Stuffed Portobello Mushrooms with Shrimp spinach & Brie cheese

Stuffed Portobellos

Dec 1, 2010
stuffed portobellos
Con Poulos

This healthy meal is low in calories, yet hearty enough to serve as a main course. Meaty portobello mushrooms combine with protein-rich quinoa, creamy feta and vitamin-dense sprouts to create a flavorful dish packed with nutrients.

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Total Time: 0 hours 30
1/2 c. quinoa
1 1/4 lb. Brussels sprouts
4 tsp. Extra virgin olive oil
large portobello mushroom caps
1 tsp. fresh thyme leaves
frozen corn
feta cheese
1/2 tsp. ground cumin
  1. Preheat oven to 450 degrees F. In 2-quart saucepan, combine quinoa and 3/4 cup water. Heat to boiling on high; reduce heat to medium-low. Cover and cook 15 minutes or until liquid is absorbed.
  2. Meanwhile, trim and halve sprouts. In an 18-inch by 12-inch jelly-roll pan, toss sprouts, 2 teaspoons oil, and 1/4 teaspoon each salt and freshly ground black pepper to evenly coat. Roast 10 minutes.
  3. While sprouts cook, brush mushrooms with remaining 2 teaspoons oil and sprinkle with 1/8 teaspoon salt. Finely chop thyme and add to medium bowl along with corn, feta, cumin, and cooked quinoa.
  4. When sprouts have roasted 10 minutes, push to one side of pan and arrange mushrooms, gill side up, on other side. Divide quinoa mixture among mushrooms; roast 10 minutes or until mushrooms are tender.

Video: Jalapeño & Cheese stuffed Portobello Mushrooms | Lazarus Lynch

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Date: 01.12.2018, 12:09 / Views: 81294