Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Stuffed Portobello Mushrooms
Juicy portobello mushrooms stuffed with a flavorful quinoa and veggie mixture
Juicy portobello mushrooms stuffed with a flavorful quinoa and veggie mixture
Ingredients
- 2 pcs Portobello Mushrooms
- 100 g Cooked Quinoa
- 50 g Bell Pepper
- 50 g Spinach
- 50 g Feta Cheese
- 10 g Olive Oil
- 1 pinch Salt
- 1 pinch Pepper
Instructions
- Preheat oven to 375°F (190°C). Brush portobello mushrooms with olive oil, season with salt and pepper, and bake for 5 mins.
- Sauté bell peppers and spinach until tender. Add cooked quinoa and mix well.
- Remove mushrooms from oven, fill with quinoa mixture, and top with feta cheese. Bake for another 15 minutes. Serve hot.
Storage and Meal Prep Tips
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