Marinara veggie stackers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Marinara:Red Ripe Tomatoes, 4 largeOnions, raw, .5 cup, chopped Garlic, 2 clove Red Wine, 3 ozGranulated Sugar, .5 tsp Basil, 2 tbsp Olive Oil, 2 tbspStackers:Portabella Mushrooms, 4 large Quinoa, 1 cup cookedEggplant, fresh, 1/2 slicedSummer Squash, 1/2 slicedZucchini, 1/2 slicedPam Organic Olive Oil Spray (1 second spray), 10 serving
1. Finely chop onions and garlic. Simmer for 5-10 minutes in olive oil, until they grow tender.
2. Deglaze with the red wine. Add chopped tomatoes, stir well. Simmer for at least 30 minutes (best if you simmer for 1-2 hours).
3. Add sugar (very small amounts at a time, to cut acidity) and fresh basil leaves. Stir well. Simmer another 15 minutes.
4. Preheat oven to 350 and line a baking sheet with aluminum foil. Combine 1/2 cup dry quinoa and one cup water in a saucepan; heat to boiling, then cover and reduce to a simmer. Simmer 15 minutes, then fluff with a spoon or fork.
5. Thickly slice eggplant, squash, and zucchini. Scoop gills and steps out of mushroom caps. Very lightly spray aluminum lining with Pam; spread vegetable slices and mushrooms on pan and very lightly spray the tops.
6. Bake vegetables and mushrooms for 20 minutes, flipping halfway through. Set a portabella cap on a plate (or a bed of lettuce/spinach, not included in calories). Fill inside with quinoa, cover with 1/2 Tbsp marinara. Layer eggplant, squash, and zucchini on top. Cover with another Tbsp or two of marinara.
Serving Size: Makes 4 servings, of one stuffed mushroom
Number of Servings: 4
Recipe submitted by SparkPeople user FRENCHIFAL.
2. Deglaze with the red wine. Add chopped tomatoes, stir well. Simmer for at least 30 minutes (best if you simmer for 1-2 hours).
3. Add sugar (very small amounts at a time, to cut acidity) and fresh basil leaves. Stir well. Simmer another 15 minutes.
4. Preheat oven to 350 and line a baking sheet with aluminum foil. Combine 1/2 cup dry quinoa and one cup water in a saucepan; heat to boiling, then cover and reduce to a simmer. Simmer 15 minutes, then fluff with a spoon or fork.
5. Thickly slice eggplant, squash, and zucchini. Scoop gills and steps out of mushroom caps. Very lightly spray aluminum lining with Pam; spread vegetable slices and mushrooms on pan and very lightly spray the tops.
6. Bake vegetables and mushrooms for 20 minutes, flipping halfway through. Set a portabella cap on a plate (or a bed of lettuce/spinach, not included in calories). Fill inside with quinoa, cover with 1/2 Tbsp marinara. Layer eggplant, squash, and zucchini on top. Cover with another Tbsp or two of marinara.
Serving Size: Makes 4 servings, of one stuffed mushroom
Number of Servings: 4
Recipe submitted by SparkPeople user FRENCHIFAL.
Nutritional Info Amount Per Serving
- Calories: 262.3
- Total Fat: 9.0 g
- Cholesterol: 0.0 mg
- Sodium: 23.6 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 6.5 g
- Protein: 6.6 g
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