🧂 440mg sodium — comfortably under our 500mg cap
Herb-Stuffed Portobello Caps
Meaty portobellos stuffed with quinoa, sun-dried tomato, and pine nuts over lemony arugula.
💪 Where's the protein? Right here — 19g
- Quinoa (9g)
- White beans (7g)
- Pine nuts (3g)
🍃 Sugar-Free Option
No added sweeteners in this recipe — it's sugar-free as written. Any sugars in the nutrition panel come from whole vegetables, grains, and fruit only.
Ingredients (all organic)
- ✓Portobello caps, 3
- ✓Cooked quinoa, 3/4 cup
- ✓White beans, 1/2 cup
- ✓Sun-dried tomatoes, 3 tbsp
- ✓Pine nuts, 2 tbsp
- ✓Garlic + parsley + oregano
- ✓Balsamic, 1 tbsp
- ✓Arugula, 2 cups + lemon
Dotted ⓘ ingredients have photos and store locations in the field guide.
How to Prep
- 1Brush caps with balsamic; roast gill-side up at 425°F for 10 minutes.
- 2Fold quinoa, beans, sun-dried tomato, herbs, toasted pine nuts together.
- 3Stuff caps generously; roast 15 more minutes.
- 4Serve over lemon-dressed arugula.
🔪 Starting from raw? The basics (2)
Cooking quinoa
Rinse first (it rinses off the bitter coating). 1 cup dry + 1¾ cups water: boil, cover, simmer low 15 minutes, rest 5, fluff. Makes about 3 cups.
Beans: canned or from dry
Canned is fine everywhere — drain and rinse; one 15-oz can is about 1½ cups. From dry: soak overnight and simmer 60–90 minutes until fully tender.
📍 Buy the ingredients — Chicagoland
Every ingredient above is stocked organic at these local spots:
- Whole Foods Market — Lakeview
- Fresh Thyme Market — Bucktown
- Pete's Fresh Market — Bridgeport
- Mariano's — Throughout Chicagoland
- Dill Pickle Food Co-op — Logan Square
- Sugar Beet Food Co-op — Oak Park
More metro areas coming as Rootful grows. Or get it delivered — coming soon →
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