Description
Delicious and unique stuffed portobello mushrooms filled with a cherry-inspired mixture, perfect for a flavorful appetizer or main dish.
Ingredients
Scale
- 4 large portobello mushrooms
- 1 cup cooked quinoa
- 1/2 cup chopped cherries
- 1/4 cup feta cheese, crumbled
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the portobello mushrooms and remove the stems.
- In a bowl, mix cooked quinoa, chopped cherries, feta cheese, balsamic vinegar, olive oil, garlic powder, salt, and pepper.
- Stuff each portobello mushroom cap with the cherry-quinoa mixture.
- Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes.
- Garnish with fresh basil before serving.
Notes
- Feel free to substitute feta with a vegan cheese for a dairy-free option.
- These mushrooms can be made ahead of time and baked just before serving.
- Adjust the amount of cherries based on your preference for sweetness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 180
- Sugar: 5g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg