Low Fat Stuffed Portobello Mushrooms

Indulge in the savory goodness of Low Fat Stuffed Portobello Mushrooms, a healthy and flavorful dish perfect for a light dinner or an elegant appetizer. With hearty Portobello mushroom caps as the base, this recipe is filled with a nutritious blend of fluffy quinoa, sautéed spinach, juicy cherry tomatoes, and aromatic garlic and onion. Seasoned with dried oregano and basil and topped with a sprinkle of low-fat Parmesan cheese, these stuffed mushrooms deliver big flavor with minimal calories. Baked to perfection in just 25 minutes, they’re an easy vegetarian option that feels indulgent yet fits perfectly into a low-fat diet. Ideal for meal preppers or anyone seeking a delicious gluten-free recipe, these mushroom caps offer the perfect balance of wholesome ingredients and gourmet presentation.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 large caps Portobello mushrooms
• 0.5 cups (uncooked) Quinoa
• 1 cups Water or vegetable stock
• 1 small spritz Olive oil spray
• 2 cups (fresh, loosely packed) Spinach
• 0.75 cups (halved) Cherry tomatoes
• 2 cloves (minced) Garlic
• 0.5 cup (finely diced) Onion
• 0.25 cups (grated) Low-fat Parmesan cheese
• 1 teaspoons Dried oregano
• 1 teaspoons Dried basil
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 1 teaspoons Lemon juice

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2

Carefully remove the stems from the Portobello mushroom caps and gently scrape out the gills with a spoon. Wipe the caps clean with a damp paper towel. Lightly spritz them with olive oil spray and place them gill-side up on the prepared baking sheet.

Step 3

Rinse the quinoa under cold water. Combine it with 1 cup of water or vegetable stock in a small saucepan. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and water is absorbed. Fluff with a fork and set aside.

Step 4

While the quinoa is cooking, heat a non-stick skillet over medium heat. Add the diced onion and garlic, cooking for 2-3 minutes until fragrant and softened. Add the spinach and cook for another 1-2 minutes until wilted. Remove from heat and stir in the halved cherry tomatoes.

Step 5

In a mixing bowl, combine the cooked quinoa, sautéed vegetables, grated low-fat Parmesan cheese, dried oregano, dried basil, salt, black pepper, and lemon juice. Mix well to combine.

Step 6

Evenly divide the quinoa mixture among the mushroom caps, pressing it in gently to fill each cap. Sprinkle a little extra low-fat Parmesan on top, if desired.

Step 7

Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is warm throughout.

Step 8

Serve immediately as a light main course or an appetizer. Enjoy!

Nutrition Facts

Serving size	(1127.3g)

Amount per serving	% Daily Value*
Calories	613.4

Total Fat 12.4g	0%
Saturated Fat 1.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 10mg	0%
Sodium 3093.3mg	0%
Total Carbohydrate 89.3g	0%
Dietary Fiber 15.5g	0%
Total Sugars 20.4g
Protein 40.6g	0%

Vitamin D 1.5IU	0%
Calcium 387.2mg	0%
Iron 6.7mg	0%
Potassium 3178.3mg	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: 17.7%

Protein: 25.7%

Carbs: 56.6%