Stuffed Portobello Mushrooms with Quinoa and Kale
These Stuffed Portobello Mushrooms are a delicious and nutritious dish, packed with protein-rich quinoa, hearty kale, and savoury seasonings. Perfect as a vegetarian main course or a flavourful side, they’re easy to prepare and bursting with texture and flavour.
Ingredients (Serves 2-4)
- 4 large Portobello mushrooms, stems removed
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Filling:
- 1 cup cooked quinoa
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup kale, chopped
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup sun-dried tomatoes, chopped (optional)
- ¼ cup feta cheese or Parmesan (optional)
- 2 tablespoons chopped fresh parsley or basil
Instructions
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Prepare the Mushrooms:
- Preheat oven to 375°F (190°C).
- Brush Portobello mushrooms with olive oil and sprinkle with salt and black pepper.
- Place them gill-side up on a baking sheet and bake for 10 minutes to soften.
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Make the Filling:
- Heat 1 tablespoon of olive oil in a pan over medium heat.
- Sauté the onion until soft, about 3-4 minutes.
- Add garlic and cook for 30 seconds, then stir in kale and cook until wilted.
- Mix in cooked quinoa, red pepper flakes, and sun-dried tomatoes.
- Remove from heat and stir in feta cheese and fresh herbs.
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Stuff & Bake:
- Evenly divide the filling among the pre-baked mushrooms.
- Return to the oven and bake for another 10-12 minutes, until heated through.
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Serve & Enjoy:
- Garnish with extra herbs or a sprinkle of cheese before serving.
What You Can Add
- Extra Protein: Add cooked lentils, chickpeas, or crumbled tofu.
- Cheesy Goodness: Top with shredded mozzarella for a gooey texture.
- Nuts & Seeds: Sprinkle with toasted pine nuts or pumpkin seeds for crunch.
- Dressing Boost: Drizzle with balsamic glaze or tahini sauce for added depth.
These Stuffed Portobello Mushrooms with Quinoa and kale are hearty, flavourful, and packed with wholesome ingredients—perfect for a satisfying meal!