Fluffy Vegan French Brunch: Quinoa-Stuffed Portobello Mushrooms and Savory Smashed Potatoes

Allergens

Gluten-free, nut-free, soy-free; contains quinoa and potatoes

Ingredients

• 4 large Portobello mushroom caps
• 1 cup quinoa, uncooked
• 2 cups water or vegetable broth
• 4 medium russet potatoes
• Olive oil, for cooking and drizzling
• Salt and pepper, to taste
• Fresh thyme leaves, for garnish
• Fresh parsley, chopped, for garnish

Instructions

1. a. Prepare the quinoa: Bring water or vegetable broth to a boil in a medium saucepan. Add the quinoa and cook according to package instructions until tender and fluffy. Let cool slightly. b. Preheat oven to 375°F (190°C). c. Clean the mushrooms, remove the stems, and place them gill side up on a baking sheet lined with parchment paper. d. Stuff each mushroom cap with the cooked quinoa, pressing gently to fill the space. Drizzle with olive oil and season with salt and pepper. e. Bake the stuffed mushrooms for 20 minutes or until tender and slightly golden. f. Meanwhile, boil the potatoes in a pot of water until fork tender. Drain and return to the pot. g. Add olive oil, salt, and pepper to taste, then use a potato masher to smash the potatoes until creamy and smooth. h. Serve the quinoa stuffed mushrooms atop a generous scoop of smashed potatoes. Drizzle with lemon herb dressing, and garnish with fresh thyme leaves and chopped parsley.

Chef’s Insight

Quinoa adds a satisfying crunch to the mushrooms while still maintaining a delicate texture.

Notes

Customize the lemon-herb dressing to your taste by adjusting the herbs and seasonings.