Servings: 4 | 45 minutes | 276 kcal
Stuffed mushrooms have been a popular dish in American cuisine since the 20th century. This vegan version puts a healthy twist on the classic, using nutrient-dense quinoa and spinach instead of breadcrumbs and cheese.
This recipe was inspired by a love for mushrooms and a desire to create a truly satisfying plant-based dish. The combination of quinoa, spinach, and walnuts provides a burst of flavor and texture that is sure to impress vegans and non-vegans alike.
Ingredients
- 12 large button mushrooms
- 1 cup cooked quinoa
- 1 cup fresh spinach
- 1 tbsp olive oil
- 1 medium onion
- 2 cloves garlic
- 1/4 cup chopped walnuts
- 1/4 cup nutritional yeast
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Remove stems from mushrooms, chop finely and set aside.
- Heat olive oil in a pan over medium heat, add onion and garlic, and sauté until softened.
- Add chopped mushroom stems and cook for 3 minutes.
- Add spinach to the pan and cook until wilted.
- In a bowl, combine cooked quinoa, sautéed vegetables, walnuts, nutritional yeast, dried basil, dried oregano, salt, and black pepper.
- Stuff each mushroom cap with the quinoa mixture and place on a lined baking sheet.
- Bake for 20-25 minutes, or until mushrooms are cooked through and filling is golden brown.
- Serve warm and enjoy!