Portobello: Sassy Stuffed Portobello Mushrooms

By blum099

Ingredients

• 6 portobello mushrooms, cleaned and stem removed
• 3 teaspoons reduced-sodium tamari
• 2 1/2 cups cooked and cooled tri-color quinoa (see note)
• 2 cups finely chopped baby spinach, lightly packed
• 1 cup grape tomatoes, cut in half
• 1/2 cup cooked white beans
• 1/3 cup chopped walnuts
• 1 clove garlic, minced
• 1 tablespoon extra-virgin olive oil (optional)
• 1 teaspoon Italian seasoning
• 1/4 teaspoon sea salt, plus more as needed

Details

Preparation time 45mins
Adapted from jazzyvegetarian.com

Preparation

Step 1

Preheat the oven to 400 degrees F. Line a large baking pan with unbleached parchment paper.

Place the mushrooms gill side up on the prepared pan. Spread ½ teaspoon reduced-sodium tamari evenly over the gills of each mushroom.

Put the quinoa, spinach, tomatoes, white beans, walnuts, garlic, optional olive oil, Italian seasoning and salt, in a large bowl. Toss gently to combine.

Press one-sixth of the quinoa mixture firmly in to each of the portobello mushrooms.


Tent loosely with foil and bake for 40 to 45 minutes, or until the mushrooms are soft. Remove the foil and bake for 8 to 10 minutes, or until the top of the quinoa stuffing is slightly crisp.

Serve immediately.