Stacked Portabellas
Jillian Beck
Jillian Beck
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385 Calories
40 g Carbs
26 g Protein
14 g Fat
Total Time
2 servings

This is a filling, hearty veggie dish! Even though there's no meat, you'll still need a knife and fork to dig into this meal.


  • 2 piece whole portabella mushroom caps
  • 1 cup quinoa, cooked
  • ½ cup tempeh
  • ½ cup onion, finely chopped
  • 1 cup spinach
  • 1 medium whole (2-3/5" dia) tomato, diced
  • 2 oz fat-free mozzarella cheese
  • 1 tbsp olive oil
  • ½ tbsp paprika
  • ½ tbsp cumin
  • ½ tbsp garlic powder
  • ½ tbsp onion powder

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  1. Turn on oven to high broil. Heat olive oil in a large saute pan over medium heat.
  2. Add onion and tempeh to pan and saute for 2-3 minutes, or until onion begins to soften.
  3. Add quinoa, spices, salt and pepper and saute a few more minutes.
  4. On a baking sheet, place portabello mushrooms brushed lightly with olive oil.
  5. Stack mushroom caps with spinach, quinoa mixture, sliced tomatoes, and shredded cheese.
  6. Broil for 5 minutes.

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