kale and quinoa stuffed portobello mushrooms
Recipe type: Main
Cuisine: Vegetarian
Makes 4
  • 4 large portobello mushroom caps, stems and gills removed
  • 1 tablespoon extra virgin olive oil + more for brushing
  • 2 cloves garlic, minced
  • 1 bunch of kale, de-stemmed and chopped (or 10 ounce bag baby spinach)
  • 1.5 cups cooked quinoa
  • 1 egg, beaten
  • 1 cup shredded cheddar cheese + ¼ cup for topping
  • ¼ cup dried cranberries
  • sea salt and pepper to taste
  1. Preheat oven to 350 degrees F.
  2. Brush both sides of mushroom caps with olive oil and place on a baking sheet, gill side up.
  3. Bake until mushrooms are tender, around 12-15 minutes. Drain off any excess juice and set aside.
  4. Meanwhile, add 1 tablespoon extra virgin olive oil to a skillet over medium heat. Add garlic and sauté until fragrant.
  5. Add kale and sauté until wilted. Remove from heat.
  6. In a large bowl, add sautéed kale, cooked quinoa, egg, cheese, dried cranberries and salt and pepper. Mix until well combined.
  7. Divide mixture evenly and stuff into mushroom caps. Top with remaining shredded cheese, ~1 TB cheese per mushroom cap.
  8. Place back in oven and cook until cheese is melted and slightly golden, around 15-20 minutes.
  9. Enjoy warm!
Recipe by BeginWithin Nutrition at http://www.beginwithinnutrition.com/2014/11/26/kale-quinoa-stuffed-portobello-mushrooms/
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