Mediterranean Diet Friendly Vegan Stuffed Portobello Mushrooms

Total time50 min

Prep time20 min

Cook time30 min

4.8

(19)

Mediterranean Diet Friendly Vegan Stuffed Portobello Mushrooms

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Ingredients

4 servings

For the mushrooms

4 large portobello mushroom caps (about 4–5 inches wide), stems removed and gills scraped
3 tbsp olive oil, divided
½ tsp salt, divided
¼ tsp black pepper, divided

For the filling

½ cup dry quinoa, rinsed
1 cup vegetable broth
1 can (15 oz) white beans, drained and rinsed
⅓ cup sun-dried tomatoes (oil-packed), drained and roughly chopped
Ingredient note
Use an anti-inflammatory vegetable oil like olive oil or avocado oil.
2 cups baby spinach, roughly chopped
3 cloves garlic, minced
1 tsp dried italian seasoning
½ tsp red pepper flakes
3 tbsp nutritional yeast
1 tbsp lemon juice

For topping

¼ cup vegan parmesan, for topping

For serving

2 tbsp fresh basil, thinly sliced (optional)
lemon wedges, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
2
Place the portobello caps gill-side up on the prepared baking sheet. Brush both sides with 2 tablespoons of the olive oil and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Roast for 15 minutes, until the caps are just tender and have released most of their liquid. Carefully tip any pooled liquid off the caps and set aside.

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