The largest in the edible mushroom family, the Portobello provides a wide range with which to cook. Plump and deep, these mushrooms provide the home chef a variable treasure trove of options for roasting, baking, grilling, sautéing – or what have you.
This vegetable-stuffed Portobello mushroom recipe from Independence LIVE’s weekly healthy cooking class offers generously-sized portions that won't affect your waistline. And as an added bonus, it looks just as good as it tastes!
Vegetable-Stuffed Portobello Mushrooms – 4 Servings
Ingredients:
1-2 tbsp olive oil
1 small red onion, diced
2 cloves garlic, minced
1 medium zucchini, shredded
1 pepper, diced
1 carrot, shredded
1 celery, diced
1 tbsp fresh basil, chopped
1 tbsp lemon juice
1 (5 ounce) package baby spinach
1/2 cup quinoa, cooked
1/2 cup Parmesan cheese, shredded
4 Portobello mushroom caps, stems and gills removed
Directions:
- Preheat oven to 425 degrees F. Line baking pan with foil.
- Prepare vegetables as listed.
- In large pan, sauté onions and garlic. Add in zucchini, pepper, carrot and celery, cook for 3-5 minutes.
- Stir in basil and lemon juice. Add spinach, cook un l wilted.
- Remove from heat. Stir in quinoa and half of the Parmesan cheese.
- Arrange Portobello mushrooms on baking pan, gill or stem side up.
- Divide mixture between the mushroom caps.
- Bake for 15 minutes.
- Remove from oven and top with remaining Parmesan cheese. Cook for 2 minutes.
Nutrition Information: 1 serving: 160 calories, 7g fat, 17g carb, 5g fiber, 9g protein
Want to learn how to make more recipes like this one? Attend a healthy cooking class every Wednesday in Center City