Ingredients:
– **For the Mushrooms:**
– 6 large portobello mushrooms
– 2 tablespoons olive oil
– Salt and pepper to taste
– **For the Quinoa and Veggie Stuffing:**
– 1 cup quinoa, rinsed
– 2 cups vegetable broth or water
– 1 tablespoon olive oil
– 1 onion, diced
– 1 bell pepper (red or any color), diced
– 2 cloves garlic, minced
– 1 cup corn kernels (fresh or frozen)
– 1 cup baby spinach leaves
– 1 teaspoon smoked paprika
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1/2 cup tomato sauce or canned diced tomatoes
– Fresh parsley or cilantro for garnish (optional)
Instructions:
- **Prepare the Portobello Mushrooms:**
– Preheat your oven to 375°F (190°C).
– Remove the stems from the portobello mushrooms and use a spoon to gently scrape out the gills. This creates space for the stuffing.
– Brush the mushrooms with olive oil on both sides and season with salt and pepper.
– Place the mushrooms on a baking sheet lined with parchment paper, gill side up.
- **Cook the Quinoa:**
– In a medium saucepan, bring the vegetable broth or water to a boil.
– Add the rinsed quinoa, reduce to a simmer, cover, and cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
– Remove from heat and set aside.
- **Prepare the Veggie Stuffing:**
– In a large skillet, heat the olive oil over medium heat.
– Add the diced onion and bell pepper, and sauté until soft, about 5 minutes.
– Add the minced garlic and cook for another minute until fragrant.
– Stir in the corn kernels, cooked quinoa, smoked paprika, ground cumin, and dried oregano.
– Add the tomato sauce or diced tomatoes, and cook for another 5 minutes, until everything is well combined and heated through.
– Stir in the baby spinach leaves until wilted. Season with salt and pepper to taste.
- **Stuff the Mushrooms:**
– Spoon the quinoa and veggie mixture generously into the prepared portobello mushrooms, pressing down to ensure they are well packed.
- **Bake the Mushrooms:**
– Place the baking sheet in the preheated oven and bake for 20-25 minutes, until the mushrooms are tender and the tops are golden.
- **Serve:**
– Remove from the oven and allow to cool slightly.
– Garnish with freshly chopped parsley or cilantro if desired.
– Serve warm and enjoy your Quinoa and Veggie Stuffed Portobello Mushrooms!
Tips:
– You can add other vegetables to the stuffing, such as diced zucchini or chopped tomatoes, depending on your preference.
– For extra flavor, top the mushrooms with a sprinkle of nutritional yeast or vegan cheese before baking.
– Leftover stuffing can be used in wraps, salads, or as a side dish.
These Quinoa and Veggie Stuffed Portobello Mushrooms are a hearty and delicious plant-based meal that’s perfect for any time of the year. Enjoy!