Vegan Stuffed Mushrooms
In this recipe I added quinoa, onions, and bell peppers with just the right amount of seasoning in the stuffing, stuffed in a portabella mushroom. A tasty appetizer that can be served hot or cold.
Ingredients
- 20 Baby Portabella Mushrooms This can be more or less mushrooms depending on how many you want to make.
- 1 Cup Quinoa
- 1 Cup Water This is for cooking the quinoa.
- 1 Cup Vegetable Broth This is for cooking the quinoa.
- 1 Bell Pepper Orange, red or a mix of both.
- 1 Tbsp Onion I used a shallot.
- 1 tsp Minced Garlic
- 1 tsp Onion Powder
- 3 Tbsp Oil You might need more oil. I used avocado oil.
- Dried Thyme
- Dried Rosemary
- Salt and Pepper
Instructions
- Preheat the oven to 400°F.
- Prepare a baking sheet with parchment paper, set aside.
- Clean and remove the stems of the mushrooms.
- Place the mushroom heads facing down onto the parchment paper.
- Put the baking sheet into the oven and bake for 10 minutes, after 10 minutes remove form the oven and set aside.
- Rinse quinoa and cook to the package direction, once done, set aside.
- Clean and dice the onion and peppers.
- In a large skillet add oil, diced onion, peppers and saute for 5 to 7 minutes or until soft.
- Next add the cooked quinoa and stir until well combined.
- If this mixture is too dry, add extra oil and stir until the mixture is not too sticky, but sticky enough to stay together in the mushroom cap.
- Flip the mushroom caps back up and add a scoop of the mixture into the cap.
- If adding panko bread crumbs and or vegan cheese, add before placing back into the oven.
- Place the baking sheet back into the oven for another 10 minutes.
- After 10 minutes, remove the baking sheet from the oven.
- Serve these mushrooms hot or cold as an appetizer or a side dish.