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Ingredients:
4 large portobello mushrooms, stems removed
1 cup quinoa, cooked
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 bell pepper, diced
1 zucchini, diced
1 cup cherry tomatoes, halved
1 cup spinach, chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
1/4 cup nutritional yeast
1/4 cup fresh parsley, chopped
1/4 cup pine nuts (optional, for garnish)
Instructions:
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
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