Quinoa stuffed Portobello Mushroom

by Devenee
Quinoa stuffed Portobello Mushroom


1 cup quinoa

2 cups chicken stock

place in a medium sauce pot, cook over low heat till done. (about 20 minutes)

2 large portobello mushrooms

Preheat oven to 350 degrees. 2 large portobello mushroom. Remove inside rib with a spoon, wipe clean with a damp paper towel. Season inside with salt and pepper. bake until mushroom is tender.

8-10 baby carrots, sliced thinly and chopped

1/3 c scallions, sliced at and angle, thinly

2 T feta cheese

Mix these 3 items into the hot quinoa and mix. Stuff portobello or slice portobello and serve on top of quinoa mixture. (I garnished mine with a little spicy tomato sauce in the bottom of the whole portobello or underneath the quinoa with the sliced portobello)

Serves 2 as a meal or 4 as a side dish if mushrooms are sliced

calories per each side dish (4 servings)

cals- 190

fat- 3 g

carbs- 32

protein- 10 g


Approved by Sean Marszalek, CEO SDC Nutrition, Inc

The post Quinoa stuffed Portobello Mushroom appeared first on About Time.

by Devenee


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