Pumpkin Quinoa Stuffed Portabellas, Any ideas on how to make this better?

Ingredients:

• 6 large portobello mushroom caps
• 1 cup cooked quinoa
• 1 cup pumpkin puree
• 1/2 onion, chopped
• 1/4 cup chopped fresh sage
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup grated Parmesan cheese (optional)
• 1/4 cup plain Greek yogurt (optional)

Instructions:

1. Remove stems from mushrooms and finely chop.
2. In a large bowl, combine quinoa, pumpkin puree, chopped mushroom stems, onion, sage, parsley, olive oil, salt, and pepper.
3. Stir to combine.
4. If desired, add Parmesan cheese and Greek yogurt for added flavor and richness.
5. Stuff mushroom caps with quinoa mixture.
6. Bake at 375°F (190°C) for 20-25 minutes, or until mushrooms are tender and filling is cooked through.
7. Garnish with additional herbs or Parmesan cheese, if desired.

Enhancements:

• Add spices: Enhance the flavor by adding ground cinnamon, nutmeg, or allspice to the quinoa mixture.
• Use different grains: Experiment with other grains such as wild rice, barley, or farro for a different texture.
• Incorporate vegetables: Add chopped carrots, zucchini, or bell peppers to the filling for added nutrition and color.
• Swap out cheese: For a vegan option, omit the Parmesan cheese and add nutritional yeast for a cheesy flavor.
• Make it spicy: Add a pinch of cayenne pepper or chopped jalapeño to the filling for a kick of heat.
• Add a sauce: Create a creamy or savory sauce to serve alongside the stuffed portobellas, such as a mushroom gravy or a roasted pumpkin sauce.
• Grill instead of bake: For a smoky flavor, grill the stuffed portobellas over medium heat for 10-15 minutes per side.
• Serve with sides: Pair the stuffed portobellas with roasted vegetables, a side salad, or a warm soup for a complete meal.

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Kroger Recipes

Pumpkin Quinoa Stuffed Portabellas

www.kroger.com/r/pumpkin-quinoa-stuffed-portabellas-recipe/5db093b19da07c49c9cfa56b

Any ideas on how to make this better?

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