Description
A hearty and elegant plant-based dish featuring large portobello mushrooms stuffed with a savory blend of quinoa, pecans, spinach, and cranberries, perfect for holiday gatherings or a cozy fall dinner.
Ingredients
4 large portobello mushroom caps, cleaned and gills removed
1 cup cooked quinoa (red or tri-color preferred)
1/2 cup pecans, toasted and chopped
1/3 cup dried cranberries
2 cups fresh spinach, roughly chopped
1 small yellow onion, finely diced
3 cloves garlic, minced
1 tablespoon fresh rosemary, minced
1 tablespoon fresh thyme, minced
2 tablespoons olive oil
1 tablespoon balsamic glaze for drizzling
Salt and pepper to taste
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Clean the portobello mushrooms by wiping with a damp cloth; remove stems and scrape out the gills with a spoon.
Step 3: Brush the outside of each mushroom cap with 1 tablespoon of olive oil and a pinch of salt.
Step 4: In a skillet, heat the remaining oil and sauté the onion, garlic, and chopped mushroom stems for 5 minutes.
Step 5: Stir in the spinach and cook until wilted, then remove from heat and fold in the quinoa, pecans, cranberries, and herbs.
Step 6: Spoon the filling into the mushroom caps, pressing down gently to fit as much as possible.
Step 7: Bake for 20-25 minutes until the mushrooms are tender, then drizzle with balsamic glaze before serving.
Notes
To keep the mushrooms from getting soggy, ensure you scrape out all the gills and do not wash them under running water.
- Prep Time: PT20M
- Cook Time: PT30M
- Category: Holiday & Seasonal
- Cuisine: American
Nutrition
- Serving Size: 1 mushroom cap
- Calories: 310 kcal
- Sugar: 12g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
