Stuffed Portobello Mushrooms

Ingredients

• 4 large Portobello mushrooms
• 1 cup Cooked quinoa
• 1/2 cup Red bell pepper (diced)
• 1/2 cup Zucchini (diced)
• 1/4 cup Onion (diced)
• 2 cloves Garlic (minced)
• 2 cups Fresh spinach (chopped)
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 2 tablespoons Olive oil
• 1/4 cup Vegetable broth
• 1/4 cup Gluten-free breadcrumbs
• to taste Salt
• to taste Black pepper
• 1/2 cup Shredded mozzarella cheese (optional)

Instructions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   Remove stems from portobello mushrooms. Gently scrape out the gills with a spoon.

3. 3

   In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 3-5 minutes.

4. 4

   Add red bell pepper and zucchini to the skillet and cook for another 5 minutes.

5. 5

   Stir in spinach and cook until wilted, about 2 minutes.

6. 6

   Remove from heat and stir in cooked quinoa, oregano, basil, salt, pepper, and vegetable broth.

7. 7

   Spoon the quinoa mixture into the portobello mushroom caps.

8. 8

   Sprinkle with gluten-free breadcrumbs and mozzarella cheese (if using).

9. 9

   Place the stuffed mushrooms on a baking sheet and bake for 25-30 minutes, or until the mushrooms are tender and the filling is heated through.

10. 10

    Let cool slightly before serving.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.