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Discover the delightful flavors of the Mediterranean with this Savory Mediterranean Stuffed Portobello Mushrooms recipe. This dish combines the earthiness of Portobello mushrooms with a vibrant filling of quinoa, fresh vegetables, and feta cheese, making it a perfect choice for a healthy appetizer or a satisfying main course. Not only is it packed with nutrients, but it also offers a burst of flavors that are sure to please any palate. In this article, we'll explore each step of the recipe, highlight its nutritional benefits, and provide insights into its Mediterranean roots.

Stuffed Portobello Mushrooms

Experience the vibrant tastes of the Mediterranean with Savory Mediterranean Stuffed Portobello Mushrooms. This healthy dish combines hearty Portobello mushrooms with a delicious filling of quinoa, fresh vegetables, and feta cheese, making it perfect for any occasion. Rich in nutrients and packed with flavor, it's a great vegetarian option that showcases the essence of Mediterranean cuisine. Discover how easy it is to prepare and impress your family and friends with this delightful recipe.
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Ingredients
  

4 large Portobello mushrooms, stems removed and cleaned

1 cup cooked quinoa

1/2 cup cherry tomatoes, halved

1/2 cup baby spinach, chopped

1/4 cup red onion, finely chopped

1/4 cup Kalamata olives, pitted and roughly chopped

1/3 cup feta cheese, crumbled

2 cloves garlic, minced

2 tablespoons fresh parsley, finely chopped

1 tablespoon olive oil

1 teaspoon dried oregano

Salt and pepper, to taste

Optional: Balsamic glaze for drizzling

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures that your mushrooms cook evenly and develop a lovely texture.

    Prepare the Mushroom Caps: Arrange the cleaned Portobello mushrooms on a baking sheet with the gill side facing up. Lightly brush the tops with a tablespoon of olive oil and season generously with salt and pepper. This step enhances the flavor of the mushrooms while they cook.

      Mix the Filling: In a large mixing bowl, combine the cooked quinoa, halved cherry tomatoes, chopped baby spinach, finely chopped red onion, chopped Kalamata olives, crumbled feta cheese, minced garlic, chopped parsley, and dried oregano. Drizzle the remaining olive oil over the mixture and blend gently until all ingredients are well incorporated. Taste the filling and adjust seasoning with additional salt and pepper if needed.

        Stuff the Mushrooms: Carefully fill each Portobello cap with the quinoa mixture, using a spoon to pack it lightly but ensuring that the filling remains heaped on top of the mushrooms for a visually appealing presentation.

          Bake: Transfer the baking sheet with the stuffed mushrooms into the preheated oven. Bake for 25-30 minutes, or until the mushrooms are tender and the filling is warmed through.

            Serve: Once baked, take the mushrooms out of the oven and let them cool slightly on the baking sheet. For an added burst of flavor, drizzle with balsamic glaze before serving. Enjoy these delightful stuffed mushrooms warm as a hearty appetizer or main dish.

              Prep Time, Total Time, Servings:

                - Prep Time: 15 minutes

                  - Total Time: 40 minutes

                    - Servings: 4