Description
A festive and hearty vegetarian main dish featuring large portobello mushrooms stuffed with a savory quinoa, cranberry, and pecan filling.
Ingredients
4 large portobello mushrooms, cleaned and stems removed
1 cup cooked quinoa
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted
2 cloves garlic, minced
1 shallot, finely diced
1 tablespoon fresh sage, minced
1 tablespoon fresh rosemary, minced
2 tablespoons olive oil
1 tablespoon balsamic glaze
Salt and black pepper to taste
Optional: 1/4 cup vegan parmesan or goat cheese
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: Gently wipe the portobello mushroom caps with a damp cloth and use a spoon to carefully scrape out the dark gills.
Step 3: Brush the outside of each mushroom cap with a little olive oil and a pinch of salt, then place them cap-side down on the baking sheet.
Step 4: In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the shallot and garlic until softened and fragrant, about 3 minutes.
Step 5: In a large mixing bowl, combine the cooked quinoa, sautéed shallots/garlic, dried cranberries, toasted pecans, sage, and rosemary. Season with salt and pepper.
Step 6: Divide the filling evenly among the four mushroom caps, pressing down firmly with the back of a spoon to pack the stuffing in.
Step 7: Bake for 20-25 minutes until the mushrooms are tender and the filling is slightly golden on top.
Step 8: Remove from the oven and drizzle with balsamic glaze before serving warm.
Notes
Ensure the quinoa is cooked in vegetable broth for extra flavor. You can also add chopped spinach to the filling for more greens.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Vegetarian & Vegan
- Cuisine: American
Nutrition
- Serving Size: 1 mushroom
- Calories: 285 kcal
- Sugar: 9g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
