Meatless Monday: Stuffed Portobello Mushrooms with Quinoa

April 2, 2012

Stuffed Portobello mushrooms with quinoa is a nutritious and satisfying meal. Large capped mushrooms are filled with tofu, tomato, red onion, and plenty of dried herbs like basil and oregano (if fresh herbs are available use them) and topped with mozzarella cheese. This version is completely vegan (hence the vegan mozzarella) but you can make substitutions according to your own dietary restrictions. Serve these stuffed mushrooms alongside a mound of fluffy quinoa, a super food packed with protein and iron, and a simple side salad.

Stuffed Portobello Mushroom with Quinoa

Ingredients:

2 cups 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 vinaigrette

salt and pepper

Directions:

Cook quinoa according to directions on the package

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.