Quinoa-Stuffed Portobello Mushrooms with Fontina
Ingredients
- 3 large portobello mushroom caps, gills removed
- 2 Tbsp olive oil, divided
- ½ tsp salt, divided
- ½ tsp pepper, divided
- ½ cup chopped onion
- ½ zucchini, diced
- ¾ cup quinoa
- 1 cup grape tomatoes, halved
- ¾ cup freshly shredded fontina cheese
- ¾ cup loosely packed arugula microgreens (or use kale microgreens)
Instructions
- Preheat oven to 450°F. Coat both sides of mushrooms with 1 Tbsp oil, and sprinkle with ¼ tsp each salt and pepper. Place, gill sides up, on a baking sheet. Bake 12 to 15 minutes or until mushrooms begin to brown.
- Meanwhile, sauté onion and zucchini in 1 Tbsp hot oil in a large saucepan over medium-high heat until tender. Add quinoa, tomatoes, and ¼ tsp each salt and pepper; cook according to quinoa 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. Serve 2 stuffed mushrooms. Refrigerate 1 stuffed mushroom up to 3 days.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
400
|
400
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 16 | 16 |
| Carb (g) | 39 | 39 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 621 | 621 |
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