Summary

Vegan Stuffed Portobello Mushroom over Quinoa might be just the side dish you are searching for. This recipe serves 4. One serving contains 386 calories, 17g of protein, and 22g of fat. For $2.6 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. 2 people have made this recipe and would make it again. Head to the store and pick up nutritional yeast, tomato, tofu, and a few other things to make it today. It is brought to you by Foodista. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a solid spoonacular score of 68%. Similar recipes are Vegan Stuffed Portobello Mushroom over Quinoa, Stuffed Portobello Mushroom, and Portobello Stuffed Mushroom Burger.

Instructions

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.

Ingredients

• 1 Cooked quinoa
• 2 portobello mushrooms
• 3 firm tofu (frozen and thawed)
• 4 large tomato (diced)
• 5 fresh spinach
• 6 large red onion (diced)
• 7 garlic (minced)
• 8 dried oregano
• 9 dried basil
• 10 nutritional yeast
• 11 lemon juice
• 12 Daiya vegan m zarella “cheese
• 13 olive oil
• 14 balsamic vinegarrette
• 15 salt and pepper

Directions

• 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).
• 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.