Meaty portobello caps filled with quinoa, sun-dried tomatoes, and spinach.
Nutritionally Reviewed
By Daily Diet Team, Registered Nutritionist
Nutrition Per Serving
240kcal
Calories
10g
Protein
26g
Carbs
12g
Fat
Equipment
Ingredients
- 4 large portobello caps
- 1 cup cooked quinoa
- 1/4 cup sun-dried tomatoes, chopped
- 2 cups spinach
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper
- Fresh basil
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Step-by-Step Instructions
- 1
Preheat oven to 400°F.
- 2
Remove mushroom stems and scrape gills.
- 3
Sauté garlic, spinach, and sun-dried tomatoes in olive oil.
- 4
Mix with cooked quinoa and balsamic vinegar.
- 5
Season with salt and pepper.
- 6
Fill mushroom caps with quinoa mixture.
- 7
Bake 15-20 minutes.
- 8
Garnish with fresh basil.
