Description
A hearty vegetarian dish featuring meaty portobello mushrooms stuffed with protein-rich quinoa, sweet roasted red peppers, and topped with a tangy feta glaze.
Ingredients
Scale
For the Crust:
- 4 large portobello mushrooms, stems removed and gills scraped
- 1 cup cooked quinoa
- 1/2 cup roasted red peppers, chopped
- 1/4 cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 cup vegetable broth
- For the glaze: 1/4 cup crumbled feta, 2 tablespoons Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon honey
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Brush portobello caps with olive oil, season with salt and pepper, and place on a baking sheet.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until soft, about 5 minutes. Stir in cooked quinoa, roasted red peppers, oregano, salt, and pepper. Add vegetable broth and cook for 2 minutes until absorbed.
- Divide the quinoa mixture evenly among the mushroom caps, pressing gently. Bake for 20-25 minutes until mushrooms are tender.
- While baking, prepare the glaze by whisking together feta, Greek yogurt, lemon juice, and honey until smooth.
- Remove mushrooms from oven, drizzle with feta glaze, and serve warm.
Notes
You can customize the seasonings to taste.