Vegan Stuffed Portobello Mushroom over Quinoa

Thaw the tofu, drain thoroughly, and squeeze out all excess moisture. Clean the portobello mushrooms and remove the stems.

Ingredients

450 g of Tofu

4 pieces of Portobello Mushrooms

Equipment

Colander

In a small bowl, whisk together olive oil, balsamic vinaigrette, salt, and black pepper to create the mushroom marinade.

Ingredients

30 mL of Olive Oil

15 mL of Balsamic Vinaigrette

2½ mL of Salt

2½ mL of Black Pepper

Equipment

Whisk

Bowl

Heat olive oil in a frying pan over medium heat. Add the chopped onion and garlic, sautéing until softened. Stir in the oregano and basil.

Ingredients

15 mL of Olive Oil

½ piece of Onion

2 cloves of Garlic

5 mL of Oregano

5 mL of Basil

Equipment

Frying Pan

Chefs Knife

Crumble the tofu into the pan and cook, stirring frequently, for 15 to 20 minutes until lightly browned.

Ingredients

240 mL of Tofu

Equipment

Frying Pan

Spatula

Stir in the nutritional yeast, chopped spinach, and diced tomato. Add a splash of lemon juice, cook for one additional minute, then remove from heat.

Ingredients

30 mL of Nutritional Yeast

475 mL of Spinach

1 piece of Tomato

5 mL of Lemon Juice

Equipment

Frying Pan

Brush the mushroom caps with the prepared marinade and place them top-side down on a baking pan. Stuff each cap with the tofu mixture and top with vegan mozzarella.

Ingredients

240 mL of Tofu

120 mL of Vegan Mozzarella

Equipment

Baking Pan

Spatula

Preheat the oven to 188°C and bake the stuffed mushrooms for 15 to 20 minutes until the mushrooms are tender and the cheese is melted.

Ingredients

240 mL of Portobello Mushrooms

Equipment

Oven

Baking Pan

Serve the stuffed mushrooms hot over the cooked quinoa.

Ingredients

240 mL of Quinoa

240 mL of Portobello Mushrooms

Equipment

Serving Dish