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- 4 large portobello mushrooms - 1 cup cooked quinoa - 1 cup fresh spinach, chopped - 1/2 cup sun-dried tomatoes, finely chopped - 1/2 cup feta cheese, crumbled - 1/4 cup walnuts, chopped - 2 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh basil leaves for garnish To make stuffed portobello mushrooms, gather your ingredients first. This helps you stay organized. Start with the main ingredients. You need four large portobello mushrooms. Remove their stems to create a hollow space for stuffing. Next, cook one cup of quinoa. This grain adds a nutty flavor and good texture. Chop one cup of fresh spinach, which adds color and nutrients. For the extra flavor, add sun-dried tomatoes. You want half a cup, chopped finely. Crumble half a cup of feta cheese for creaminess. Finally, chop a quarter cup of walnuts to add some crunch. Now, don't forget about the seasonings. Mince two cloves of garlic for a strong taste. Use two tablespoons of olive oil to sauté your veggies. One teaspoon of dried oregano gives an earthy flavor. Add salt and pepper to taste. Fresh basil leaves at the end will make a lovely garnish. For the full recipe, check out the details in the next section. Enjoy making these tasty stuffed mushrooms! - Preheat the oven to 375°F (190°C). - Clean the portobello mushrooms. Rinse them under water and pat them dry. Remove the stems and place them hollow side up on a baking sheet. - In a skillet, add olive oil and heat it on medium. - Sauté 2 cloves of minced garlic for 1-2 minutes until you smell a strong aroma. - Add 1 cup of chopped spinach and stir it until it wilts, which takes about 3 minutes. - In a large bowl, mix together the cooked quinoa, wilted spinach, 1/2 cup of finely chopped sun-dried tomatoes, 1/2 cup of crumbled feta cheese, 1/4 cup of chopped walnuts, 1 teaspoon of dried oregano, and salt and pepper to taste. Ensure everything combines well. - Generously spoon the filling into each portobello mushroom cap. - Bake the stuffed mushrooms in the oven for 25-30 minutes. Look for tender mushrooms with golden tops. - After baking, take them out and let them cool for a few minutes. - Garnish with fresh basil leaves before serving. Enjoy your stuffed portobello mushrooms! Check the Full Recipe for more details. To ensure your mushrooms are tender, start by washing them carefully. Remove any dirt, but do not soak them. Soaking can make them too watery. After cleaning, dry them gently with a paper towel. This helps keep them firm. When stuffing, use a spoon to pack the filling tightly. Don't be shy; fill them well! This ensures every bite is full of flavor. Bake them until the tops are golden brown and the mushrooms are soft. This usually takes about 25-30 minutes. Herbs and spices can really boost the taste of your stuffed mushrooms. Consider adding fresh parsley, thyme, or chives. These herbs add brightness and depth. You can also sprinkle some crushed red pepper for a bit of heat. If you want to customize the flavor, swap some ingredients. For example, use cooked rice instead of quinoa. You can also try different cheeses such as goat cheese or mozzarella. Feel free to add your favorite vegetables like bell peppers or zucchini. This gives your dish a personal touch. For the full recipe, check out the detailed instructions provided earlier. {{image_2}} Gluten-free options To make stuffed portobello mushrooms gluten-free, replace quinoa with rice or gluten-free grains. Use gluten-free breadcrumbs if you wish to add some crunch to the filling. Always check that all your ingredients are gluten-free, especially pre-packaged items. Vegan adaptations For a vegan version, swap feta cheese for a plant-based cheese or nutritional yeast. This adds flavor without dairy. Use a mix of nuts and seeds to keep the filling rich and satisfying. You can also use tofu as a protein source. Different cheeses to use While feta adds a nice tang, you can try mozzarella for a melty texture. Goat cheese works too, giving a creamy feel. If you like sharp flavors, use aged cheddar or blue cheese for a bold twist. Alternate vegetables for stuffing Feel free to get creative with veggies! Bell peppers, zucchini, or shredded carrots can add color and nutrition. You can also toss in some cooked lentils for extra protein. Mix and match based on what you have at home. For the full recipe, check the complete instructions above! To keep your stuffed portobello mushrooms fresh, store them in the fridge. Place them in an airtight container. This helps to keep moisture in and air out. Try to eat leftovers within three days for the best taste. If you want to make them last longer, you can freeze them. Wrap each mushroom in plastic wrap and then place them in a freezer-safe bag. This method helps keep the flavor intact. When you are ready to eat, thaw them in the fridge overnight. To reheat stuffed mushrooms, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the mushrooms on a baking sheet and cover them with foil. Heat for about 15 minutes. This keeps them moist and warm. You can also use a microwave if you are short on time. Place a mushroom on a microwave-safe plate and cover it with a damp paper towel. Heat for about 1-2 minutes. Check to see if they are warm enough. If not, heat in 30-second intervals. Enjoy your meal! For the full recipe, check the section above. Can I prep stuffed mushrooms in advance? Yes, you can prepare stuffed mushrooms ahead of time. Stuff the mushrooms and store them in the fridge. Cover them with plastic wrap. This way, they stay fresh for a day. When you're ready to cook, just bake them as directed. How do I know when the mushrooms are done? You’ll know mushrooms are done when they feel soft. The tops should be golden brown. Use a fork to check. If the mushrooms give easily, they are ready to eat. Can I use dried herbs instead of fresh ones? Yes, you can use dried herbs. They work well in the recipe. Just remember that dried herbs have a stronger flavor. You’ll need less than fresh herbs. Use about one-third the amount of dried herbs to fresh ones. What dishes pair well with stuffed portobello mushrooms? Stuffed portobello mushrooms go well with many sides. Here are a few ideas: - A fresh green salad - Roasted vegetables - Quinoa or rice pilaf - Garlic bread These options add color and taste to your meal. You can mix and match as you like! Stuffed portobello mushrooms make a tasty and healthy meal. You start with fresh mushrooms, add quinoa, spinach, and cheese, then bake. Along the way, I shared tips for flavors and storing leftovers. You can even customize these mushrooms to fit your diet. In the end, stuffed mushrooms are easy to make and fun to enjoy. Experiment with flavors and enjoy your creation. You’ll impress your friends and family with this dish.

Stuffed Portobello Mushrooms

Discover the delicious world of stuffed portobello mushrooms with this simple recipe! These delightful mushrooms filled with quinoa, spinach, sun-dried tomatoes, and feta make for a healthy and satisfying meal. Perfect for lunch or dinner, they are not only easy to prepare but also bursting with flavor.
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Ingredients
  

4 large portobello mushrooms, stems removed

1 cup cooked quinoa

1 cup fresh spinach, chopped

1/2 cup sun-dried tomatoes, finely chopped

1/2 cup feta cheese, crumbled

1/4 cup walnuts, chopped

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

    Rinse the portobello mushrooms under running water and gently pat them dry. Place them on the prepared baking sheet, hollow side up.

      In a skillet over medium heat, add olive oil and sauté the minced garlic for 1-2 minutes until fragrant.

        Add the chopped spinach and cook until wilted, about 3 minutes.

          In a large bowl, combine the cooked quinoa, wilted spinach, sun-dried tomatoes, crumbled feta cheese, chopped walnuts, oregano, salt, and pepper. Mix until all ingredients are well incorporated.

            Spoon the quinoa mixture generously into the cavity of each portobello mushroom.

              Bake in the oven for 25-30 minutes, until the mushrooms are tender and the tops are golden brown.

                Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves before serving.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4