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Baked Stuffed Portobellos

Deliciously satisfying Baked Stuffed Portobellos are easy to make and perfect for any weeknight or family gathering, featuring juicy mushrooms filled with a flavorful medley of ingredients.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: American, Comfort Food
Calories: 260
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large Portobello mushrooms, cleaned and stems removed
  • 1 cup cooked quinoa or brown rice
  • 1/2 cup finely diced bell peppers (any color)
  • 1/2 cup chopped spinach (fresh or frozen)
  • 1/2 cup shredded mozzarella cheese (or your favorite Halal cheese)
  • 1/4 cup grated Parmesan cheese (ensure it's Halal)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley (for garnish)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Gently clean each Portobello with a damp cloth or paper towel. Remove the stems and set the caps gill-side up on a baking sheet lined with parchment paper.
Cooking the Filling
  1. In a skillet over medium heat, add 2 tablespoons of olive oil. Once warmed, add minced garlic and sauté until fragrant (about 1 minute).
  2. Add the diced bell peppers and chopped spinach. Sauté until the vegetables soften, about 3-4 minutes.
  3. In a mixing bowl, combine the sautéed mixture with cooked quinoa or brown rice, mozzarella, Parmesan, oregano, salt, and pepper. Mix everything until well combined.
Assembling and Baking
  1. Generously spoon the filling into each Portobello cap. Pack it in for a hearty bite!
  2. Place the stuffed mushrooms in the preheated oven and bake for about 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
Serving
  1. Remove from the oven and let cool for a few minutes. Garnish with fresh parsley and serve warm.

Notes

Feel free to substitute grains, vegetables, or Halal cheeses as desired. Watch baking times based on mushroom size. Avoid overstuffing the mushrooms for best results. Store leftovers in an airtight container for up to 3 days and reheat in the oven.