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Portobellas Stuffed W/ Lemon Scented Quinoa and Arugula Recipe

Looking for an easy Portobellas Stuffed w/ Lemon Scented Quinoa and Arugula recipe? Learn how to make Portobellas Stuffed w/ Lemon Scented Quinoa and Arugula using healthy ingredients.


Submitted by sandramsmith86

Makes 4 servings



Portobellas Stuffed w/ Lemon Scented Quinoa and Arugula

Recipe Ingredients for Portobellas Stuffed w/ Lemon Scented Quinoa and Arugula

4 mushrooms, portobello
1/2 cup dry quinoa, washed
1 cup water
2 tsp olive oil, plus extra for brushing the mushrooms with
1 medium yellow onion, chopped small
3 cloves garlic, minced
1 tablespoon fresh thyme (or 1 tsp dried)
1/2 teaspoon salt
1 fresh black pepper, to taste
1 cup vegetable broth or water
1/4 cup chopped parsley
1/2 cup nutritional yeast flakes
1 1/2 cups arugula, chopped into bite size pieces
1 Fresh parsley for garnish

Recipe Directions for Portobellas Stuffed w/ Lemon Scented Quinoa and Arugula

  1. Preheat oven to 425

  2. Cook quinoa with 1 cup of water in a small pot, bring to a boil then cover and simmer over low heat until soft, about 15 minutes.

  3. Meanwhile, Heat olive oil in medium sauce pan low-medium heat, add onions and sliced mushroom stems, saute onions until translucent (3-5 minutes).

  4. Add garlic, salt, black pepper, thyme and marjoram, saute until the garlic if fragrant (about 2 minutes).

  5. Add vegetable broth, turn heat up to medium, let simmer 5 minutes.

  6. Add nutritional yeast and parsley, stir until all nutritional yeast is absorbed, add lemon juice and lemon zest.

  7. Turn the heat off and set aside.

  8. Brush or spray with olive oil and sprinkle with salt. Line them gills up, in a baking pan, and place in oven for 5 minutes.

  9. Meanwhile, pour 1 cup of the nutritional yeast sauce into the quinoa and combine well. Add the arugula and mix until the arugula is well distibuted. Remoce mushrooms from the oven and fill them equally with the mixture. Put them back in the oven for 30 minutes.

  10. Remove from oven, reheat the remaining sauce. Chop some parsley for garnish. Place each mushroom on a bed of a arugula and drizzle sauce over each mushroom. Garnish with Parsly and serve.

Categories

Appetizers

Nutrition Facts
Serving Size 227.3g
Amount Per Serving
Calories
202
Calories from Fat
47
% Daily Value*
Total Fat
5.2g
8%
Saturated Fat
0.8g
4%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
503mg
21%
Potassium
813mg
23%
Total Carbohydrates
27.9g
9%
Dietary Fiber
7.7g
31%
Sugars
1.9g
Protein
14.8g
Vitamin A 11% Vitamin C 16%
Calcium 7% Iron 36%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • High in dietary fiber
  • High in iron
  • High in manganese
  • Very high in niacin
  • High in pantothenic acid
  • Very high in phosphorus
  • High in potassium
  • Very high in riboflavin
  • Very high in thiamin
  • High in vitamin B6
  •   Bad points
  • High in sodium
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