Pregnancy Friendly Vegan Stuffed Portobello Mushrooms
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Learn more āIngredients
4 servings
For the mushrooms
- 4 large portobello mushroom caps (about 4ā5 inches wide), stems removed and gills scraped
- 3 tbsp olive oil, divided
- Ā½ tsp salt, divided
- Ā¼ tsp black pepper, divided
For the filling
- Ā½ cup dry quinoa, rinsed
- 1 cup vegetable broth
- 1 can (15 oz) white beans, drained and rinsed
- ā cup sun-dried tomatoes (oil-packed), drained and roughly chopped
- 2 cups baby spinach, roughly chopped
- 3 cloves garlic, minced
- 1 tsp dried italian seasoning
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution applies to concentrated herbal oils and supplements, not everyday seasoning.
- Ā½ tsp red pepper flakes
- 3 tbsp nutritional yeast
- 1 tbsp lemon juice
For topping
- Ā¼ 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 400Ā°F (205Ā°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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