Easy Stuffed Vegan Mushrooms

“Stuffed with quinoa and loads of veggies, these Easy Stuffed Vegan Mushrooms make a filling main course. This healthy vegan dish is easy and quick to make and can be easily customized to your taste.”

- The Delicious Spoon

Mushrooms

main ingredient:

Ingredients:

▢ 8 large portobello mushrooms ▢ 2 tbsp olive oil ▢ 1 small red bell pepper chopped ▢ 1 yellow onion chopped ▢ 3 cloves garlic minced ▢ 1 zucchini rough chopped ▢ 1 cup fresh spinach chopped ▢ 1/2 cup corn kernals canned or frozen ▢ 1/2 cup cooked quinoa ▢ 1/2 tsp dried oregano ▢ 1/2 tsp smoked paprika ▢ 1/2 tsp salt

Easy Vegan  Stuffed Mushrooms

Yield

8 Servings

Course

Dinner, Lunch

Time

35 minutes

Cuisine

Vegan, North American

1.  Chop the onion and the red bell pepper into small pieces. Heat the olive oil in a skillet and sauté onion and pepper until tender. Add garlic and sauté for a minute until fragrant.

Instructions:

2.  Add zucchini chopped into small cubes and sauté until soft.

Instructions:

3.  Add corn kernels, fresh spinach and sauté for 2 minutes cook the spinach through.

Instructions:

4.  Remove from heat, add cooked quinoa, smoked paprika, dried oregano and salt. Stir to combine. Set aside.

Instructions:

5.  Remove portobello’s stalks, and place them down-side into a baking tray. Bake them for 3-5 minutes, to slightly often at 375F. Be careful, when they begin to release juice, take them out of the oven, the time will vary due to the size of each portobello. At this point, you are looking to soften the mushrooms. Once tender, remove them from the oven.

Instructions:

6.  After turning them up, divide the filling into the eight portobellos. Place them back in the oven for another 5 minutes or until fork-tender.

Instructions:

Enjoy!

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