Vegetarian Stuffed Mushrooms

Portobellos are one of my favorite veggies for when I’m feeling like I need a hearty meal! They’re meaty with a delicious, nutty flavor and when cooked, can be cut with a steak knife. Sometimes just having to cut things can make them feel more bulky and filling.  Which is why, I think, if you’re a meat eater that’s trying to go vegetarian, I think they’re such a great substitute!

Porto

Portobello mushrooms are loaded with fiber and are a low energy density food, meaning they don’t contain many calories per gram which make them great for people trying to lose weight, or maintain a healthy body weight. They also contain a super high amount of Vitamin-B, which is essential for an active metabolism and nervous system, and helps to keep your liver, skin, eyes and hair healthy. Lastly, they’re rich in the minerals that are necessary for forming strong bones, DNA, and red blood cells, and for keeping your immune system, nerves and blood vessels in optimal health. You can’t lose with these guys!

Last night I decided to stuff them with a mixture of veggies and a little bit of quinoa, for some bulk. Topped with cheese, then baked, they came out perfectly! This recipe is super easy, super cheap (my favorite kind!), and, when cooking for two, provides some easy-to-heat leftovers.

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Vegetarian Stuffed Mushrooms

Ingredients:

  • 4 portobello mushrooms, stems removed, chopped and set aside
  • 3 cloves garlic, minced
  • 1 medium yellow onion, finely chopped
  • 2 zucchini, finely chopped
  • 1 red bell pepper, finely chopped
  • 1/2 cup quinoa, cooked
  • EVOO
  • Spices: Crushed red pepper (optional), garlic powder, smoked paprika, salt & pepper, Herbs de Provence (or any italian-style herb blend), dried oregano
  • Fresh parsley
  • Shredded parmesan
  • Feta (I used a block feta with black peppercorn. Really any cheese of choice will work here!)

Directions:

  • Preheat over to 375. Line a baking sheet with foil or parchment paper and set aside.
  • Add all veggies, including mushroom stems, to a medium sized bowl and sprinkle with Herbs de Provence, dried oregano, and salt & pepper, to taste. Mix well, set aside.
  • Add generous amount of olive oil to the bottom of a non-stick skillet, along with garlic, onion and a few shakes of crushed red pepper(if using). Cook until fragrant, and onions are translucent.
  • Add veggie mix to skillet and cook for about 5-6 minutes, or until veggies start to soften. Remove from heat, add quinoa, stir well. Taste and add more seasonings, if desired.
  • Gently scoop out the inside of the portobellos using a small spoon. Discard flesh. Rub cap-side of mushroom with olive oil until coated. Sprinkle with salt, pepper, garlic powder, and smoked paprika. Place on baking sheet, flesh side up.
  • Divide your veggie mixture into 4 sections. Scoop one section into each mushroom – they should be piled pretty high! Top with parmesan and feta (or cheese of choice) and bake for 35 minutes, or until cheese is brown and bubbling.
  • Remove from oven, top with fresh parsley, and serve.

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Enjoy! 

**There are so many variations you can make with this recipe and I would love to hear yours! Post a picture and tag @NatalieBrynYoga on Instagram! 

 

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