Vegan Stuffed Portobello Mushrooms
(from veganblueberry.com)
Ingredients:
- 8 large Portobello mushrooms, wiped clean
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 1 small red bell pepper, diced into small ¼ – ⅓ inch pieces
- 3 garlic cloves, minced or grated
- 1 zucchini, diced into small ½-inch pieces
- ½ cup corn, fresh or frozen
- 1 cup fresh baby spinach, packed
- 1 cup cooked quinoa
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon salt
Directions:
- Preheat oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- Remove the stems from the Portobello mushrooms by snapping them off at the base. Lightly season the insides of the Portobello caps with salt and pepper. (NOTE: If you have large Portobello mushrooms, you’ll need to pre-bake them: place them upside down on the baking sheet and bake for 3-5 minutes, or until slightly softened (not cooked all the way through!)
- Heat the olive oil in a large skillet, add the diced onion and pepper, and cook over medium heat until tender, about 5-10 minutes. Add the minced garlic and sauté for a few minutes until fragrant.
- Add diced zucchini and sauté until soft. Add the corn and fresh spinach and sauté for 2 minutes, or until the spinach wilts. Remove from heat.
- Add cooked quinoa, smoked paprika, dried oregano, and salt. Stir to combine and carefully taste to see if you need more salt. Set aside.
- Turn the Portobello caps right-side up and divide the filling between the 8 Portobello caps. Bake for 5 minutes, or until the Portobello mushrooms are releasing juice and cooked to your liking. Serve warm, garnishing with fresh parsley if you’d like.
