Vegetable-Stuffed Portobello Mushrooms

Vegetable-Stuffed Portobello Mushrooms

Nutrition Information

Calories 160
Fat 7 g
Carbs 17 g
Fiber 5 g
Protein 9 g


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  1. Preheat oven to 425 degrees F. Line baking pan with foil.
  2. Prepare vegetables as listed.
  3. In large pan, sauté onions and garlic. Add in zucchini, pepper, car-rot and celery, cook for 3-5 minutes.
  4. Stir in basil and lemon juice. Add spinach, cook until wilted.
  5. Remove from heat. Stir in quinoa and half of the Parmesan cheese.
  6. Arrange Portobello mushrooms on baking pan, gill or stem side up.
  7. Divide mixture between the mushroom caps.
  8. Bake for 15 minutes.
  9. Remove from oven and top with remaining Parmesan cheese. Cook for 2 minutes.