Vegan Stuffed Portobello Mushroom over Quinoa

Name: Vegan Stuffed Portobello Mushroom over Quinoa
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 0 pieces Quinoa (Cooked quinoa); 4 pieces Mushrooms (4 large portobello mushrooms); 1 package Tofu (1 package of firm tofu (frozen and thawed)); ½ piece Vine Ripened Tomato (1/2 of a large tomato (diced)); 1 cup Spinach (1 cup of fresh spinach); ¼ piece Red Onion (1/4 of a large red onion (diced)); 4 cloves Garlic (4 cloves of garlic (minced)); 1 ½ tsp Fresh oregano (1 1/2 teaspoons of dried oregano); 1 tsp Basil (1 teaspoon of dried basil); 1 ½ tbsp Nutritional Yeast (1 1/2 tablespoons of nutritional yeast); 1 tsp Lemon (1 teaspoon of lemon juice); 1 oz Feta Cheese (Daiya vegan mozzarella “cheese”); 0 pieces Olive Oil (olive oil); 0 pieces Balsamic Vinaigrette (balsamic vinegarrette); 0 pieces Salt and Pepper (salt and pepper)

60 minItalian

Servings4

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Vegetarian
Gluten Free
Dairy Free
Pescatarian

Steps

1Cook quinoa
2After the tofu has thawed, drain and squeeze the excess water off.
3Brush off portobello mushrooms and remove the stems.
4Make the marinade for the mushroom: 3 tablespoons of olive oil, 3 tablespoons of balsamic vinaigrette, salt, and pepper (just keep adding the salt little by little until the marinade tastes good to you).
5Heat 3 tablespoons of olive oil in a pan and add the onions, garlic, oregano, and basil. After you sweat the onions, add the tofu. Note: smash the tofu with your hands and place it into the pan. Keep stirring and cook on medium heat for about 15 to 20 minutes.
6Add Nutritional yeast, spinach, tomato, and lemon juice to the tofu. Cook for another minute then set aside.
7Dip the mushroom in the marinade and place on a baking pan (top side down).
8Stuff the mushrooms with the tofu and veggies.
9Top it off with vegan cheese.
10Preheat oven 370 degrees.
11Bake stuffed mushrooms for 15 to 20 minutes.
12Serve over quinoa.