Walnut Pesto & Quinoa-Stuffed Portobello Mushrooms
Portobello mushrooms are actually mature cremini mushrooms and have a rich, meaty flavor.
This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Walnut Pesto & Quinoa-Stuffed Portobello Mushrooms
Ingredients
Instructions
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Preheat the oven to 375°F (190°C).
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Remove the stems from the portobello mushrooms and scrape out the gills.
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Rinse the quinoa under cold water and drain.
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In a saucepan, bring the vegetable broth to a boil and add the quinoa. Reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked.
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In a food processor, combine the walnuts, basil leaves, garlic cloves, Parmesan cheese, olive oil, salt, and black pepper. Process until smooth.
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Once the quinoa is cooked, fluff it with a fork and let it cool slightly.
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In a large bowl, combine the cooked quinoa and the walnut pesto. Mix well.
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Stuff each portobello mushroom with the quinoa-walnut mixture.
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Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender.
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Remove from the oven and let them rest for 5 minutes before serving.
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Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 35g12%
- Sugars 5g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
