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Stuffed Portobello with Quinoa
Portobello caps stuffed with herbed quinoa, roasted vegetables and feta. Roasting the caps gill-side down for a few minutes first drives off their moisture, so the filling doesn't turn the mushroom watery.
Total time
40 min
Prep
15 min
Cook
25 min
Difficulty
easy
Cuisine
Australian
vegetariangluten-free
Ingredients
6large portobello mushrooms
200gquinoa, cooked
1zucchini, diced and roasted
1red capsicum, diced and roasted
100gfeta, crumbled
2 tbspfresh basil
2 tbspolive oil
salt and pepperto taste
Instructions
1
Remove mushroom stems. Brush caps with olive oil.
2
Mix quinoa, roasted vegetables, feta and basil.
3
Fill mushrooms.
4
Drizzle with olive oil.
5
Bake at 200°C for 20 minutes.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
206
Protein
6.9g
Fat
13.4g
Carbs
15.2g
Fiber
2.6g
Sodium
238mg
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