American CUISINE
Try this delicious and nutritious Quinoa-Stuffed Portobello Mushrooms recipe for a satisfying meal. These mushrooms are filled with a savory quinoa and vegetable mixture, making them a perfect vegetarian option for lunch or dinner.
Step_1
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step_2
Remove the stems from the mushrooms and gently scrape out the gills with a spoon. Place the mushrooms on the prepared baking sheet, gill side up.
Step_3
In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and the broth is absorbed.
Step_4
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
Step_5
Add the bell pepper, zucchini, thyme, oregano, salt, and pepper. Cook for another 5-7 minutes, or until the vegetables are tender.
Step_6
Remove the skillet from the heat and stir in the cooked quinoa and Parmesan cheese, if using.
Step_7
Spoon the quinoa mixture into the mushroom caps, pressing down gently to pack the filling.
Step_8
Bake for 20-25 minutes, or until the mushrooms are tender. Garnish with chopped parsley before serving.
4 large portobello mushrooms
1 cup quinoa, rinsed
2 cups vegetable broth
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 zucchini, diced
1/2 tsp dried thyme
1/2 tsp dried oregano
Salt and pepper to taste
1/4 cup grated Parmesan cheese (optional)
Fresh parsley, chopped, for garnish
