Vegan Stuffed Portobello Mushroom over Quinoa
Ingredients
- 4 servings Quinoa
- 4 large Portobello mushrooms
- 1 pkg Tofu
- 1/2 Tomato
- 1 cup Spinach
- 1/4 Onion
- 4 cloves Garlic
- 1 1/2 tsps Oregano
- 1 tsp Basil
- 1 1/2 Tbsps Nutritional yeast
- 1 tsp Lemon juice
- 1 oz Daiya vegan m zarella “cheese
- 4 servings Olive oil
- 4 servings Balsamic vinegarrette
- 4 servings Salt and pepper
Directions
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1
Cook quinoa
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2
After the tofu has thawed, drain and squeeze the excess water off.
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3
Brush off portobello mushrooms and remove the stems.
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4
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).
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5
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.
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6
Add Nutritional yeast, spinach, tomato, and lemon juice to the tofu. Cook for another minute then set aside.
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7
Dip the mushroom in the marinade and place on a baking pan (top side down).
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8
Stuff the mushrooms with the tofu and veggies.
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9
Top it off with vegan cheese.
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10
Preheat oven 370 degrees.
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11
Bake stuffed mushrooms for 15 to 20 minutes.
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12
Serve over quinoa.
More Details
Source
Spoonacular
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