Low Sodium Stuffed Portobello Mushrooms
Elevate your mealtime with these Low Sodium Stuffed Portobello Mushrooms – a hearty and healthy dish that's perfect for anyone looking to enjoy bold flavors without excess salt. These tender mushroom caps are packed with a delectable stuffing made from fluffy quinoa, creamy low-sodium ricotta cheese, and vibrant vegetables like spinach, cherry tomatoes, and red onion. Seasoned with garlic, dried oregano, and a splash of zesty lemon juice, this recipe balances wholesome ingredients with savory goodness. Quick to prepare and baked to perfection, these stuffed mushrooms are a fantastic low-sodium option for a satisfying main course or an impressive side dish. Garnished with fresh parsley, this dish is as visually stunning as it is nutritious, ensuring it becomes a favorite at your next dinner table.
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 1 cup Cooked quinoa
- 1 cup Ricotta cheese (low sodium)
- 1 cup Spinach
- 0.5 cup Cherry tomatoes
- 0.5 cup Red onion
- 2 cloves Garlic cloves
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried oregano
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Clean the portobello mushroom caps using a damp paper towel, gently removing any dirt. Remove the stems and carefully scrape out the gills with a spoon to create space for stuffing.
Brush the mushrooms lightly with 1 tablespoon of olive oil and place them gill-side up on a baking sheet. Set aside.
In a skillet over medium heat, add the remaining 1 tablespoon of olive oil. Sauté the diced red onion for 2-3 minutes, until soft and translucent.
Add the minced garlic and cook for 1 additional minute, stirring frequently to prevent burning.
Stir in the spinach and cook until wilted, about 1-2 minutes. Remove the skillet from heat.
In a mixing bowl, combine the cooked quinoa, sautéed vegetables, chopped cherry tomatoes, ricotta cheese, lemon juice, black pepper, and dried oregano. Mix until thoroughly combined.
Spoon the stuffing mixture evenly into each prepared mushroom cap, pressing gently to pack the stuffing.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the stuffing is slightly golden on top.
Optionally, garnish with fresh parsley before serving. Serve warm as a main course or side dish.
Nutrition Facts
Calories |
1101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 248 mg | 11% | |
| Total Carbohydrate | 83.2 g | 30% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 19.1 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 612 mg | 47% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3188 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.
