Vegan Smoky Roasted Vegetable Stuffed Portobello Mushrooms with Garlic Herb Quinoa & Lemon-Tahini Drizzle

Allergens

None, this recipe is suitable for various dietary restrictions, including vegetarian and vegan diets.

Ingredients

• 4 large portobello mushroom caps
• 2 cups chopped mixed vegetables (e.g., bell peppers, zucchini, red onion)
• 1 cup cooked quinoa
• 2 cloves garlic, minced
• 2 tablespoons fresh herbs (e.g., parsley, basil, thyme)
• 1/4 cup lemon juice
• 3 tablespoons tahini
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Clean the mushroom caps, remove the stems, and place them gill side up on the prepared baking sheet. Drizzle with olive oil, salt, and pepper. Roast in the preheated oven for 15 minutes or until tender. Remove from the oven and set aside. In a large mixing bowl, combine the chopped vegetables, cooked quinoa, minced garlic, fresh herbs, lemon juice, olive oil, salt, and pepper. Mix well and adjust seasonings to taste. Stuff each roasted portobello mushroom cap with the vegetable quinoa mixture, pressing down gently to ensure it holds its shape. In a small bowl, whisk together the lemon juice, tahini, and olive oil until smooth and creamy. Adjust seasonings to taste. Drizzle the lemon tahini sauce over the stuffed mushrooms before serving. Enjoy your delicious and satisfying vegan meal!

Chef’s Insight

To enhance the smoky flavor of the dish, you can use pre-cooked, smoked vegetables or cook the vegetables on the stovetop using a smoking pan.

Notes

The lemon-tahini sauce can be made ahead of time and stored in the refrigerator until ready to use.