Vegan Stuffed Portabella Mushrooms
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
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.
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.