How To Make Delicata Squash and Quinoa-Stuffed Portobello Mushrooms Recipe
A hearty vegetarian main course featuring flavorful delicata squash, protein-packed quinoa, and meaty portobello mushrooms.
Serves:
Ingredients
- 4 portobello mushrooms, stems removed
- 1 delicata squash, halved, seeded, and sliced
- 1 cup cooked quinoa
- 1/2 cup crumbled feta cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper, to taste
Instructions
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Preheat oven to 375°F.
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Place portobello mushrooms on a baking sheet.
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In a large bowl, toss together delicata squash, quinoa, feta cheese, garlic, olive oil, thyme, salt, and pepper.
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Spoon the squash and quinoa mixture into the portobello mushrooms, dividing evenly.
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Bake for 30-40 minutes, until the mushrooms are tender and the filling is golden brown.
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Serve hot.
Nutrition
- Calories : 235kcal
- Total Fat : 11g
- Saturated Fat : 3g
- Cholesterol : 13mg
- Sodium : 313mg
- Total Carbohydrates : 25g
- Dietary Fiber : 5g
- Sugar : 4g
- Protein : 10g
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