CryoCove Recipe

Stuffed Portobello

Name: Stuffed Portobello
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 4 large portobello mushroom caps; 1 cup cooked quinoa; 1 cup baby spinach, chopped; 1/4 cup sun-dried tomatoes, chopped; 2 oz goat cheese, crumbled; 1 tbsp olive oil; 1 tsp Italian seasoning; to taste salt and pepper

Large portobello mushroom caps stuffed with herbed quinoa, spinach, sun-dried tomatoes, and melted goat cheese.

Prep

10m

Cook

25m

Total

35m

Servings

Calories

340

Macro Breakdown

Protein18g (26%)

Carbs32g (47%)

Fat18g (26%)

Diet

omnivorepescatarianvegetariangluten-free

Goal

fat-losslongevity

Pillar Benefits

FoodSleepBrain

Ingredients

4 large portobello mushroom caps
1 cup cooked quinoa
1 cup baby spinach, chopped
1/4 cup sun-dried tomatoes, chopped
2 oz goat cheese, crumbled
1 tbsp olive oil
1 tsp Italian seasoning
to taste salt and pepper

Instructions

1
Preheat oven to 375°F. Remove mushroom stems and scrape out gills with a spoon.
2
Brush caps with olive oil and season with salt and pepper. Place gill-side up on a baking sheet.
3
Mix quinoa, spinach, sun-dried tomatoes, Italian seasoning, and half the goat cheese.
4
Fill each mushroom cap generously with the quinoa mixture.
5
Top with remaining goat cheese.
6
Bake for 20-25 minutes until mushrooms are tender and cheese is golden.

Tips

*Scraping out the gills prevents the mushrooms from releasing too much dark liquid.
*These are great for meal prep — assemble ahead and bake fresh.

Frequently Asked Questions

How many calories are in Stuffed Portobello?

Stuffed Portobello has 340 calories per serving with 18g of protein. It's a great option for a healthy dinner meal.

How long does it take to make Stuffed Portobello?

This recipe takes 10 minutes of prep and 25 minutes of cooking, for a total of 35 minutes from start to finish.

Is Stuffed Portobello suitable for special diets?

Yes, this recipe is compatible with the following diets: omnivore, pescatarian, vegetarian, gluten-free. Check the full ingredient list to confirm it meets your specific needs.

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Instructions

Preheat oven to 375°F. Remove mushroom stems and scrape out gills with a spoon.

Brush caps with olive oil and season with salt and pepper. Place gill-side up on a baking sheet.

Mix quinoa, spinach, sun-dried tomatoes, Italian seasoning, and half the goat cheese.

Fill each mushroom cap generously with the quinoa mixture.

Top with remaining goat cheese.

Bake for 20-25 minutes until mushrooms are tender and cheese is golden.