Quinoa Lentil Stuffed Portabellas

4 of 5 (1)
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 223.8
  • Total Fat: 7.0 g
  • Cholesterol: 15.3 mg
  • Sodium: 264.2 mg
  • Total Carbs: 36.9 g
  • Dietary Fiber: 11.9 g
  • Protein: 12.4 g

View full nutritional breakdown of Quinoa Lentil Stuffed Portabellas calories by ingredient
Submitted by:

Number of Servings: 3


    *Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry, 0.25 cup (remove)
    *Lentils (1/4 c dry or 35 g dry), 2 serving (remove)
    *Beef Boullion Wyler's Reduced Sodium (1 cube), 1 serving (remove)
    *Peppers, sweet, red, fresh, .33 cup, chopped (remove)
    *zuchinni (one medium), .5 serving (remove)
    3 Portabella Mushrooms, 300 grams (remove)
    Butter, salted, 1.5 tbsp (remove)
    *Wasa Fiber Rye Crispbread 1 slice, 2 serving (remove)


Preheat oven to 375. Cook lentils and quinoa in water and boullion cube until tender. Sautee bell pepper and zuchinni in 1 Tbps. butter until soft. Combine lentil mixture with pepper mixture. Crush wasa crisps in food processor until fine. Add to stuffing mixture. Season with garlic powder, salt & pepper.

Butter bottom of baking dish with .5 tbps butter. Remove stems from mushrooms and scrape out gills. Stuff with lentil mixture. Bake until mushrooms are tender.

Serving Size: Makes 3 servings

Number of Servings: 3

Recipe submitted by SparkPeople user JANET0116.

TAGS:  Side Items |

Rate This Recipe

Member Ratings For This Recipe

  • Very Good
    Easy and filling recipe, I added tomatoes, little bit of onion and garlic. Thank you for posting! - 9/20/17

    Was this review helpful?   yes  No