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
55m.total
20m.Prep
35m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Parmesan Quinoa-Stuffed Portobello Mushrooms Recipe
- 1.50 Large Portobello Mushrooms
- 1/2 tablespoon Extra virgin olive oil
- 1/4 tablespoon Balsamic vinegar
- 1/4 cup Quinoa
- 1/2 cup Water
- 1/4 tablespoon Extra virgin olive oil
- 1/4 Large clove garlic
- 0.06 cup Grated Parmesan Cheese
- 0.08 cup Shredded Mozzarella Cheese
- 1/2 ounce Baby spinach
- 0.06 cup Pecans
- As required Freshly ground black pepper
Nutrition
value
value
391
calories per serving
22 g Fat14 g Protein34 g Carbs9 g FiberOther
Current Totals
- Fat22g
- Protein14g
- Carbs34g
- Fiber9g
MacroNutrients
- Carbs34g
- Protein14g
- Fiber9g
Fats
- Fat22g
Vitamins & Minerals
- Calcium252mg
- Iron5mg
- Vitamin A376mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B9123mcg
- Vitamin B12< 1mcg
- Vitamin C4mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium90mg
- Manganese1mg
- Phosphorus244mg
- Selenium11mcg
- Zinc3mg
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
Recipe By The Spruce Eats