Heart-Healthy Stuffed Portobello Mushrooms

Elevate your plant-based cooking game with these **Heart-Healthy Stuffed Portobello Mushrooms**, a wholesome and flavor-packed dish that's as nutritious as it is delicious. These tender mushroom caps serve as a savory base, loaded with a vibrant medley of quinoa, sautéed baby spinach, cherry tomatoes, and red bell pepper. A dash of nutritional yeast adds a subtle cheesy richness while a hint of balsamic vinegar and lemon juice brightens the dish. Ready in under 50 minutes, this low-fat, high-fiber recipe is perfect for a quick dinner or a stunning appetizer. Gluten-free and vegan-friendly, these stuffed mushrooms are a guilt-free indulgence that’s sure to impress your taste buds—and your heart!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces Portobello mushroom caps
• 1 cup Cooked quinoa
• 2 cups Baby spinach
• 1 cup Cherry tomatoes
• 1 medium Red bell pepper
• 0.5 medium Red onion
• 2 cloves Garlic
• 1 tablespoon Olive oil
• 1 teaspoon Balsamic vinegar
• 2 tablespoons Nutritional yeast
• 2 tablespoons Chopped fresh parsley
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 teaspoon Lemon juice

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

Remove the stems and gently scrape out the gills from the underside of the portobello mushrooms using a spoon. Wipe the caps with a damp paper towel to clean them.

Step 3

Place the mushroom caps on the prepared baking sheet, gill side up. Lightly brush them with half of the olive oil and sprinkle with a pinch of salt and black pepper. Set aside.

Step 4

Heat a skillet over medium heat and add the remaining olive oil. Sauté the minced garlic for 1 minute until fragrant.

Step 5

Add the diced red onion and red bell pepper to the skillet. Cook for 3-4 minutes, stirring occasionally, until they begin to soften.

Step 6

Stir in the cherry tomatoes and baby spinach. Cook for another 2-3 minutes until the spinach wilts and the tomatoes soften.

Step 7

Add cooked quinoa, balsamic vinegar, nutritional yeast, salt, black pepper, and lemon juice to the skillet. Stir until the mixture is well combined and heated through. Remove from heat.

Step 8

Spoon the quinoa and vegetable mixture evenly into the prepared mushroom caps.

Step 9

Bake the stuffed mushrooms in the preheated oven for 20-25 minutes until the mushrooms are tender and the filling is slightly golden on top.

Step 10

Remove the mushrooms from the oven and let them cool for 5 minutes. Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(1124.7g)

Amount per serving	% Daily Value*
Calories	603.1

Total Fat 20.2g	0%
Saturated Fat 3.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 1301.6mg	0%
Total Carbohydrate 86.1g	0%
Dietary Fiber 20.2g	0%
Total Sugars 21.7g
Protein 28.2g	0%

Vitamin D 28.0IU	0%
Calcium 198.7mg	0%
Iron 10.2mg	0%
Potassium 2894.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.5%

Protein: 17.7%

Carbs: 53.9%