Stuffed full of healthy protein, these mushroom caps will tantalize your taste buds! This side dish will fill your vegetable quota while the quinoa is filled with everything else you need; essential amino acids, fiber, magnesium & minerals. Tip: this dish is best eaten with a fork and knife!
- Prep time: 30 minutes
- Cook time: 25 minutes
- Total time: 55 minutes
- Servings: 6
- 1 cup(s) of quinoa;
- 1 1/2 cup(s) of cold water;
- 6 medium-large portabella mushroom caps (save the stems);
- 2 cloves garlic, minced;
- 1/2 cup(s) of onion, diced;
- 2/3 cup(s) of peas;
- 2/3 cup(s) of tomato, diced;
- 2/3 cup(s) of yellow bell pepper (or any color will do!);
- 1 1/2 tbsp. of Earth Balance natural buttery spread, original;
- 1 tsp. of sea salt;
- 1/2 tsp. of ground black pepper;
- 1/2 tsp. of garlic powder;
- 1 tbsp. of extra-virgin olive oil to drizzle;
- 1 tbsp. of cooking oil to saute.
- Preheat oven to 375F.
- In medium sauce pan, add quinoa and water; bring to boil (add optional pinch of salt), cover with tight fitting lid and turn heat down to simmer. Cook 15 minutes.
- Meanwhile, in medium saute pan, heat cooking oil and saute chopped mushroom stems, garlic and onion over medium heat. Add a dash of salt and pepper with 1/2 tbsp. Earth Balance natural butter spread. Cook for about 5-7 minutes, stirring
- Add diced tomato, bell pepper, and onion mixture to quinoa along with salt, pepper & garlic salt. Add additional tbsp. Earth Balance natural buttery spread. Mix thoroughly and let it finish cooking with the lid on.
- Prepare baking sheet with parchment paper or tin foil and spray with non-stick spray. Lay washed and dried mushroom caps out on sheet and drizzle with olive oil and sprinkle with salt & pepper.
- Carefully stuff each mushroom cap with quinoa mixture and bake in oven for about 20-25 minutes.
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