Anti-Inflammatory Stuffed Portobello Mushrooms

Prep: 20 min

Cook: 25 min

2 servings

Easy

These stuffed portobello mushrooms are not only delicious but packed with anti-inflammatory ingredients like leafy greens, garlic, and nuts. They're perfect for a healthy dinner that helps reduce inflammation and boost overall wellness.

Anti-Inflammatory Ingredients

Garlic2/10 Spinach1/10 Walnuts2/10 Olive Oil1/10 Turmeric1/10

Ingredients

2 pieces large portobello mushrooms, stems removed
2 cups baby spinach
2 cloves garlic, minced
1 cup cooked quinoa
1 cup cherry tomatoes, halved
1/4 cup walnuts, chopped
2 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp nutritional yeast
1/2 tsp turmeric
to taste salt
to taste pepper

Instructions

Preheat the oven to 375°F (190°C). Place the portobello mushrooms on a baking sheet, gill side up, and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Bake for 10 minutes.

While the mushrooms are baking, heat the remaining olive oil in a pan over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.

Add the baby spinach to the pan and cook until wilted, about 3-4 minutes. Remove from heat.

In a bowl, mix the cooked quinoa, sautéed spinach and garlic, cherry tomatoes, walnuts, nutritional yeast, turmeric, and balsamic vinegar. Season with salt and pepper to taste.

Remove the mushrooms from the oven and evenly distribute the quinoa mixture among them, packing the filling lightly.

Return the stuffed mushrooms to the oven and bake for an additional 15 minutes, or until the filling is heated through and the mushrooms are tender.

Serve warm, garnished with additional cherry tomatoes or a sprinkle of nutritional yeast if desired.