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Tuscan Stuffed Mushroom Caps are an exquisite dish that transports you straight to the sun-drenched hills of Italy. This delightful recipe combines robust Italian flavors with healthy and wholesome ingredients, making it a perfect choice for anyone looking to indulge in Mediterranean cuisine. Stuffed mushrooms have long been celebrated for their versatility, serving as both appetizers and main dishes in various culinary traditions. The simplicity of their preparation is matched only by the depth of flavor they offer, making them a favorite among both home cooks and professional chefs.

Tuscan Stuffed Mushroom Caps

Experience a taste of Italy with our delightful Tuscan Stuffed Mushroom Caps! This healthy and flavorful dish features earthy portobello mushrooms filled with protein-packed quinoa, fresh spinach, sun-dried tomatoes, and creamy feta cheese. Perfect as an appetizer or main dish, these stuffed mushrooms are a crowd-pleaser for any gathering. Click to explore the full recipe and bring a burst of Mediterranean flavor to your kitchen today!
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Ingredients
  

12 large portobello mushroom caps

1 cup cooked quinoa

1 cup spinach, chopped

1/2 cup sun-dried tomatoes, chopped

1/2 cup feta cheese, crumbled

1/4 cup pine nuts, toasted

2 garlic cloves, minced

2 tablespoons olive oil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Clean the portobello mushroom caps with a damp cloth and remove the stems to create enough space for the filling.

      In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

        Incorporate the chopped spinach and sun-dried tomatoes into the skillet, cooking until the spinach has wilted (about 3-4 minutes).

          In a large bowl, mix the cooked quinoa, sautéed spinach and tomatoes, feta cheese, and toasted pine nuts. Season with oregano, salt, and pepper to taste.

            Spoon the filling generously into each mushroom cap, pressing down slightly to secure the mixture.

              Place the stuffed mushroom caps on a baking sheet lined with parchment paper. Drizzle a little olive oil over the top of each stuffed cap.

                Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the filling is slightly golden.

                  Remove from the oven and let cool for a few minutes before garnishing with fresh basil leaves.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4