Plant Based Stuffed Mushrooms
These stuffed mushrooms are a wonderful choice for your Whole Food Plant based diet, offering a burst of flavor and a satisfying bite in every mouthful.
Equipment
- 1 Baking Paper Lined Sheet Pan
- 1 Sharp Knife Fine Chopping
- 1 Mixing Bowl
Ingredients
Main Ingredients
- 12 Large Button Mushrooms Cleaned and Stems removed.
- 1/2 Cup Cooked Quinoa
- 1/2 Cup Spinach Chopped
- 1/2 Cup Onions Finely Chopped
- 1/2 Cup Bell Peppers Yellow and Red
- 1/4 Cup Sun Dried Tomatoes
- 3 Cloves Garlic
- 2 TBSP Nutritional Yeast
- Cayanne Pepper To taste
- 2 TBSP Tamari and Water Mixed For Brushing
Instructions
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, add a touch of tamari and sauté the chopped mushroom stems, onion, garlic, bell peppers and sun-dried tomatoes until softened and fragrant.
- In a mixing bowl, combine the sautéed mixture with the cooked quinoa, chopped spinach, nutritional yeast, and season with cayenne pepper to taste. Mix until all ingredients are well combined.
- Brush the mushroom caps lightly with tamari and water mixture and place them on a baking sheet.
- Fill each mushroom cap with the quinoa and spinach mixture, gently pressing it down.
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and slightly golden.
- Remove from the oven and let them cool slightly before serving.
- Garnish with fresh herbs and a sprinkle of nutritional yeast
Notes
Calories per serving (3 stuffed mushrooms) Approximately 90 calories