Anti-Inflammatory Stuffed Portobello Mushrooms

20 min

Prep time

25 min

Cook time

Servings

350

Calories

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.

Ingredients

2 servings

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

Fights inflammation

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

Instructions

1
Step 1
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.
2
Step 2
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.
3
Step 3
Add the baby spinach to the pan and cook until wilted, about 3-4 minutes. Remove from heat.
4
Step 4
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.
5
Step 5
Remove the mushrooms from the oven and evenly distribute the quinoa mixture among them, packing the filling lightly.
6
Step 6
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.
7
Step 7
Serve warm, garnished with additional cherry tomatoes or a sprinkle of nutritional yeast if desired.