Quinoa-Stuffed Portobello Mushrooms with Fontina
Garlic-Butter Green Beans
Ingredients
- 6 large portobello mushroom caps, gills removed
- ¼ cup olive oil, divided
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 1 (8-oz) pkg chopped onions (about 1 cup)
- 1 zucchini, diced
- 1½ cups quinoa
- 1 pint grape tomatoes, halved
- 1½ cup freshly shredded fontina cheese
- 2 cups loosely packed arugula or kale microgreens
Instructions
- Preheat oven to 450°F. Coat both sides of mushrooms with 2 Tbsp oil, and sprinkle with ½ tsp each salt and pepper; place, gills sides up, on a baking sheet. Bake 12 to 15 minutes or until mushrooms begin to brown.
- Meanwhile, sauté onion and zucchini in 2 Tbsp hot oil in a large saucepan over medium-high heat until tender. Add quinoa, tomatoes, and ½ tsp each salt and pepper; cook according to package directions.
- Spoon quinoa mixture into mushroom caps, and top with cheese. Bake 2 to 3 minutes or until cheese is melted. Top mushrooms with microgreens.
Side Dish Ingredients
- 2 (12-oz) pkg green beans
- 1½ Tbsp butter
- ½ tsp garlic salt
- ½ tsp pepper
Side Dish Instructions
- Steam beans according to package directions; toss with butter. Sprinkle with garlic salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
400
|
61
|
461
|
| Fat (g) | 20 | 3 | 23 |
| Sat. Fat (g) | 7 | 2 | 9 |
| Protein (g) | 16 | 2 | 18 |
| Carb (g) | 39 | 8 | 47 |
| Fiber (g) | 6 | 3 | 9 |
| Sodium (mg) | 621 | 128 | 749 |
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