Stuffed portobello mushroom caps –Discover the delightful taste and savory essence of stuffed Portobello mushroom caps. This versatile dish allows you to enjoy a healthy yet satisfying meal, whether as an appetizer or a main course. Below, you’ll find everything you need to create this simple recipe that highlights the rich flavors of fresh ingredients. Let’s dive in!
Delicious Stuffed Portobello Mushroom Caps
These stuffed mushrooms make for a perfect addition to any dinner table. Their meaty texture and earthy flavor provide an excellent base for a variety of fillings. Whether you’re preparing a family dinner or hosting friends, these mushrooms are sure to impress.
Ingredients
- 4 large Portobello mushroom caps
- 1 cup cooked quinoa or rice
- 1 cup fresh spinach, chopped
- 1/2 cup cherry tomatoes, diced
- 1/2 cup feta cheese, crumbled
- 2 cloves garlic, minced
- 1/4 cup onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Carefully clean the Portobello mushroom caps and remove the stems. Place them on a baking sheet lined with parchment paper.
- In a skillet, heat the olive oil over medium heat. Add the chopped onions and garlic, cooking until softened and fragrant.
- Add the chopped spinach, diced tomatoes, and dried oregano. Cook until the spinach wilts slightly.
- In a mixing bowl, combine the cooked quinoa or rice with the sautéed mixture. Stir in the crumbled feta cheese, season with salt and pepper, and mix well.
- Stuff each mushroom cap generously with the filling mixture. Ensure they’re well packed for optimal flavor.
- Bake in the preheated oven for about 20-25 minutes or until the mushrooms are tender and the tops are slightly golden.
- Once done, remove from the oven and garnish with fresh parsley before serving.
Enjoy these flavorful stuffed Portobello mushroom caps as a wholesome meal that captures the essence of comfort food while remaining health-conscious!