Mouthwatering Vegan Quinoa Stuffed Portobello Mushrooms with Avocado Chimichurri

Allergens

N/A (excluding any potential allergies to quinoa or mushrooms)

Ingredients

• 1. 6 large Portobello mushroom caps 2. 1 cup quinoa, uncooked 3. 2 cups water or vegetable broth 4. 1 small red onion, finely chopped 5. 2 cloves garlic, minced 6. 1 cup cherry tomatoes, halved 7. 1 avocado, pitted and sliced 8. 1/2 cup fresh cilantro, chopped 9. 1/4 cup olive oil 10. Juice of 1 lime 11. Salt and pepper to taste 12. Crushed red pepper flakes (optional)

Instructions

1. Prepare quinoa according to package instructions using water or vegetable broth. Set aside.
2. Preheat oven to 375°F (190°C). Remove stems from mushroom caps and lightly brush the caps with olive oil. Place on a baking sheet and bake for 10 minutes or until tender.
3. In a large skillet, sauté red onion and garlic over medium heat until fragrant and translucent. Add cooked quinoa, cherry tomatoes, salt, pepper, and crushed red pepper flakes (if using). Cook for 2 3 minutes, stirring occasionally.
4. Remove mushroom caps from oven and stuff each cap with the quinoa mixture. Return to the oven and bake for another 10 minutes or until heated through.
5. In a blender or food processor, combine avocado, cilantro, lime juice, salt, pepper, and olive oil. Blend until smooth.
6. Serve stuffed mushrooms with a generous dollop of the creamy avocado chimichurri sauce on top.

Chef’s Insight

This recipe is perfect for entertaining guests or enjoying a leisurely brunch at home. The quinoa stuffing provides ample protein while the avocado chimichurri adds a creamy, tangy element to the dish.

Notes

For a spicy kick, add more crushed red pepper flakes to the quinoa mixture and/or the avocado chimichurri sauce.