I am amazed at what my kids will eat. I like to cook mostly vegetarian meals, because that is what my body likes. I have noticed I have greater output, and less tummy troubles when I eat vegetarian and add lean meats, like fish, chicken, and eggs once in a while.
My baby girl… I call her baby girl but she is now 9 years old and not so much a baby any more. She wanted stuffed mushrooms, so I obliged. I decided to do a stuffed portobello. I wanted to stuff it with something that was not all starch and bread related. So I made a quinoa, cheddar, and jalapeno stuffed portobello mushroom.
I am happy to say the kiddos ate it up. They loved it, and so did the husband. It is family approved. It is vegetarian, high in protein, high in fiber, and it can be gluten free if you omit the bread crumbs on the top.
Recipe: Quinoa, Cheddar, and Jalapeno Stuffed Portobello Mushrooms
Yield 4 servings
Pre-heat oven to 425 degrees F or 218 degrees Celsius
- 1 cup (210 grams) of quinoa ( cooked makes about 3 cups of cooked quinoa, each person will get about 3/4 cup of quinoa)
- 1/3 (30 grams) cup jalapeno de-seeded and chopped (of course adjust if you don’t like spicy)
- 1 cup (45 grams) shredded mild cheddar cheese
- Salt and Pepper to taste
- 2 tablespoons of olive oil
- 1 teaspoon granulated garlic
- 1/3 (45 grams) cup pine nuts toasted
- 1 tsp of butter
- 1/3 (46 grams) cup panko bread crumbs
- Cook quinoa per directions on package.
- Stem and remove the gills of the portobello mushroom.
- In a small bowl mix olive oil, garlic powder, salt and pepper.
- Brush the portobello mushrooms inside and out with oil mixture
- Bake in oven for 10 minutes and remove from oven
- Take cooked quinoa in a bowl, add cheese, toasted pine nuts, and jalapenos, salt and pepper to taste.
- Stuff the mushrooms with mixture.
- Cut softened butter into crumb mixture add a pinch of salt and pepper ( you can add some other spices like oregano, cilantro, garlic, etc, if you prefer. But for this I just went with butter, salt and pepper.)
- Sprinkle crumbs on top of mushrooms
- Bake for another 15 minutes, then serve.
Calories/Stats for 1 serving
Calories 512, Fat 25.1 g, Fiber 7.1 g, Carbs 50.2 g, Sodium 399.2 mg,
Protein 19.2 g
I hope you like this recipe as much as my family did. If you get a chance to try this let me know what you think. Thanks for reading.