Low Sodium Stuffed Portobello Mushrooms

Elevate your weeknight dinner game with these Low Sodium Stuffed Portobello Mushrooms, a wholesome and flavor-packed dish perfect for health-conscious eaters. Juicy portobello mushroom caps serve as the ideal vessel for a hearty filling of protein-rich quinoa, creamy low-sodium ricotta, sautéed spinach, and sweet cherry tomatoes, all seasoned with garlic, lemon juice, and aromatic oregano. This recipe is designed to be both nutritious and delicious, with minimal sodium but maximum flavor. Quick and easy to prepare, these stuffed mushrooms are baked to perfection in just 25 minutes, making them a versatile option as a vegetarian main course or a savory side dish. Garnished with fresh parsley for an extra burst of freshness, this satisfying, low-sodium recipe strikes the perfect balance between indulgent and healthy.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 large caps Portobello mushrooms
• 1 cup Cooked quinoa
• 1 cup Ricotta cheese (low sodium)
• 1 cup Spinach
• 0.5 cup Cherry tomatoes
• 0.5 cup Red onion
• 2 cloves Garlic cloves
• 2 tablespoons Olive oil
• 1 tablespoon Lemon juice
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Dried oregano
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Clean the portobello mushroom caps using a damp paper towel, gently removing any dirt. Remove the stems and carefully scrape out the gills with a spoon to create space for stuffing.

Step 3

Brush the mushrooms lightly with 1 tablespoon of olive oil and place them gill-side up on a baking sheet. Set aside.

Step 4

In a skillet over medium heat, add the remaining 1 tablespoon of olive oil. Sauté the diced red onion for 2-3 minutes, until soft and translucent.

Step 5

Add the minced garlic and cook for 1 additional minute, stirring frequently to prevent burning.

Step 6

Stir in the spinach and cook until wilted, about 1-2 minutes. Remove the skillet from heat.

Step 7

In a mixing bowl, combine the cooked quinoa, sautéed vegetables, chopped cherry tomatoes, ricotta cheese, lemon juice, black pepper, and dried oregano. Mix until thoroughly combined.

Step 8

Spoon the stuffing mixture evenly into each prepared mushroom cap, pressing gently to pack the stuffing.

Step 9

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

Step 10

Optionally, garnish with fresh parsley before serving. Serve warm as a main course or side dish.

Nutrition Facts

Serving size	(1140.6g)

Amount per serving	% Daily Value*
Calories	1101.4

Total Fat 63.7g	0%
Saturated Fat 24.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 122.6mg	0%
Sodium 248.4mg	0%
Total Carbohydrate 83.2g	0%
Dietary Fiber 19.2g	0%
Total Sugars 19.1g
Protein 60.5g	0%

Vitamin D 1.5IU	0%
Calcium 611.8mg	0%
Iron 7.3mg	0%
Potassium 3188.3mg	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: 49.9%

Protein: 21.1%

Carbs: 29.0%