Hearty portobello caps packed with vibrant Mediterranean quinoa, spinach, sun-dried tomatoes, and tangy feta.
# Components:
→ For the Mushrooms
01 - 4 large portobello mushroom caps, stems and gills removed
02 - 3 tablespoons olive oil, divided
03 - 2 cloves garlic, minced
04 - Salt, to taste
05 - Freshly ground black pepper, to taste
→ For the Mediterranean Stuffing
06 - 1 cup cooked quinoa
07 - 1/2 cup sun-dried tomatoes, chopped
08 - 3 cups fresh baby spinach, chopped
09 - 1/2 cup crumbled feta cheese
10 - 1/4 cup pine nuts, toasted
11 - 2 tablespoons fresh basil, chopped
12 - 1 tablespoon fresh oregano or 1 teaspoon dried oregano
13 - 1 tablespoon balsamic vinegar
14 - 1/4 cup grated Parmesan cheese
→ For Garnish
15 - Fresh basil leaves
16 - Lemon wedges
17 - Extra feta cheese
# Directions:
01 - Preheat oven to 400°F. Remove stems and scrape out gills from the underside of portobello caps using a spoon. Brush both sides of the mushrooms with 2 tablespoons olive oil and season with salt and freshly ground black pepper. Arrange gill-side up on a baking sheet.
02 - Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Sauté minced garlic for 30 seconds until fragrant, then add chopped spinach and cook until wilted, about 2 minutes.
03 - In a mixing bowl, combine cooked quinoa, sun-dried tomatoes, wilted spinach mixture, crumbled feta cheese, toasted pine nuts, chopped basil, oregano, and balsamic vinegar. Season with salt and freshly ground black pepper to taste.
04 - Divide the quinoa mixture equally among the portobello caps, gently mounding the stuffing. Sprinkle grated Parmesan cheese over the top of each stuffed mushroom.
05 - Roast in the preheated oven for 20 to 25 minutes, or until mushrooms are tender and the stuffing is heated through and golden on top.
06 - Garnish with fresh basil leaves and serve immediately with lemon wedges and additional feta cheese on the side.
