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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 127.5
  • Total Fat: 5.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 394.1 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 4.0 g
  • Protein: 9.0 g

View full nutritional breakdown of Vegan Stuffed Portabella Mushrooms calories by ingredient
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Vegan Stuffed Portabella Mushrooms

Submitted by: JRSUNSHINE1

Introduction

Only 1/2 teaspoon of oil per serving! Portabella's stuffed with onions, garlic, julianned zucchini, extra firm tofu, and spinach. Only 1/2 teaspoon of oil per serving! Portabella's stuffed with onions, garlic, julianned zucchini, extra firm tofu, and spinach.
Number of Servings: 2

Ingredients

    Portabella mushrooms

    Zucchini, medium sized, julianned
    Yellow onion, sliced
    Extra firm tofu, julianned
    Garlic, 2 cloves
    Fresh spinach, chopped

    EVOO
    Balsamic Vinegar
    Soy Sauce

    Salt
    Pepper
    Basil
    Parsley

Directions

Preheat oven to 450 degrees.

Wash and de-stem 2 portabella mushrooms; lightly coat top of each mushroom with EVOO and 1/4 teaspoon of balsamic vinegar.

Put on baking sheet (top up) and bake at 450 for about 5 minutes.

Once mushrooms are tender, remove from oven and reduce heat to 350 degrees.

Stuffing:
Drizzle pan with 1 teaspoon of EVOO, over medium heat.

Add 1/4 cup (or 1/2 small) yellow onion. Cook until soft, about 5 minutes.

Add 2 cloves of garlic. Cook an additional 1 - 2 minutes.

Add 1/2 medium zucchini, julianned; and 1/5 block of extra firm tofu diced thin. Mix well with garlic and onions.

Add spices - 1/8 teaspoon of salt; 1/4 teaspoon each of pepper, basil, and parsley. Add 1/2 teaspoon of soy sauce and squeeze of lemon (about 1 teaspoon).

Add approximately 1/2 cup to 1 cup of water to deglaze pan. Cook down mixture until about half of water remains; approximately 15 minutes. Add one cup of chopped fresh spinach. Continue to cook about 5 to 10 minutes until flavors meld and vegetables are soft.

When done, scoop vegetable stuffing into mushroom caps. Cook at 350 degrees for 10 minutes.

Serve with brown rice or quinoa.

Number of Servings: 2

Recipe submitted by SparkPeople user JRSUNSHINE1.






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