High Protein Stuffed Portobello Mushrooms
Elevate your mealtime with these High Protein Stuffed Portobello Mushrooms — a nutritious, flavor-packed recipe perfect for vegetarians and health-conscious eaters! Featuring meaty Portobello mushroom caps filled with a hearty blend of quinoa, black beans, spinach, and chopped walnuts, this dish is loaded with plant-based protein and satisfying textures. Enhanced with savory nutritional yeast, zesty lemon juice, and aromatic garlic, each stuffed mushroom delivers bold flavors with every bite. Quick to prep and baked to perfection, these stuffed mushrooms are ideal for dinner parties or as a wholesome main course. Serve alongside a crisp green salad or roasted veggies for a complete, wholesome meal that's as nourishing as it is delicious!
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 0.5 cup (dry) Quinoa
- 1 cup (cooked or canned and drained) Black beans
- 2 cups (fresh) Spinach
- 0.33 cup (chopped) Walnuts
- 3 cloves (minced) Garlic
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Carefully clean the Portobello mushroom caps with a damp paper towel and remove the stems and gills with a spoon. Set aside.
Cook the quinoa according to the package instructions. This will yield approximately 1 cup of cooked quinoa.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the spinach to the skillet and cook, stirring frequently, until wilted. This should take about 2-3 minutes.
In a large mixing bowl, combine the cooked quinoa, black beans, sautéed spinach, walnuts, nutritional yeast, lemon juice, salt, and black pepper. Mix well to combine.
Brush the remaining 1 tablespoon of olive oil lightly over the mushroom caps and place them on a baking sheet, gill side up.
Evenly divide the stuffing mixture among the mushrooms and gently press the mixture into each cap.
Bake the stuffed mushrooms in the oven for 20-25 minutes, or until the mushrooms are tender and the stuffing is heated through.
Remove from the oven, let cool slightly, and serve warm. These stuffed mushrooms pair well with a simple green salad or roasted vegetables.
Nutrition Facts
Calories |
920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1738 mg | 76% | |
| Total Carbohydrate | 82.3 g | 30% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 13.7 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 358 mg | 28% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3235 mg | 69% | |
*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.
