Vegan Stuffed Portobello Mushrooms

AuthorsefordCategory, , , DifficultyBeginner

These Vegan Stuffed Portobello Mushrooms are incredibly delicious, and healthy. Stuffed with Quinoa, veggies and a few special ingredients.

stuffed portobello mushroom

 

Yields4 Servings
Prep Time30 minsCook Time7 minsTotal Time37 mins
For the Qinoa
  cup Quinoa
 1 garlic clove
 1 cup Water
 salt
For the Stuffed Portabello
 1 Pack of 4 Portobello Caps
 ¾ cup Almond flour
 1 Tomato
 1 Spring Onion
 ¼ cup Fresh parsley
 ¼ cup Fresh Thyme
 ½ Medium onion
 ¼ Red bell pepper
 ¼ Greed bell pepper
 ½ tsp Sesame Seeds (optional)
 1 tbsp olive oil
 5 Whole garlic cloves
The Seasonings
 2 tsp Onion Powder
 ½ tsp garlic powder
 ½ tsp Paprika
 ½ tsp Ground black pepper
 ¼ tsp Cayenne Powder
 1 Maggie cube (or seasoned cube)
Clean the Mushrooms
1

First, use a damp paper towel to wipe the caps clean. Take a spoon and gently scrape away the gills (brown underbelly) from the mushrooms. Remove the stems, chop fine and save them for the filling. Once all the mushrooms are clean place to the side until ready to stuff.

Prepare the Filling
2

To start, heat in a small pot on medium to medium low heat, place the quinoa, garlic clove and water with a pinch of salt. Cook for 10 minutes or until the water has evaporated and quinoa seeds have burst and twice their size.

Meanwhile, Finely chop the garlic cloves separately and rest to the side. Finely chop all the vegetables, portabello stems and herbs and place in a separate bowl.

3

In a medium to large saucepan, heat the oil and minced garlic cloves. Cook the garlic until golden brown and fragrant.

Next, add in the veg and herbs and cook on medium until the veggies have softened then throw in the spices and mix until incorporated. Remove from the heat and let cool.

Stuff the Mushroom Caps
4

In a medium bowl combine the quinoa, Almond flour and vegetable mixture. Add in 1/2 tsp Garlic and 1/2 tsp of sesame seeds (optional).

Stuff the mushrooms with the mixture then cover with foil and bake at 400F for 7 - 10 minutes, removing the foil for the last 5 minutes.

Ingredients

For the Qinoa
  cup Quinoa
 1 garlic clove
 1 cup Water
 salt
For the Stuffed Portabello
 1 Pack of 4 Portobello Caps
 ¾ cup Almond flour
 1 Tomato
 1 Spring Onion
 ¼ cup Fresh parsley
 ¼ cup Fresh Thyme
 ½ Medium onion
 ¼ Red bell pepper
 ¼ Greed bell pepper
 ½ tsp Sesame Seeds (optional)
 1 tbsp olive oil
 5 Whole garlic cloves
The Seasonings
 2 tsp Onion Powder
 ½ tsp garlic powder
 ½ tsp Paprika
 ½ tsp Ground black pepper
 ¼ tsp Cayenne Powder
 1 Maggie cube (or seasoned cube)

Directions

Clean the Mushrooms
1

First, use a damp paper towel to wipe the caps clean. Take a spoon and gently scrape away the gills (brown underbelly) from the mushrooms. Remove the stems, chop fine and save them for the filling. Once all the mushrooms are clean place to the side until ready to stuff.

Prepare the Filling
2

To start, heat in a small pot on medium to medium low heat, place the quinoa, garlic clove and water with a pinch of salt. Cook for 10 minutes or until the water has evaporated and quinoa seeds have burst and twice their size.

Meanwhile, Finely chop the garlic cloves separately and rest to the side. Finely chop all the vegetables, portabello stems and herbs and place in a separate bowl.

3

In a medium to large saucepan, heat the oil and minced garlic cloves. Cook the garlic until golden brown and fragrant.

Next, add in the veg and herbs and cook on medium until the veggies have softened then throw in the spices and mix until incorporated. Remove from the heat and let cool.

Stuff the Mushroom Caps
4

In a medium bowl combine the quinoa, Almond flour and vegetable mixture. Add in 1/2 tsp Garlic and 1/2 tsp of sesame seeds (optional).

Stuff the mushrooms with the mixture then cover with foil and bake at 400F for 7 - 10 minutes, removing the foil for the last 5 minutes.

Vegan Stuffed Portobello Mushrooms