Vegan stuffed portobello mushroom over quinoa
A vegan and gluten-free dish featuring stuffed portobello mushrooms served over quinoa, providing 18% of daily vitamins and minerals. It takes 45 minutes to make and is a good option for those on a dairy-free diet. Best served as a side dish for a festive gathering or holiday meal.
Ingredients
cooked quinoa
4 servings
portabella mushrooms
4 large
dry tofu
1 pkg
tomatoes
0.5
spinach
30 g
red onion
0.25
garlic
4 cloves
oregano
1.5 tsps
dried basil
1 tsp
nutritional yeast
1.5 Tbsps
lemon juice
1 tsp
vegan cheese
28.35 g
olive oil
4 servings
balsamic glaze
4 servings
salt and pepper
4 servings
Method
- Cook quinoa
- After the tofu has thawed, drain and squeeze the excess water off.
- Brush off portobello mushrooms and remove the stems.
- Make the marinade for the mushroom: 3 tablespoons of olive oil, 3 tablespoons of balsamic vinaigrette, salt, and pepper (just keep adding the salt little by little until the marinade tastes good to you).
- Heat 3 tablespoons of olive oil in a pan and add the onions, garlic, oregano, and basil. After you sweat the onions, add the tofu. Note: smash the tofu with your hands and place it into the pan. Keep stirring and cook on medium heat for about 15 to 20 minutes.
- Add Nutritional yeast, spinach, tomato, and lemon juice to the tofu. Cook for another minute then set aside.
- Dip the mushroom in the marinade and place on a baking pan (top side down).
- Stuff the mushrooms with the tofu and veggies.
- Top it off with vegan cheese.
- Preheat oven 370 degrees.
- Bake stuffed mushrooms for 15 to 20 minutes.
- Serve over quinoa.
Nutrition:
Carbs
31 g
Fat
22 g
Protein
17 g
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