Parmesan Quinoa-Stuffed Portobello Mushrooms Recipe

Recipe By The Spruce Eats

Roasted portobello mushrooms make a succulent base for a savory quinoa stuffing made with parmesan cheese, baby spinach, and pecans. Plated upon a small pool of marinara sauce, the mushrooms make an attractive appetizer; add a salad, and you've got a nice, light lunch or dinner that comes together quickly.

4.8
15 Rating - Rate
Vegdiet
55minstotal
20minsPrep
35minsCook

ingredients serves

4
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Ingredients For Parmesan Quinoa-Stuffed Portobello Mushrooms Recipe

Nutrition
value
391
calories per serving
22 g Fat14 g Protein34 g Carbs9 g FiberOther

Current Totals

  • 22 g Fat
  • 14 g Protein
  • 34 g Carbs
  • 9 g Fiber

MacroNutrients

  • Carbs
    34 g
  • Protein
    14 g
  • Fiber
    9 g

Fats

  • Fat
    22 g

Vitamins & Minerals

  • Calcium
    252 mg
  • Iron
    5 mg
  • Vitamin A
    376 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    1 mg
  • Vitamin B6
    0 mg
  • Vitamin B9
    123 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    4 mg
  • Vitamin E
    3 mg
  • Copper
    0 mcg
  • Magnesium
    90 mg
  • Manganese
    1 mg
  • Phosphorus
    244 mg
  • Selenium
    11 mcg
  • Zinc
    3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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