Portobello Mushroom Stuffed with Quinoa

This recipe is perfect for people who want to eat something light and free of animal protein. Very quick to prepare, they can be eaten alone or accompanied by a delicious salad.

Approximate Nutritional Content: Entire Recipe

• Calories: 340 kcal.

• Grams of Fat: 10 gr. equivalent to 2 servings of fat

• Grams of Protein: 21 gr. equivalent to 3 servings of protein

• Grams of Carbohydrates: 44 gr. equivalent to 2.5 servings of carbohydrates

Note: nutritional information may vary according to the quantity and type of ingredients used, as well as the portion size.

Ingredients:

• 2 large cleaned portobello mushroom caps

• 1/2 cup cooked quinoa

• 1 1/2 cup chopped spinach

• 1 handful chopped cherry tomatoes

• 1 teaspoon balsamic vinegar

• 1/4 teaspoon garlic powder

• A pinch of salt

• 30 gr. of sliced Parmesan cheese

Preparation:

• Place the mushrooms gill-side down on a baking sheet, put in the oven and preheat to 425 degrees, let them cook until the oven reaches that temperature.

• Meanwhile, combine the quinoa, spinach, tomatoes, vinegar, garlic powder, and salt.

• Once the oven has preheated to 425 degrees, remove the mushrooms, turn them over and fill each mushroom with half of the quinoa mixture and cover with cheese.

• Return to the oven and cook for 6 to 8 minutes or until the cheese melts.

• Serve

Enjoy your meal!