Veggie-and-Quinoa-Stuffed Portobello Mushrooms
Ingredients
- 2 (8-oz) pkg diced tricolor bell peppers
- 2 (8-oz) pkg chopped onions
- ¼ cup olive oil, divided
- 12 portobello mushroom caps, gills removed
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 1½ cups quinoa
- ¾ cup crumbled feta cheese
- 1 Tbsp chopped fresh thyme (or use 1 tsp dried thyme)
- 1 (5-oz) pkg baby arugula
Instructions
- Preheat oven to 450°F. Combine bell peppers, onion, and 1 Tbsp oil; divide between 2 large rimmed baking sheets.
- Coat both sides of mushrooms with 2 Tbsp oil, and sprinkle with ½ tsp each salt and pepper; place, gills sides up, over onion mixture.
- Bake 12 to 15 minutes or until mushrooms begin to brown.
- Meanwhile, cook quinoa according to package directions.
- Toss together quinoa, bell pepper mixture, cheese, thyme, and ½ tsp each salt and pepper in a large bowl; spoon into mushroom caps.
- Toss arugula with 1 Tbsp oil. Top mushrooms with arugula before serving.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
380
|
380
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 14 | 14 |
| Carb (g) | 47 | 47 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 595 | 595 |
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