Quinoa Stuffed Portabello Mushrooms
Prep time
Cook time
Total time
A hearty and tasty entree for any occasion.
Author: Sharon McRae
Recipe type: Dinner
Cuisine: Vegan
Serves: 4
Ingredients
- 4 Large Portabello Mushrooms
- 1 cup Quinoa
- 2 cups Water
- Coconut Aminos, Braggs Aminos or Low Sodium Tamari
- Garlic, Onion Powder
- ½ onion
- 3 cloves garlic
- 8-10 Broccoli Florets
- 8-10 Cauliflower Florets
- 1 Red Pepper
- 1 Carrot
- 8-10 Asparagus
- 1 small Squash
- 1 small Zucchini
- Dill
- Oregano
- Basil
- Rosemary
- Thyme
Instructions
- To prepare portobello mushrooms, remove stems and clean, then place cap side up on a silicone sheet or non-stick baking pan. Sprinkle with Coconut Aminos, Braggs Aminos, or low sodium Tamari, as well as garlic and onion powders. Bake at 375o for 10 minutes, then use a paper towel to remove excess liquid.
- Prepare red quinoa by adding twice the amount of water, then bring to a boil for 5 minutes. Remove from heat and wait until all water is absorbed, then fluff with a fork.
- Finely chop and sauté any vegetables you have on hand; I used onions, garlic, broccoli, cauliflower, red pepper, carrot, asparagus, yellow squash and zucchini. Use a small amount of water or vegetable broth to sauté; no need to add oil (it's just excess calories and fat with no significant nutritional value)! Add in your favorite spices while vegetables are cooking; I used dill, oregano, basil, rosemary, and thyme). Cook until vegetables are bright in color and slightly soft. Remove from heat and add to quinoa. If desired, add some chopped walnuts, pecans or pistachios. Use quinoa/vegetable mixture to stuff mushrooms, then bake at 350o for 20 minutes. Delicious served over a bed of steamed kale!
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