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Blueberry, Pecan & Goat Cheese Quinoa Stuffed Portobello Mushroom Caps
Portobello mushrooms stuffed with blueberries, pecans, crumbled goat cheese and quinoa is a healthy weeknight meal idea that's loaded with flavor.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- oven
- bowl
- baking sheet
📝 Preparation Steps
1
Add the water to a pot and bring to a boil; then stir in the quinoa. Reduce heat to low, cover pot and simmer approximately ⏱️ 10 minutes or until the liquid has been absorbed. Drain the quinoa and rinse with cold water.
water1 cup
2
Preheat oven to 350 degrees F.
3
Next, add the quinoa to a bowl along with the pecans, blueberries, cheese and parsley. Mix well.
4
Top each mushroom cap with the quinoa mixture, place on a baking sheet and bake for ⏱️ 15-20 minutes.
Nutrition Facts
calories
252 kcal
fat Content
10 g
serving Size
1 serving
fiber Content
6 g
sugar Content
13 g
sodium Content
69 mg
protein Content
9 g
trans Fat Content
0.003 g
cholesterol Content
7 mg
carbohydrate Content
33 g
saturated Fat Content
3 g
unsaturated Fat Content
6 g
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