Preheat the oven to 375°F (190°C).
Clean the portobello mushrooms and remove the stems. Place them on a baking sheet lined with parchment paper.
In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until softened.
Add diced bell pepper, zucchini, cherry tomatoes, and chopped spinach to the skillet. Cook for 5-7 minutes until the vegetables are tender.
Stir in cooked quinoa, dried oregano, dried thyme, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld.
Spoon the quinoa and vegetable mixture into the portobello mushrooms, pressing down gently.
Sprinkle nutritional yeast over the stuffed mushrooms and bake in the preheated oven for 20-25 minutes or until the mushrooms are tender.
Remove from the oven and garnish with chopped fresh parsley and pine nuts.
Nutritional Information (per serving, based on 4 servings):
Calories: ~250
Protein: ~10g
Fat: ~8g
Carbohydrates: ~35g (Net Carbs: ~25g, considering fiber)
Fiber: ~10g
Sugar: ~5g (from natural sources)
Note: Nutritional values can vary based on specific ingredients and quantities used. Adjustments may be needed based on your dietary preferences and requirements.
Description: These Vegan Stuffed Portobello Mushrooms are a delightful and nutritious dish that combines the earthy flavor of portobello mushrooms with a savory and herb-infused quinoa and vegetable filling. The mushrooms are generously stuffed with a mixture of cooked quinoa, colorful vegetables, and aromatic herbs, creating a satisfying and flavorful vegan meal. Nutritional yeast adds a cheesy flavor, and pine nuts provide a crunchy texture. These stuffed mushrooms make an elegant main course or a tasty side dish for a plant-based feast.
