Low Fat Stuffed Portobello Mushrooms
Elevate your appetizer game or create a satisfying light meal with these Low Fat Stuffed Portobello Mushrooms! These hearty mushroom caps are loaded with a nutrient-packed quinoa filling, bursting with fresh spinach, juicy cherry tomatoes, and the savory goodness of garlic and onion. Seasoned with aromatic oregano and basil and topped with a sprinkle of low-fat Parmesan cheese, this healthy recipe is a perfect blend of rich flavors and wholesome ingredients. With just 15 minutes of prep and a quick bake, these stuffed mushrooms are a simple yet elegant dish that’s great for vegetarians or anyone seeking a low-fat alternative. Whether served as a standout appetizer or a flavorful main course, this recipe delivers delicious results every time! Perfectly optimized for meal prep and weeknight dinners.
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 0.5 cups (uncooked) Quinoa
- 1 cups Water or vegetable stock
- 1 small spritz Olive oil spray
- 2 cups (fresh, loosely packed) Spinach
- 0.75 cups (halved) Cherry tomatoes
- 2 cloves (minced) Garlic
- 0.5 cup (finely diced) Onion
- 0.25 cups (grated) Low-fat Parmesan cheese
- 1 teaspoons Dried oregano
- 1 teaspoons Dried basil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoons Lemon juice
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
Carefully remove the stems from the Portobello mushroom caps and gently scrape out the gills with a spoon. Wipe the caps clean with a damp paper towel. Lightly spritz them with olive oil spray and place them gill-side up on the prepared baking sheet.
Rinse the quinoa under cold water. Combine it with 1 cup of water or vegetable stock in a small saucepan. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and water is absorbed. Fluff with a fork and set aside.
While the quinoa is cooking, heat a non-stick skillet over medium heat. Add the diced onion and garlic, cooking for 2-3 minutes until fragrant and softened. Add the spinach and cook for another 1-2 minutes until wilted. Remove from heat and stir in the halved cherry tomatoes.
In a mixing bowl, combine the cooked quinoa, sautéed vegetables, grated low-fat Parmesan cheese, dried oregano, dried basil, salt, black pepper, and lemon juice. Mix well to combine.
Evenly divide the quinoa mixture among the mushroom caps, pressing it in gently to fill each cap. Sprinkle a little extra low-fat Parmesan on top, if desired.
Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is warm throughout.
Serve immediately as a light main course or an appetizer. Enjoy!
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 3093 mg | 134% | |
| Total Carbohydrate | 89.3 g | 32% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 20.4 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3178 mg | 68% | |
*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.
