Stuffed Portobello Mushrooms with Quinoa and Spinach
Ingredients:
4 large portobello mushrooms, stems removed
1 cup cooked quinoa
2 cups fresh spinach
1 garlic clove, minced
1/4 cup grated Parmesan cheese (optional for vegans)
2 tbsp olive oil
Salt and pepper to taste
1 tbsp balsamic vinegar (optional for drizzling)
Instructions:
Prepare the mushrooms: Preheat the oven to 375°F (190°C). Brush the mushrooms with olive oil, season with salt and pepper, and place them on a baking sheet.
Cook the filling: In a pan, sauté the garlic in olive oil for 1-2 minutes. Add the spinach and cook until wilted. Mix the spinach with the cooked quinoa and Parmesan cheese, then season with salt and pepper.
Stuff the mushrooms: Spoon the quinoa and spinach mixture into each mushroom cap.
Bake: Place the stuffed mushrooms in the oven and bake for 15-20 minutes until the mushrooms are tender.
Serve: Drizzle with balsamic vinegar for extra flavor and serve hot.
Pros:
Low-carb and nutrient-dense: The combination of quinoa and spinach offers plenty of fiber, protein, and vitamins.
Vegan-friendly (if no cheese): Perfect for plant-based diets when cheese is omitted.
Simple and elegant: These stuffed mushrooms are easy to make but look gourmet, perfect for a dinner party.
Versatile: You can customize the stuffing with other veggies or cheeses to suit your taste.
Cons:
Texture preference: Some people may not enjoy the soft texture of cooked mushrooms.
Preparation time: Although not complicated, it involves a few steps (sautéing and baking), which might take a bit of time.
