Stuffed Portobello Mushrooms - FoodByMaria Recipes

Vegan Meals

Stuffed Portobello Mushrooms

Prep

25 mins

Cook

10 mins

Yield

4

Yesterday I woke up cold, and in need of comfort food.  So I put on the ol’ fire place, lit a few candles, and brainstormed a few autumn dish ideas, and this is one I came up with.  Feast your eyes on these lovely Pumpkin & Quinoa Stuffed Portobello’s.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Stuffed Portobello Mushrooms

  • Author: Maria Koutsogiannis
  • Prep Time: 25 mins
  • Cook Time: 10 mins
  • Total Time: 35 mins
  • Yield: 4 1x
  • Category: Dinner

Description

A hearty, autumn dish that will keep you feeling warm inside, and happy about making a healthy choice for dinner!


Ingredients

Scale
  • All organic:
  • 3 cups cooked quinoa (around 11/2 cups raw)
  • 1/2 cup pumpkin puree
  • 1 red pepper, diced
  • 1 bunch of asparagus, chopped
  • 4 clean (use damp cloth and wipe) Portobello mushrooms
  • 2 gloves garlic, chopped
  • 1 medium white onion, diced
  • 1/4 crumbled feta
  • 1 tsp. salt
  • 1 tsp. pepper1 tbsp. EVOO
  • Finishing Touches
  • Sesame Seeds
  • EVOO
  • Lemon Juice

Instructions

  1. Preheat Oven to 375C
  2. On medium heat, add EVOO to a large sauce pan
  3. Add red pepper, asparagus, garlic, and onion, cook till golden and brown
  4. Add seasoning, quinoa, pumpkin, and feta (optional for those of who you don’t eat Dairy)
  5. Cook for 7-10 minutes, on low heat, stir frequently
  6. The feta will start to melt, and become creamy, so now it is time to scoop evenly the mixture into each mushroom.
  7. There may be some left over which can be enjoyed in a salad or on its own!
  8. Once prepped, line a baking sheet with parchment paper, and finish them off in the oven for 10 minutes!
  9. Your mind is about to be blown!

 

Post A Comment

Recipe rating