fresh vegetables, olives, and feta cheese. Ideal for any meal, it showcases the rich textures and tastes of Mediterranean cuisine while promoting a healthy lifestyle. Enjoy these versatile stuffed mushrooms for a flavorful and nutritious experience.

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Ingredients

4 large Portobello mushrooms, stems removed and cleaned

1 cup cooked quinoa

1/2 cup cherry tomatoes, halved

1/2 cup baby spinach, chopped

1/4 cup red onion, finely chopped

1/4 cup Kalamata olives, pitted and roughly chopped

1/3 cup feta cheese, crumbled

2 cloves garlic, minced

2 tablespoons fresh parsley, chopped

1 tablespoon olive oil

1 teaspoon dried oregano

Salt and pepper to taste

Optional: Balsamic glaze for drizzling

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Mushroom Caps: Place the cleaned Portobello mushrooms on a baking sheet, gill side up. Brush the tops with a little olive oil and season with salt and pepper.

Mix the Filling: In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, chopped spinach, red onion, Kalamata olives, feta cheese, garlic, parsley, and oregano. Drizzle with the remaining olive oil and stir until everything is well mixed. Season to taste with additional salt and pepper.

Stuff the Mushrooms: Generously spoon the quinoa mixture into the gilled side of each mushroom cap, packing it lightly but ensuring the mixture stays atop the mushrooms.

Bake: Place the stuffed mushrooms in the oven and bake for 25-30 minutes, or until the mushrooms are tender and the filling is heated through.

Serve: Remove the mushrooms from the oven and let them cool slightly. Drizzle with balsamic glaze if desired, and serve warm. Enjoy!

Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings