Vegan Stuffed Portobello Mushroom over Quinoa
By: Isobelle
Published: Sunday, June 19, 2011 - 7:05pm

Ingredients




Cooked quinoa
4 large portobello mushrooms
1 package of firm tofu (frozen and thawed)
1/2 of a large tomato (diced)
1 cup of fresh spinach
1/4 of a large red onion (diced)
4 cloves of garlic (minced)
1 1/2 teaspoons of dried oregano
1 teaspoon of dried basil
1 1/2 tablespoons of nutritional yeast
1 teaspoon of lemon juice
Daiya vegan mozzarella “cheese”
olive oil
balsamic vinegarrette
salt and pepper

Preparation

1 Cook quinoa 2 After the tofu has thawed, drain and squeeze the excess water off. 3 Brush off portobello mushrooms and remove the stems. 4 Make 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). 5 Heat 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. 6 Add Nutritional yeast, spinach, tomato, and lemon juice to the tofu.  Cook for another minute then set aside. 7 Dip the mushroom in the marinade and place on a baking pan (top side down). 8 Stuff the mushrooms with the tofu and veggies. 9 Top it off with vegan “cheese”. 10 Preheat oven 370 degrees. 11 Bake stuffed mushrooms for 15 to 20 minutes. 12 Serve over quinoa.

About


http://vegobsession.com/2011/04/24/veganstuffedportobellomushroomoverquinoa/