Ingredients
- Large Portobello Mushrooms: 4, stems removed
- Sweet Grape Juice: 1/2 cup
- Cooked Quinoa: 1 cup
- Baby Spinach: 5 ounces, chopped
- Feta Cheese: 4 ounces, crumbled
- Red Onion: 1/4 cup, finely diced
- Olive Oil: 2 tablespoons
- Balsamic Glaze: 1 tablespoon
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
- Step 2: Gently wipe the portobello mushroom caps clean with a damp paper towel. Place the mushrooms, gill side up, on the prepared baking sheet. Pour 2 tablespoons of sweet grape juice evenly among the 4 mushrooms.
- Step 3: In a medium bowl, combine the cooked quinoa, chopped spinach, crumbled feta cheese, and diced red onion. Mix well.
- Step 4: Evenly distribute the quinoa mixture among the mushroom caps, piling it slightly high. Drizzle the mushroom caps with olive oil.
- Step 5: Bake for 20-25 minutes, or until the mushrooms are tender and the filling is heated through.
- Step 6: Remove from the oven and let cool slightly. Drizzle each mushroom with a bit of balsamic glaze before serving.
Notes
- Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat stuffed mushrooms in the oven at 350°F (175°C) until warmed through, to maintain their texture.
- Serve these as a light lunch or vegetarian main course alongside a simple green salad for a complete and satisfying meal.
- Don't overcrowd the mushroom caps with filling; leaving a little mushroom visible will help them cook evenly and prevent a soggy bottom.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American