Mediterranean Stuffed Portobello Mushrooms

Hearty portobello caps brimming with a savory mixture of quinoa, feta, sun-dried tomatoes, and Kalamata olives, baked until tender and bursting with Mediterranean flavors.

Prep 20 min · Cook 25 min · Serves 2

Ingredients

• 2 Large portobello mushroom caps
• 1 cup Cooked quinoa
• 0.5 cup Vegetable broth
• 0.25 cup Feta cheese
• 0.25 cup Sun-dried tomatoes
• 0.25 cup Kalamata olives
• 2 tbsp Red onion
• 1 cup Fresh spinach
• 1 tbsp Olive oil
• 0.5 tsp Dried oregano
• Salt
• Black pepper

Instructions

Preheat oven to 375°F (190°C). Gently scrape out the gills from the portobello mushroom caps with a spoon. Brush the caps lightly with olive oil, season with salt and pepper, and place on a baking sheet.

In a medium bowl, combine cooked quinoa, vegetable broth, crumbled feta, sun-dried tomatoes, Kalamata olives, diced red onion, chopped spinach, and dried oregano.

Season the quinoa mixture with salt and pepper, and stir to combine well.

Evenly spoon the quinoa mixture into each portobello mushroom cap, mounding it slightly.

Bake for 20-25 minutes, or until the mushrooms are tender and the filling is heated through and slightly golden on top.

Serve immediately, perhaps with a side salad or a drizzle of balsamic glaze.