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Stuffed Portobello Mushrooms
These portobello mushrooms are stuffed with quinoa and lentils for protein and are full of flavor from the Mediterranean marinade. This is a perfect low fat, high protein, gluten free, vegan dish that you can serve to guest or family.
In a large bowl, combine ingredients for Mediterranean Marinade. Stir to combine and add cleaned mushrooms. Marinade while making stuffing.
Stuffing
In a medium sized sauce pan, add 3 tbs. red lentils and 3 tbs. red quinoa. Add 2/3 cup water and allow to come to a boil. Cook for 15 minutes until water has been absorbed. You may need to add more water.
While quinoa/lentils are cooking, saute the onions and kale. Chop roasted red peppers and add to onions and kale.
In a large bowl, add Apple cider vinegar, parsley, mint, Mediterranean seasoning lime juice and salt. Add veggies and quinoa/lentil mixture and combine.
On a preheated grill or grill pan, cook mushrooms 4-5 minutes on each side. Remove from heat.
With a large spoon, stuff the lentil/quinoa mixture into the mushrooms. Serve immediately or refrigerate and bake at 350 for 15-20 minutes right before serving.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
178
Fat
2
g
Carbohydrates
34
g
Fiber
5
g
Sugar
3
g
Protein
9
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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