Stuffed Portobello with Quinoa

Name: Stuffed Portobello with Quinoa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 6 large portobello mushrooms; 200g quinoa, cooked; 1 zucchini, diced and roasted; 1 red capsicum, diced and roasted; 100g feta, crumbled; 2 tbsp fresh basil; 2 tbsp olive oil; salt and pepper to taste

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

Remove mushroom stems. Brush caps with olive oil.

Mix quinoa, roasted vegetables, feta and basil.

Fill mushrooms.

Drizzle with olive oil.

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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