Low-Fat Quinoa Stuffed Portobello Mushrooms

4 Portobello mushrooms
1.5 cups of cooked quinoa
2 chopped green onion stems
1 handful of chopped cherry tomatoes
1 minced clove of garlic
Dash of salt and pepper
2 tbsp of extra virgin olive oil
1/4 cup of chopped curly parsley
1 egg
1/4 of a cup of seasoned bread crumbs
1/3 cup of crumbled low-fat feta cheese

1. In a wok, add 1 tbsp of oil, garlic, onion, tomatoes, parsley. Fry for 2 mins and then add cooked quinoa. Add egg, breadcrumbs and mix. Set aside.
2.  Clean inside of each portobello with a large spoon so each center and cap is removed. Save the inside pieces and chop them up and add them to your quinoa stuffing.
3. Stuff each mushroom with quinoa mixture.
3. Place mushrooms in a deep round dish. Ensure mushrooms are fit snugly inside while cooking. Drizzle all 4 mushrooms with 1 tbsp of olive oil and bake in oven at 425 degrees for 20 mins.

Serves 4

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