Ingredients
Scale
- 4 large portobello mushrooms, stems removed
- 1 cup cooked quinoa or rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan or vegetarian cheese
- Fresh herbs: parsley, basil, or thyme, chopped
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Optional: breadcrumbs for topping
Instructions
- Preheat your oven to 375°F (190°C). Brush the portobello mushrooms with 1 tablespoon of olive oil and season with salt and pepper. Place them on a baking sheet lined with parchment paper, gill side up, and bake for about 10 minutes to soften.
- Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add chopped onions and cook until translucent. Stir in garlic and cook for another minute. Add cooked quinoa or rice, cherry tomatoes, and chopped herbs. Mix well, then remove from heat. Incorporate cheese and adjust seasoning with salt and pepper.
- Once the mushrooms are slightly cooled, spoon the filling generously into each mushroom cap. If desired, sprinkle breadcrumbs on top for extra crunch.
- Return the filled mushrooms to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly. For a golden topping, broil for 2 minutes if needed.
Notes
- Store any leftover stuffed portobello mushrooms in an airtight container in the refrigerator for up to 2 days.
- To reheat, bake at 350°F (175°C) for about 10 minutes or until heated through.
- Avoid freezing the baked mushrooms as their texture may change.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 220 Kcal
- Sugar: 3g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg