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:

  1. Preheat your oven to 375°F.
  2. Remove the stems and gills from the mushroom caps and place them on a baking sheet lined with parchment paper.
  3. 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.
  4. 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.
  5. Add the zucchini and red bell pepper to the skillet and sauté for 3-4 minutes, or until tender.
  6. Add the cooked quinoa, spinach, parsley, and basil to the skillet and stir until well combined. Season with salt and pepper, to taste.
  7. Spoon the quinoa mixture into the mushroom caps, filling them to the top. Top with vegan parmesan cheese, if desired.
  8. 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!

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