Quinoa-Topped Portobello Melt
Transform portobello mushrooms into a hearty, vegetarian meal with this quinoa-topped portobello melt recipe
Ingredients
- 2 large portobello mushroom caps cleaned
- ½ cup cooked quinoa
- About a cup and half of fresh spinach chopped
- Handful of grape tomatoes chopped
- 1 teaspoon balsamic vinegar
- ¼ teaspoon garlic powder
- Pinch of kosher salt
- 1 ounce sliced parmesan cheese
Instructions
- Place the portobello mushroom caps upside down on the cookie sheet and place in the oven. Turn the oven on to 425 degrees and let the mushrooms cook while the oven comes to temp.2 large portobello mushroom caps
- While the mushrooms are cooking, combine the quinoa, spinach, tomatoes, vinegar, garlic powder and salt.½ cup cooked quinoa, About a cup and half of fresh spinach, Handful of grape tomatoes, 1 teaspoon balsamic vinegar, ¼ teaspoon garlic powder, Pinch of kosher salt
- Once the oven reaches 425, remove the mushroom caps, which will now be partially cooked. Flip over the caps, pile on the quinoa mixture and top with a half an ounce of cheese each.1 ounce sliced parmesan cheese
- Return to the oven and bake for an additional 6-8 minutes until the cheese melts.
Nutrition
Calories: 266kcalCarbohydrates: 29gProtein: 18gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 19mgSodium: 477mgPotassium: 811mgFiber: 5gSugar: 6gVitamin A: 226IUVitamin C: 0.01mgCalcium: 358mgIron: 2mg
Tried this recipe?Let us know how it was!