Vegan Stuffed Portobello Mushrooms
These hearty portobello mushrooms are a delicious and filling main course, packed with a savory mix of quinoa, sun-dried tomatoes, and fresh herbs, roasted to perfection for a meal that appeals to both vegans and meat lovers alike.
Prep time: 15 minutesCook time: 30 minutesServes: 4
Ingredients
4 large portobello mushrooms
1 cup cooked quinoa
1/3 cup sun-dried tomatoes, chopped
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
1 tablespoon balsamic vinegar
Instructions
1. Preheat the oven to 375°F (190°C).
2. Clean the portobello mushrooms and remove the stems. Place them on a baking sheet.
3. In a bowl, combine the cooked quinoa, sun-dried tomatoes, basil, parsley, olive oil, garlic, balsamic vinegar, salt, and pepper.
4. Stuff each mushroom cap with the quinoa mixture, pressing gently to compact the filling.
5. Roast the stuffed mushrooms in the preheated oven for 25-30 minutes, until the mushrooms are tender and the tops are golden.
6. Remove from oven and let cool slightly before serving.
Storage
Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat the mushrooms in a 350°F (175°C) oven for 10-12 minutes or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
