Week 14, Thursday: Spinach and Feta Stuffed Portobello Mushrooms served with a Quinoa Salad

Indulge in a delicious vegetarian feast with these Spinach and Feta Stuffed Portobello Mushrooms. Paired with a light and flavorful quinoa salad, this meal is both satisfying and nutritious.

• Servings: 4
• Preparation time: 20 minutes
• Cooking time: 25 minutes

Ingredients

For the stuffed mushrooms:

• 4 large portobello mushrooms, stems removed and cleaned
• 2 tablespoons (30 ml) olive oil, divided
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 5 oz (150 g) baby spinach
• 1/2 cup (75 g) crumbled feta cheese
• Salt and pepper, to taste

For the quinoa salad:

• 1 cup (200 g) quinoa
• 2 cups (500 ml) vegetable broth
• 1/2 cup (120 ml) lemon juice
• 1/4 cup (60 ml) olive oil
• 1 cucumber, diced
• 1 cup (150 g) cherry tomatoes, halved
• 1/4 cup (30 g) red onion, finely chopped
• 1/4 cup (10 g) fresh parsley, chopped
• Salt and pepper, to taste

Instructions

Prepare the stuffed mushrooms:

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and cook for 4-5 minutes until softened.
3. Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and stir in the crumbled feta cheese. Season with salt and pepper to taste.
4. Place the cleaned portobello mushrooms on a baking sheet, gill-side up. Drizzle the remaining tablespoon of olive oil over the mushrooms.
5. Spoon the spinach and feta mixture into the mushroom caps, dividing it evenly among the four mushrooms.
6. Bake the stuffed mushrooms in the preheated oven for 15-20 minutes, until the mushrooms are tender and the filling is heated through.

Cook the quinoa salad:

1. In a medium saucepan, bring the quinoa and vegetable broth to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and has absorbed the broth.
2. Remove the quinoa from heat and allow it to cool slightly. Fluff with a fork.
3. In a large bowl, whisk together the lemon juice and olive oil. Add the cooled quinoa, diced cucumber, halved cherry tomatoes, chopped red onion, and fresh parsley. Toss to combine.
4. Season the quinoa salad with salt and pepper to taste.

Serve:

Place one stuffed portobello mushroom on each plate, and serve with a generous helping of quinoa salad.

Enjoy this wholesome and flavorful vegetarian meal, perfect for a light and satisfying dinner during the final week of fasting before Easter.