Description
A super healthy meatless dinner recipe packed with goodness!
Ingredients
Scale
- 4 large portobello mushrooms
- 4 tablespoons extra virgin olive oil
- 1 clove garlic (peeled and minced)
- 1 small onion (peeled and finely chopped)
- 1 medium carrot (finely diced)
- 1 green or red bell pepper (finely diced)
- 1 cup cooked quinoa
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 2 scallions (finely chopped)
- 2 slices vegan cheese (or 1/4 cup freshly grated parmesan cheese)
Instructions
- Preheat oven to 400ºF.
- Using a small spoon, gently scoop out the gills of each portobello mushroom.
- Line a baking sheet with parchment paper and place the mushrooms facing up. Brush each mushroom with a little olive oil and set aside.
- In a large pan over medium high heat, add remaining olive oil, garlic and onions and stir fry for 3 minutes, until onions are translucent.
- Add carrots and bell peppers and stir fry for 3 minutes or until vegetables are tender but still yielding a soft crunch. Season with salt and pepper.
- Add quinoa, soy sauce and sesame oil and mix well.
Turn the heat off and stuff each mushroom with about 1/4 cup of the mixture. - Bake in the oven for 10 minutes.
- Take mushrooms out of the oven and turn the oven on to broil.
Sprinkle scallions on top of each mushroom and top with 2 squares of vegan cheeses, or 1 tablespoon of freshly grated parmesan. - Broil for 4-5 minutes, until cheese has melted and the tops are golden brown. Serve.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 255
- Sugar: 5.5 g
- Sodium: 325.4 mg
- Fat: 17.8 g
- Saturated Fat: 3.2 g
- Carbohydrates: 19.7 g
- Fiber: 3.9 g
- Protein: 7.1 g
- Cholesterol: 3.6 mg
