Vegetable-Stuffed Portobello Mushrooms

 

Vegetable-Stuffed Portobello Mushrooms

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1 clove garlic, minced
• 1 cup chopped mixed vegetables (such as broccoli florets, carrots, and bell peppers)
• 1/2 cup cooked quinoa or brown rice
• 1/4 cup chopped fresh herbs (such as parsley, basil, and oregano)
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Brush the inside of the mushroom caps with olive oil. Season with salt and pepper.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the mixed vegetables to the skillet and cook until tender-crisp, about 5 minutes more.
5. In a medium bowl, combine the cooked vegetables, quinoa or brown rice, herbs, and Parmesan cheese. Season with salt and pepper to taste.
6. Spoon the filling into the mushroom caps, mounding it slightly.
7. Place the stuffed mushrooms on the prepared baking sheet.
8. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is heated through.

Nutrition Information (per serving):

• Calories: 150
• Fat: 7g
• Protein: 10g
• Carbohydrates: 15g

Tips:

• You can use any type of cooked grain or legume for the filling, such as lentils, chickpeas, or barley.
• For a vegetarian option, use vegetable broth instead of chicken or beef broth.
• To add a little spice, add a pinch of red pepper flakes to the filling.
• Serve the stuffed mushrooms with a side of marinara sauce or a drizzle of balsamic glaze.