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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 151.3
  • Total Fat: 6.2 g
  • Cholesterol: 11.0 mg
  • Sodium: 100.3 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 4.3 g
  • Protein: 9.9 g

View full nutritional breakdown of Stuffed mushrooms calories by ingredient
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Stuffed mushrooms

Submitted by: FRENCHIFAL

Introduction

Easy and yummy! One of my favorite dinners. Easy and yummy! One of my favorite dinners.
Number of Servings: 3

Ingredients

    2 portobella caps, cleaned
    1/8 cup (2 Tbsp) dry quinoa
    2 Tbsp basil
    1 tsp pine nuts
    1 tsp olive oil
    1 tsp basalmic vinegar
    1-1.5 oz. Provolone or Havarti Cheese
    2 thick slices of tomato

Tips

I like to saute veggies like asparagus, green beans, squash, etc. and mix them in with the quinoa to stuff the mushrooms. Not included in the nutritional information.


Directions

1. Combine 1/4 cup dry quinoa and 1/2 cup water in saucepan. Bring to boil, reduce heat and simmer covered 15 minutes.

2. While quinoa is cooking, preheat oven to 350. Clean portobella caps so all gills and stem are removed. Rub with 1/2 tsp basalmic vinegar.

3. Combine basil, pine nuts, and olive oil in a blender or food processor. Process to desired consistency.

4. Mix pesto & quinoa. Stuff 1/2 mixture into each portobella cap. Top with a slice of tomato and 1/2 havarti cheese. Bake for about 15-20 minutes, until cheese is bubbling and browned.

* For a softer mushroom, bake for 5-10 minutes before adding ingredients.






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