Let’s talk about a pet peeve of mine. I probably mentioned this here before, but it’s my blog, and I’ll kvetch if I want to.
Why in the world to people have this idea that healthy food and good food are mutually exclusive?
Listen to me folks. Let me say it loud and clear (or type it nice and bold. Work with me here):
Good food can and should taste good!
I think I have proven this a bunch of times here. Take my Spicy Zucchini Sticks, for example. They are healthy, but they are also boldly flavored, insanely delicious and kinda addictive. Or what about my Healthy Breaded Cauliflower? Ok, so they have some whole wheat bread crumbs, so some of you might not find them healthy enough, but for those who aren’t opposed to some bread crumbs, this dish is the ultimate way to fulfill a craving without going crazy unhealthy. And have you tasted my Orange Carrot Muffins? They’re delicious! For a healthy and protein-loaded breakfast, check out my Cottage Cheese Pancakes! Want pizza, but not the load of calories? Quinoa Pizza is going to be your new favorite food!
Are you getting my point yet? You don’t have to give up good food to be healthy.
Take these appetizers, for example. They are delicious and gorgeous – enough that I would happily serve them to anyone, dieting or otherwise. However, at the same time, this is the kind of dish you will feel good about eating – or serving!
Quinoa and Spinach Stuffed Portobello Mushrooms:
Ingredients:
for the mushrooms:
4-6 Portobello mushrooms
Olive oil
Kosher salt
Black Pepper
for the stuffing:
1 large onion, finely diced
2 cups chopped spinach (frozen and defrosted spinach works nicely)
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons lemon juice
1 1/2 cups cooked quinoa
Instructions:
Preheat oven to 375.
Drizzle olive oil over the mushrooms and sprinkle with some salt and pepper. Place in the oven and bake at 375 for 15 minutes.
While mushrooms are cooking, prepare the stuffing.
Sautee the diced onions in a bit of olive oil (or Pam) until translucent. Add the spinach, salt, pepper and lemon juice. Stir and cook for a couple of minutes. Remove the mixture from the heat and add the cooked quinoa. Stir to combine everything equally.
Once mushrooms have finished roasting, remove from oven. Distribute the spinach mixture among them. Return to oven and bake at 375 for an additional 20 minutes.
Remove from oven and serve hot.
Tip: for a different presentation, cook the mushrooms fully, then dice and toss with the spinach/quinoa mixture for a delicious warm quinoa salad.
Enjoy!
Thanks for stopping by folks, and enjoy! -Miriam
Oh my goodness, that looks fabulous!
Thank you! It really is delicious!
I love mushrooms but not sure if I can eat a full one. Love the gorgeous stuffing you have made and the mushrooms look heavenly even for a small mushroom eater like me 🙂
Can’t go wrong with mushrooms in my book!
I bet 🙂
Thanks for the healthy recipes. This one is really yummy.
I’m glad you enjoyed it!
Such a brilliant way of utilizing quinoa and mushrooms in meals! Wii try it soon!
Awesome, enjoy!
oh my goodness these look heavenly! i totally agree with you that healthy food can and should taste good. in fact, now that i eat so much of it, i think it tastes better than anything fried or greasy!
Good for you! I think it’s definitely a matter of training yourself.
And thank you!
These look beautiful! I hope to try them soon. Thanks for sharing! *Joanie
Thanks Joanie, and enjoy!
thanks for the recipe! can’t wait to try it out! btw — the photos on this post are gorgeous!!! love it!
Thanks Cayla, enjoy!
oh i love this! so many awesome flavors happening here!
Thank you! They really are awesome!
I love ur healthy recipes! Please keep them coming! ur so creative. Thanx so much!
Thanks Leah, I am so glad you enjoy!
I love this recipe! So healthy and full of flavor.
Thanks Melinda! They sure are!
I totally agree with you…healthy food should taste and look good. Sadly, there are lots of peeps out there that think to eat healthy you can only have bland boring food. Nonsense, I say! 😀
Just made them and they are delicious, my favourite ingredients all in one recipe – thank you!
I’d like to make this for Rosh Hashana..can all except the last part of returning it to oven be done before Y’T? Or does it need to be made fresh.
I’m making this now, but with baby bellas. I’ll definitely have leftovers of the stuffing that I’ll use in a quinoa lasagna!☺
when roasting the mushrooms the first time around, do you do so cap up or down? also do you scoop out the insides before stuffing them? forgot what its called, that black stuff under the cap…
Wanna make today for seudah. Can I freeze any part of this
You can try freezing the filling.
Can these be made a day or two in advance and heated up?
I’m sorry if this is a silly question but do I remove the inside of the mushroom before roasting so that the stuffing fits inside? Really looking forward to making these! Thanks!!
You can, but it’s not needed.