Mouthwatering Vegan New Zealand Lunch: Quinoa & Kale Stuffed Portobello Mushrooms with Marinated Vegetables

Allergens

N/A (excluding cross-contamination)

Ingredients

• 1. Fresh Portobello Mushrooms
• 8 medium
• sized 2. Quinoa
• 1 cup, uncooked 3. Kale
• 4 cups, chopped and stems removed 4. Marinated Vegetables
• 2 cups (consisting of assorted bell peppers, red onion, zucchini, carrots, and cherry tomatoes) 5. Olive Oil
• 4 tbsp, extra virgin 6. Salt
• 1 tsp 7. Black Pepper
• 1/2 tsp, ground 8. Balsamic Vinegar
• 2 tbsp 9. Fresh Basil
• 1/3 cup, finely chopped 10. Garlic
• 4 cloves, minced 11. Lemon Juice
• 2 tbsp 12. Nutritional Yeast
• 1/4 cup 13. Vegetable Broth
• 1 cup

Instructions

1. Prepare the quinoa according to package instructions and set aside.
2. Preheat your oven to 350°F (175°C).
3. Clean and remove the stems from the Portobello mushrooms.
4. In a large bowl, mix cooked quinoa, chopped kale, and 3 tbsp of olive oil. Season with salt and black pepper.
5. Stuff each Portobello mushroom cap with the quinoa kale mixture, pressing gently to fill.
6. Arrange stuffed mushrooms on a baking sheet lined with parchment paper.
7. In a separate bowl, mix marinated vegetables with 1 tbsp of olive oil, balsamic vinegar, salt, and black pepper. Toss until evenly coated.
8. Bake the Portobello mushrooms for 20 minutes. Then remove from the oven, and let them rest for 5 minutes.
9. In a pan over medium heat, sauté garlic in 1 tbsp of olive oil until fragrant. Stir in lemon juice, nutritional yeast, and vegetable broth. Cook for 2 3 minutes, then remove from heat.
10. Pour the sauce over the stuffed mushrooms and top with marinated vegetables.
11. Garnish each dish with freshly chopped basil before serving.

Chef’s Insight

Experiment with different seasonal vegetables to keep this dish fresh and exciting.

Notes

This recipe is perfect for a vegan lunch or dinner party, showcasing an array of flavors and textures.