Quinoa Stuffed Portobello Mushrooms with Lemon-Herb Sauce
Quinoa Stuffed Portobello Mushrooms with Lemon-Herb Sauce
In this unique vegetarian recipe, we combine the earthy flavors of portobello mushrooms with the nutty goodness of quinoa, creating a delightful and satisfying dish. The mushrooms are generously stuffed with a flavorful quinoa filling and topped with a zesty lemon-herb sauce that adds a refreshing touch. This recipe is not only delicious but also packed with nutrients, making it a perfect choice for a hearty and healthy meal. Let’s get started!
Ingredients:
For the stuffed mushrooms:
- 4 large portobello mushrooms, stems removed
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 medium carrot, grated
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup feta cheese, crumbled (optional)
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
For the lemon-herb sauce:
- 1/2 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh mint, chopped
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the mushrooms: Clean the portobello mushrooms with a damp cloth to remove any dirt. Carefully remove the stems, ensuring not to damage the caps. Set aside.
- Cook the quinoa: In a medium-sized saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over high heat, then reduce to low and cover. Simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and set aside.
- Prepare the filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent and fragrant, about 3 minutes. Add the diced zucchini and grated carrot, and cook for another 3-4 minutes until slightly softened. Stir in the sun-dried tomatoes and cooked quinoa. Season with salt and pepper to taste. Remove from heat and allow the mixture to cool slightly.
- Stuff the mushrooms: Place the portobello mushroom caps on the prepared baking sheet. Divide the quinoa filling evenly among the mushroom caps, pressing it gently to pack it in. Top each mushroom with crumbled feta cheese (optional). Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the filling is heated through.
- Prepare the lemon-herb sauce: In a small bowl, combine the Greek yogurt, lemon juice, chopped dill, and chopped mint. Season with salt and pepper to taste. Stir well to combine.
- Serve: Once the mushrooms are done, remove them from the oven. Transfer the stuffed mushrooms to a serving platter. Drizzle with the lemon-herb sauce and sprinkle with fresh parsley. Serve hot and enjoy!
These Quinoa Stuffed Portobello Mushrooms with Lemon-Herb Sauce are a unique and delicious vegetarian dish that is sure to impress your family and friends. The combination of flavors and textures creates a mouthwatering experience that will leave everyone wanting more. Whether you’re a vegetarian or simply looking to incorporate more plant-based meals into your diet, this recipe is a fantastic choice. Enjoy the savory stuffed mushrooms with the zesty lemon-herb sauce for a wholesome and satisfying meal that will please your taste buds and nourish your body.
