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Roasted Red Pepper & Feta Glaze Recipe

Roasted Red Pepper & Feta Glaze Recipe
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★★★★★

4.8 from 27 reviews

Deliciously hearty stuffed portobello mushrooms filled with a savory mixture of quinoa, roasted red peppers, and aromatic garlic, topped with a creamy tangy feta glaze. This vegetarian recipe offers a perfect balance of flavors and textures, ideal as a satisfying main or elegant appetizer.

Ingredients

Scale

Stuffed Mushrooms

  • 4 large portobello mushrooms, stems removed (500 g)
  • 1 cup cooked quinoa (185 g)
  • 1/2 cup roasted red peppers, diced (75 g)
  • 2 tablespoons olive oil (30 ml)
  • 2 cloves garlic, minced (6 g)
  • 1/2 teaspoon dried oregano (1 g)
  • Salt and black pepper, to taste

Feta Glaze

  • 1/2 cup crumbled feta cheese (75 g)
  • 1/4 cup Greek yogurt (60 g)
  • 1 tablespoon lemon juice (15 ml)

Optional Garnish

  • Chopped parsley or basil

Instructions

  1. Prepare the mushrooms: Preheat your oven to 400°F (200°C). Brush the portobello mushrooms generously with olive oil on both sides to prevent drying and to add flavor. Place them on a baking sheet and roast for 10 minutes until they begin to soften.
  2. Make the filling: In a mixing bowl, combine cooked quinoa, diced roasted red peppers, minced garlic, dried oregano, salt, and black pepper. Mix well to evenly distribute the flavors.
  3. Stuff and bake: Remove the mushrooms from the oven and spoon the quinoa mixture evenly into each mushroom cap. Return to the oven and bake for an additional 10 minutes, allowing the flavors to meld and the filling to heat through.
  4. Prepare the feta glaze: While the mushrooms bake, blend together crumbled feta cheese, Greek yogurt, and lemon juice until smooth and creamy. This glaze will add a tangy, rich topping.
  5. Serve: Once the mushrooms are done baking, drizzle the feta glaze generously over each stuffed mushroom. Garnish with chopped parsley or basil if desired. Serve warm and enjoy this flavorful, satisfying vegetarian dish.

Notes

  • For a vegan version, substitute the feta and Greek yogurt with vegan cheese and plant-based yogurt.
  • You can prepare quinoa in advance to save time.
  • Roasted red peppers can be homemade or store-bought, giving flexibility to the recipe.
  • Adjust seasoning to taste, especially salt, depending on the saltiness of the feta cheese.
  • Serve as a main dish or an elegant appetizer for a dinner party.

Nutrition

Keywords: Stuffed Portobello Mushrooms, Quinoa Stuffed Mushrooms, Roasted Red Peppers, Feta Glaze, Vegetarian Recipe, Mediterranean Dish

Find it online: https://maicook.com/roasted-red-pepper-and-feta-glaze-recipe/