Here’s a recipe for a vegan Easter main dish that is sure to impress your guests.
Stuffed Portobello Mushrooms with Quinoa and Vegetables
Ingredients:
- 4 large portobello mushroom caps
- 1 cup quinoa, rinsed and drained
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 small zucchini, chopped
- 1 small red bell pepper, chopped
- 1/2 cup chopped fresh spinach
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- Salt and pepper, to taste
- Vegan parmesan cheese, for topping (optional)
Instructions:
- Preheat your oven to 375°F.
- Remove the stems and gills from the mushroom caps and place them on a baking sheet lined with parchment paper.
- In a medium saucepan, bring the quinoa and vegetable broth to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes, or until fragrant.
- Add the zucchini and red bell pepper to the skillet and sauté for 3-4 minutes, or until tender.
- Add the cooked quinoa, spinach, parsley, and basil to the skillet and stir until well combined. Season with salt and pepper, to taste.
- Spoon the quinoa mixture into the mushroom caps, filling them to the top. Top with vegan parmesan cheese, if desired.
- Bake the stuffed mushrooms in the oven for 20-25 minutes, or until the mushrooms are tender and the filling is heated through.
Serve the stuffed portobello mushrooms as a main dish with a side salad or roasted vegetables for a delicious and satisfying vegan Easter dinner. Enjoy!