Quinoa Stuffed Portobello Mushrooms [Bulkbites.com]

• Servings: 1
• Time: 30 minutes

This is a wonderful lunch recipe, wholegrain quinoa stuffed Portobello mushrooms are loaded with fiber, protein and vegan nutrition. The recipe works well for a meat free weekend, when you need a fulfilling and easy to make meal for a change.

Nutrition

• calories: 481
• protein: 14
• carbs: 87
• fat: 10
• saturated fat: 1.19
• polyunsaturated fat: 2.62
• monounsaturated fat: 4.34
• cholesterol: 0
• sodium: 209
• potassium: 650
• dietary fiber: 8.88
• sugars: 5.09
• vitamin a: 467
• vitamin c: 12
• calcium: 92
• iron: 3
• magnesium: 0
• complex carbs: 73.03
• other fats: 1.85

Ingredients

• 1 4 Portobello Mushrooms, Large, whole, Raw, stems removed
• 1 cup Quinoa, cooked
• 1 small Carrots, raw
• 1 cherry Tomatoes, red, ripe, raw, year round average
• 1 stalk Onions, young green, tops only
• 1 tbsp Parsley, fresh
• 1 tbsp chopped Garlic
• 1 tsp Dijon Mustard
• 1 dash Salt, table
• 1 tbsp, ground Spices, pepper, black
• 1 tsp Oil, olive, salad or cooking

Instructions

• Prepare the marinade by whisking together – oil, vinegar and mustard sauce. Marinade the mushrooms in this mixture for 30 minutes.
• Cook quinoa in a pan, add 2 cups of water and bring to boil. Reduce the heat, cover and cook for 15 minutes, until soft and fluffy.
• Preheat the oven to 350 degree F, and prepare a baking tray by placing a baking sheet over it.
• Place the mushrooms in the baking tray, cap side down and spread any remaining marinade over them.
• Bake for 8-10 minutes, until soft.
• Meanwhile heat oil in a skillet, add garlic and carrots, stir and cook for 2 minutes.
• Add cooked quinoa, tomatoes, walnuts, green onions, salt and pepper. Stir and cook for 2-3 minutes.
• Remove from the heat and add parsley.
• Stuff mushrooms with this quinoa mixture and bake for 10 minutes at the same temperature.
• Remove from the oven and serve warm.