What do you make when you have one dinner guest who’s a vegetarian and one who’s watching the carbs? It’s a challenge, but not insurmountable. For this meal I combined these stuffed mushrooms with a big Harvest Salad. I love portobellos, and they are perfect for stuffing with whatever strikes your fancy. I gave these a little Greek spin with some feta and kalamata olives and if I do say so myself, they turned out great! If you’re going “no carb” instead of low carb, add more veggies and ditch the quinoa.
Quinoa-Stuffed Portobella
Quinoa-Stuffed Portobellos
6 portobello mushroom caps
1 1/2 cups cooked quinoa
2-3 tbsp. olive oil
1/4 cup chopped onion
2 cloves garlic, minced
1 1/2 cups spinach
1/4 cup chopped kalamata olives
2 tomatoes, diced
1/2 cup feta cheese
Salt & pepper
1/4 cup chopped basil
Cook quinoa according to package directions. Preheat oven to 375˚. Remove stems from mushrooms. Turn upside down on lined cookie sheet. Sprinkle with salt & pepper and drizzle with a bit of olive oil. In a little more olive oil, saute onions and garlic until soft. Add spinach right at the end and saute a minute or so until wilted. In a bowl combine quinoa, onion and spinach mixture, olives and tomatoes. Season with salt & pepper. Scoop into mushrooms. Top with feta and basil. Bake for 20 minutes. Serve hot.
Quinoa-Stuffed Portobellos, ready to pop in the oven.
3hungrymonkeys 