Vegetarian

Portobello Stuffed Mushrooms with artichoke hearts is for Dinner.

Portobello Stuffed Mushrooms with artichoke hearts takes 15 minutes to prepare.

Portobello Stuffed Mushrooms with artichoke hearts takes 20 minutes to cook.

Portobello Stuffed Mushrooms with artichoke hearts makes 3 servings.

The ingredients for Portobello Stuffed Mushrooms with artichoke hearts are:

3 Portobello Mushrooms, (roughly 100 grams each),washed, with stems removed and stems chopped set aside.
1 tbsp olive oil
3 cloves garlic peeled and diced small
1/2 small onion peeled and chopped
1/4 cup marinated artichoke hearts, rinsed and chopped small
1/4 cup cooked quinoa per instructions on bag
1tbsp raw sunflower seeds
1/4 sea salt
1/4 tsp black pepper

Here is how you make Portobello Stuffed Mushrooms with artichoke hearts:

Preheat oven to 375f. Wash the mushrooms, remove stems and gills, chop stems and set aside. In a skillet, heat the oil, and add the mushroom caps, cut side up, brown for 1 minute.Remove from skillet on browned side sprinkle with a little salt and pepper. Leave mushrooms on a plate to cool.In skillet add the garlic cloves, onions, chopped stems, saute gently for 5 mins to soften onion, add the artichoke hearts saute for another 2 mins. Add in the cooked quinoa, season with salt and pepper. Mix, add a little water if needed to hold stuffing together. Divide stuffing between the 3 mushroom caps, smooth top. Sprinkle with sunflower seeds. Place the stuffed mushrooms in a greased baking dish. Bake for 15 minutes.Serve hot.Serving Size:?3

The nutritional information for Portobello Stuffed Mushrooms with artichoke hearts is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 227.2

• Total Fat: 13.4 g
• Cholesterol: 0.0 mg
• Sodium: 355.5 mg
• Total Carbs: 23.3 g
• Dietary Fiber: 5.7 g
• Protein: 8.0 g

The dietary needs meet for Portobello Stuffed Mushrooms with artichoke hearts is Vegetarian