Ingredients:
- 4 large portobello mushrooms, stems removed
- 1 cup quinoa, cooked
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup spinach, chopped
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- 1/2 cup vegan cheese, shredded (optional)
- Balsamic glaze for drizzling (optional)
Instructions:
- Preheat the oven to 375°F (190°C).
- Clean the portobello mushrooms and remove the stems. Place them on a baking sheet lined with parchment paper.
- In a pan over medium heat, add olive oil. Sauté the chopped onion and garlic until softened.
- Add the diced bell pepper and zucchini to the pan. Cook for a few minutes until the vegetables are tender.
- Stir in the cherry tomatoes and cook until they start to release their juices. Add the chopped spinach and cook until wilted.
- In a large bowl, combine the cooked quinoa with the sautéed vegetables. Mix well.
- Add fresh basil to the mixture and season with salt and pepper according to your taste.
- Spoon the quinoa and vegetable mixture into each portobello mushroom cap, pressing it down gently.
- If desired, sprinkle vegan cheese on top of each stuffed mushroom.
- Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the filling is heated through.
- Once done, remove from the oven and drizzle with balsamic glaze if desired.
- Serve the vegan stuffed portobello mushrooms hot, and enjoy!