Vegan Stuffed Portobello Mushroom over Quinoa
Need a gluten free and dairy free side dish? Vegan Stuffed Portobello Mushroom over Quinoa could be an amazing recipe to try. This recipe makes 4 servings with 386 calories, 17g of protein, and 22g of fat each. For $2.6 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up quinoa, lemon juice, daiya vegan m zarella “cheese, and a few other things to make it today. 2 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a pretty good spoonacular score of 79%. Vegan Stuffed Portobello Mushroom over Quinoa, Poached Egg and Smoked Ham over Portobello Mushroom Caps, and BAKED EGGS WITH PORTOBELLO ( HUEVOS CON PORTOBELLO) are very similar to this recipe.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
Cooked quinoa
4 large portobello mushrooms
1 package of firm tofu (frozen and thawed)
1/2 of a large tomato (diced)
1 cup of fresh spinach
1/4 of a large red onion (diced)
4 cloves of garlic (minced)
1 1/2 teaspoons of dried oregano
1 teaspoon of dried basil
1 1/2 tablespoons of nutritional yeast
1 teaspoon of lemon juice
Daiya vegan mozzarella “cheese”
olive oil
balsamic vinegarrette
salt and pepper
Equipment:
frying pan
baking pan
oven
Cooking instruction summary:
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.
Step by step:
1. Cook quinoa
2. After the tofu has thawed, drain and squeeze the excess water off.
3. Brush off portobello mushrooms and remove the stems.
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).
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.
6. Add Nutritional yeast, spinach, tomato, and lemon juice to the tofu. Cook for another minute then set aside.
7. Dip the mushroom in the marinade and place on a baking pan (top side down).
8. Stuff the mushrooms with the tofu and veggies.
9. Top it off with vegan cheese.
10. Preheat oven 370 degrees.
11. Bake stuffed mushrooms for 15 to 20 minutes.
12. Serve over quinoa.
Nutrition Information:
covered percent of daily need
