/gheeː peaː teaː/
Servings: 4 | 40 minutes | 280 kcal
Stuffed mushrooms have been a popular dish in many cultures for centuries. This version combines the earthy flavors of portobello mushrooms with the protein-rich quinoa and crunchy walnuts, creating an innovative vegan twist on a classic dish.
One day, while experimenting with various plant-based ingredients, I discovered the amazing combination of quinoa and walnuts. Not only do they provide an excellent source of protein, but they also create unique textures when paired with juicy portobello mushrooms. The result is this delightful and satisfying dish that has since become a favorite among my vegan and non-vegan friends!
Ingredients
- 4 whole large portobello mushrooms
- 1 cup cooked quinoa
- 1/2 cup walnuts, chopped
- 1 cup baby spinach, chopped
- 1 tablespoon olive oil
- 1 finely chopped onion
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- fresh parsley, for garnish
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean the portobello mushrooms by gently wiping them with a damp paper towel. Remove the stems and use a spoon to scrape out the gills. Place the mushrooms on the prepared baking sheet.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant.
- Stir in the quinoa, walnuts, spinach, smoked paprika, salt, and pepper. Cook until the spinach has wilted and the mixture is heated throughout.
- Fill each portobello mushroom cap with the quinoa mixture, pressing down gently to pack it in.
- Bake the stuffed mushrooms for 20 minutes, or until tender and lightly browned.
- Remove from the oven and garnish with fresh parsley. Serve immediately.