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Vegetable stuffed portobello mushrooms that wow your taste buds!

Vegetable stuffed portobello mushrooms
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Delicious and healthy vegetable stuffed portobello mushrooms that are perfect for a satisfying meal or appetizer.

Ingredients

Scale
  • 4 large portobello mushrooms
  • 1 cup chopped bell peppers
  • 1 cup chopped zucchini
  • 1 cup chopped spinach
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 cup cooked quinoa
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Clean the portobello mushrooms and remove the stems.
  3. In a skillet, heat olive oil over medium heat and sauté onions and garlic until translucent.
  4. Add bell peppers, zucchini, and spinach, cooking until softened.
  5. Stir in cooked quinoa, salt, and pepper, mixing well.
  6. Stuff each portobello mushroom cap with the vegetable mixture.
  7. Top with shredded mozzarella cheese.
  8. Place stuffed mushrooms on a baking sheet and bake for 20-25 minutes.
  9. Serve warm and enjoy!

Notes

  • Feel free to customize the filling with your favorite vegetables.
  • For a vegan option, omit the cheese or use a dairy-free alternative.
  • These can be made ahead of time and reheated before serving.

Nutrition

Find it online: https://bibodorecipes.com/vegetable-stuffed-portobello-mushrooms-recipe/