Stuffed Portobello Mushrooms
Meaty portobello mushroom caps filled with a flavorful Mediterranean mixture of quinoa, feta, olives, and fresh vegetables. These elegant and satisfying appetizers are perfect for entertaining.
Ingredients
- 4 large portobello mushroom caps (stems removed and gills scraped out)
- 3 tbsp extra virgin olive oil (divided)
- 2 garlic cloves, minced
- 1/2 cup red onion, finely diced
- 1/2 red bell pepper, finely diced
- 1 cup quinoa, cooked
- 1/2 cup feta cheese, crumbled
- 1/4 cup kalamata olives, pitted and chopped
- 1/4 cup sun-dried tomatoes (packed in oil, drained), chopped
- 1 cup baby spinach, chopped
- 1 lemon (zested and juiced)
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- 2 tbsp fresh parsley (for garnish), chopped
Instructions
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1
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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2
Brush 4 large portobello mushroom caps (stems removed and gills scraped out) on both sides with 1 tablespoon of extra virgin olive oil (divided) and place them gill-side up on the baking sheet.
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3
Season the mushroom caps with a pinch of salt and freshly ground black pepper.
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4
Bake the mushroom caps for 10 minutes until they start to soften. Remove from oven and set aside.
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5
While mushrooms are baking, heat 1 tablespoon of extra virgin olive oil (divided) in a medium skillet over medium heat.
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6
Add 1/2 cup finely diced red onion and 1/2 finely diced red bell pepper and sauté for 3-4 minutes until softened.
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7
Add 2 minced garlic cloves and cook for another 30 seconds until fragrant.
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8
Add 1 cup chopped baby spinach and cook until wilted, about 1 minute.
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9
In a medium bowl, combine the sautéed vegetables, 1 cup cooked quinoa, 1/2 cup crumbled feta cheese, 1/4 cup pitted and chopped kalamata olives, 1/4 cup chopped sun-dried tomatoes (packed in oil, drained), 1 lemon (zested and juiced) zest, 1 tablespoon of lemon juice, 1 tsp dried oregano, remaining 1 tablespoon extra virgin olive oil (divided), 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Mix well.
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10
Divide the filling evenly among the pre-baked mushroom caps, pressing gently to pack it in.
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11
Return the stuffed mushrooms to the oven and bake for 12-15 minutes until the mushrooms are tender and the filling is hot.
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12
Garnish with 2 tbsp chopped fresh parsley (for garnish) and serve warm.