Main course
Vegan Stuffed Portobello Mushroom over Quinoa Recipe
These portobello mushrooms are stuffed with a hearty tofu and vegetable filling, then baked until tender and served over quinoa. The tofu gets a good sauté with onions, garlic, and herbs, giving it some texture before it's mixed with fresh spinach and diced tomato. A quick balsamic marinade adds a tangy layer to the mushrooms, and a sprinkle of vegan mozzarella on top melts into a gooey finish.
GF
About this recipe
Vegan Stuffed Portobello Mushroom over Quinoa is a main course recipe that takes about 45 min from start to finish and serves 4. It calls for 15 ingredients across 11 steps, and is rated easy. A serving works out at around 386 kcal with roughly 17 g of protein. Filed under lacto ovo vegetarian, high-protein, healthy and budget.
