A delicious recipe for Gorgeous Stuffed Portobello Mushroom Burgers, perfect for a healthy meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
Scale
4 large portobello mushrooms, stems removed
1 cup cooked quinoa
1 cup spinach, chopped
1/2 cup sun-dried tomatoes, chopped
1/2 cup feta cheese, crumbled
1/4 cup walnuts, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
4 whole wheat burger buns
1 avocado, sliced
Fresh basil leaves, for garnish
Instructions
Preheat the oven to 375°F (190°C).
In a large bowl, combine the cooked quinoa, chopped spinach, sun-dried tomatoes, feta cheese, walnuts, minced garlic, olive oil, oregano, salt, and black pepper. Mix well until all ingredients are evenly combined.
Place the portobello mushrooms, gill side up, on a baking sheet lined with parchment paper. Spoon the quinoa mixture generously into each mushroom cap, pressing down slightly to pack it in.
Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is heated through.
While the mushrooms are baking, toast the whole wheat burger buns in a skillet or toaster until golden brown.
Assemble the burgers by placing a stuffed mushroom on the bottom half of each bun. Top with sliced avocado and fresh basil leaves. Place the top half of the bun on each burger and serve immediately.
Notes
For a vegan option, substitute the feta cheese with a plant-based cheese or omit it entirely.
Add some heat by mixing in red pepper flakes or diced jalapeños into the quinoa filling for a spicy kick.