Spinach & Quinoa Stuffed Portobello Mushrooms

5 from 4 votes

Spinach & Quinoa Stuffed Portobello Mushrooms

Loaded with protein, a great vegetarian meal, yes meal because the mushrooms were that big. If you are sharing one, it can be an appetizer. It is topped with goat cheese and it is giving such a kick to the dish.

Prep Time20

Cook Time12

Total Time32

Course: Appetizer, appetizers, Main Course

Cuisine: American, european

Servings: portobellos

Calories: 319kcal

Author: Mélanie

Ingredients

4 portobello mushrooms

For the stuffing:

¼ big onion minced
1 tablespoon olive oil
3 cloves garlic minced
2 tablespoon butter 30g
2 tablespoon flour 30g
1 and ¼ cup milk
3 cups chopped spinach packed
1 cup quinoa cooked
Salt to taste
4 tablespoons goat cheese

Instructions

Remove the stems, a twist off should do the trick.
With a spoon, gently scrap the gills until you see the white.
With a damp paper towel, gently clean them.
Set them aside.

For the stuffing:

In a pan, medium heat, pour the olive oil. Once hot, add the onion and the garlic.
When golden, turn down the heat, add the butter and the flour, stir well, you have a roux, add the milk gradually and mix well not to have any lump. You have a bechamel.
Add salt to taste
Remove from the heat, add the spinach and the quinoa, stir well.
Stuff the mushrooms.
Place a tablespoon of goat cheese on each stuffing. Add some pepper on top.
Bake in the oven at 375F for 10-12 minutes.

Notes

petitporcini.com

Nutrition