Heart-Healthy Stuffed Portobello Mushrooms
Elevate your weeknight dinner routine with these Heart-Healthy Stuffed Portobello Mushrooms, a flavorful and nutritious option that's perfect for plant-based meals or anyone looking to eat lighter. These hearty mushroom caps are packed with a vibrant medley of cooked quinoa, sautéed baby spinach, juicy cherry tomatoes, and sweet red bell peppers, all seasoned with garlic, balsamic vinegar, and a sprinkle of nutritional yeast for a cheesy, umami kick. With a short prep time of just 20 minutes and a bake time of 25 minutes, this recipe is both easy and satisfying, making it ideal for busy days. Garnished with fresh parsley and a drizzle of lemon juice, these mushrooms are as delightful to look at as they are to eat. Plus, they’re dairy-free, vegan, and loaded with heart-healthy ingredients—perfect for a guilt-free indulgence!
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Recipe Information
Ingredients
- 4 pieces Portobello mushroom caps
- 1 cup Cooked quinoa
- 2 cups Baby spinach
- 1 cup Cherry tomatoes
- 1 medium Red bell pepper
- 0.5 medium Red onion
- 2 cloves Garlic
- 1 tablespoon Olive oil
- 1 teaspoon Balsamic vinegar
- 2 tablespoons Nutritional yeast
- 2 tablespoons Chopped fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Lemon juice
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Remove the stems and gently scrape out the gills from the underside of the portobello mushrooms using a spoon. Wipe the caps with a damp paper towel to clean them.
Place the mushroom caps on the prepared baking sheet, gill side up. Lightly brush them with half of the olive oil and sprinkle with a pinch of salt and black pepper. Set aside.
Heat a skillet over medium heat and add the remaining olive oil. Sauté the minced garlic for 1 minute until fragrant.
Add the diced red onion and red bell pepper to the skillet. Cook for 3-4 minutes, stirring occasionally, until they begin to soften.
Stir in the cherry tomatoes and baby spinach. Cook for another 2-3 minutes until the spinach wilts and the tomatoes soften.
Add cooked quinoa, balsamic vinegar, nutritional yeast, salt, black pepper, and lemon juice to the skillet. Stir until the mixture is well combined and heated through. Remove from heat.
Spoon the quinoa and vegetable mixture evenly into the prepared mushroom caps.
Bake the stuffed mushrooms in the preheated oven for 20-25 minutes until the mushrooms are tender and the filling is slightly golden on top.
Remove the mushrooms from the oven and let them cool for 5 minutes. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1302 mg | 57% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 21.7 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 199 mg | 15% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2895 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
