Savory Stuffed Portobello Mushrooms
Ingredients
- 4 large portobello mushrooms
- 1 cup cooked quinoa
- 1/2 cup diced bell peppers
- 1/2 cup diced red onion
- 2 cloves garlic, minced
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Remove the stems from the portobello mushrooms and gently scrape out the gills using a spoon. Place the mushrooms on a baking sheet.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced bell peppers, red onion, and garlic. Cook until softened, about 5 minutes.
- In a large bowl, combine the cooked quinoa, sautéed vegetables, feta cheese, parsley, oregano, salt, and pepper. Mix well.
- Stuff each portobello mushroom cap with the quinoa mixture, pressing gently to pack it in.
- Drizzle the stuffed mushrooms with the remaining olive oil and bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is heated through.
- Serve the savory stuffed portobello mushrooms hot, garnished with additional parsley if desired.
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