Pizza Quinoa Stuffed Portobello Mushrooms
Ingredients
The mushrooms
-
4
extra-large
portobello mushrooms
-
to taste
salt
-
to taste
pepper
The filling
-
¾
cup
uncooked quinoa
-
1
8 oz can
tomato sauce
-
2
cloves
garlic
-
1
tbsp
fresh basil
-
½
tsp
dried oregano
-
½
tsp
onion powder
-
1
pinch
crushed red pepper flakes
-
¾
cup
mozzarella cheese
Instructions
- Preheat the oven to 400°F.
- Spray both sides of the mushrooms with oil and place them bottom down on a baking sheet. Sprinkle with salt and pepper and bake for 10 minutes.
- While the mushrooms are baking, cook the quinoa according to package directions.
- Once the quinoa is cooked, stir in the tomato sauce, garlic, basil, oregano, onion powder, and optional pepper flakes. Season with salt and pepper to taste.
- After 10 minutes, remove the mushrooms from the oven, flip them over, and drain any excess liquid.
- Stuff the mushrooms with the quinoa mixture and top with mozzarella cheese.
- Return to the oven and bake for another 10 minutes. Optionally, broil for an additional 3-5 minutes until the cheese is browned.
Nutrition Facts (estimated)
Servings
4 servings
Calories
203
Total fat
7g
Total carbohydrates
25g
Total protein
11g
Sodium
143mg
Cholesterol
17mg
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