PCOS Vegan Italian Recipes: Dinner - Vegan Stuffed Mushrooms
Nutrition per Serving
250
Calories
15g
Protein
20g
Carbs
10g
Fat
This recipe includes a grocery list of Portobello mushrooms, quinoa, tomatoes, spinach, onions, garlic, and olive oil. The main ingredients, quinoa and mushrooms, have a low Glycemic Index (GI), making it suitable for PCOS.
Ingredients
8 large Portobello mushrooms, 2 cups of quinoa, 1 cup of diced tomatoes, 1 cup of spinach, 1/2 cup of diced onions, 2 cloves of garlic, 2 tablespoons of olive oil, Salt and pepper to taste
Instructions
1. Preheat the oven to 375°F (190°C). 2. Remove the stems from the mushrooms and chop them finely. 3. In a pan, heat the olive oil and sauté the onions, garlic, and chopped mushroom stems until softened. 4. Add the quinoa, tomatoes, and spinach to the pan and cook for another 5 minutes. 5. Stuff the mushroom caps with the quinoa mixture and place them on a baking sheet. 6. Bake for 20 minutes or until the mushrooms are tender.
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