Quinoa and Cashew Stuffed Portabellas

You may have noticed that I like to stuff different vegetables. It always makes for a fun and filling dish and the presentation is always unique and pretty. Check out these meals here, here, and here if you missed them the first time around. For this recipe, I decided to revisit the stuffed portabella. I have a thing for mushrooms. There are so many different varieties and they can be used in a multitude of ways. I haven’t met a mushroom I didn’t like.

The portabella is the thickest of the mushrooms and, because of this, it tends to take on a meaty texture and finds its way into the center of many meals. It also holds up well to being stuffed!

Quinoa and Cashew Stuffed Portabellas
serves: 6
Ingredients:
6 portabella mushroom caps, stems removed and cleaned
1 cup cooked quinoa ( I used a mix of red and white)
1 cup raw cashews
4 cloves of garlic
1 cup cooked lentils
1/4 cup bread crumbs
1/2 cup vegetable broth
1 tsp dried basil
1 Tbsp thyme leaves
1 tsp onion powder
olive oil
salt and pepper
nutritional yeast (to taste)
sliced tomatoes

Directions:
1. Preheat oven to 350F
2. Sautee cashews, garlic and a pinch of salt and pepper until cashews turn a light brown color. About 5-7 minutes.
3.Add the cashews to a large bowl and combine with rest of ingredients, except the sliced tomatoes. Mix together and season with salt, pepper, and nutritional yeast as needed.
4. Brush portabellas with olive oil and place on a baking sheet.
5. Fill each mushroom cap until it is completely filled with the quinoa mixture.
6. Place a slice of tomato on top of each stuffed mushroom and bake in oven for 30 minutes.


Now, I chose to use quinoa, but rice or any grain would work fine in this recipe. I also served it with a bit of tomato sauce on the side. The tomato sauce paired really nicely with the flavors of the stuffed mushroom. Next time I think I would even chop of some tomatoes and add them to the stuffing mixture.

This made for a very filling meal. I paired it with a light side of sauteed broccoli and zucchini. If anyone thinks that a vegan meal can’t be filling and satisfying, then this meal (and many of my others 😉 ) proves them wrong.

Happy Sunday everyone! Bon Appetit!

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