Quinoa Stuffed Portobello Mushrooms
The best vegan quinoa stuffed portobello mushrooms.
Ingredients
- 6 large portobello mushrooms (with stems removed)
- 1/2 cup yellow onion (finely chopped)
- 1/2 cup celery (finely chopped)
- 1/4 cup quinoa (I used tri-color quinoa)
- 1 clove garlic (minced)
- 1/2 tsp nutritional yeast seasoning
- 1/4 tsp dried parsley
- 1/4 tsp black pepper
- salt to taste (optional)
- 2 tbsp vegan cheddar cheese shreds (I used Simple Truth brand)
- 1/2 cup water
Instructions
- Add the quinoa and water to a pot.
- Bring the quinoa to a boil on the stovetop.
- Reduce the heat to low and simmer the quinoa, covered, until it is fluffy and has absorbed all the liquid (it will take about 15 minutes).
- Preheat the oven to 350° F.
- In a large mixing bowl, combine the cooked quinoa, yellow onion, celery, garlic, nutritional yeast seasoning, salt, pepper, and dried parsley.
- Place the portobello mushrooms face up on a parchment lined baking sheet.
- Stuff the mushrooms with the quinoa filling mixture.
- Bake the mushrooms in the oven until soft, about 16 - 18 minutes.
- Sprinkle the top of each stuffed mushroom with the vegan cheese shreds.
- Bake the mushrooms for a few more minutes to allow the cheese to melt.
- Dig in and enjoy your stuffed mushrooms!
Notes
nomeatfastfeet.com