VeganMofo: Vegan Lite – Quinoa, Artichoke & Spinach Stuffed Portobello

October 8, 2008


It’s Day 2 of Vegan Lite and I played around in the kitchen last night with a few ideas for stuffed portobellos. I wanted something bold and filling, but still simple and healthy. Here’s what I came up with and it was pretty tasty!

Quinoa, Artichoke & Spinach Stuffed Portobello

Ingredients
4 portobello caps stemmed and gilled
1 1/2 cups cooked quinoa
4 oz fresh spinach (I buy it by the bag and used about half of a 9 oz. bag)
1/2 can artichoke hearts chopped (I discard the tough leafy part and only use the heart itself)
3 compari tomatoes seeded and chopped (you could also use roma tomaotes)
1 tablespoon nutritional yeast
2 teaspoons minced garlic
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 tablespoon balsamic vinegar

Preheat oven to 350 degrees.
Combine olive oil, vinegar, thyme and 1 teaspoon of garlic into a small container with a lid and shake well. Use this to brush on mushroom caps until they are coated. Place caps on a foil lined baking sheet. Pour the remaining liquid into a medium sized pot add quinoa, artichoke hearts, salt, pepper, nutritional yeast, the remaining garlic and allow to heat on medium, stirring so that it doesn’t stick. Once mixture is heated, reduce to medium low and add tomatoes and spinach, stir and fold mixture until spinach is wilted. Spoon mixture onto caps and bake for about 20 minutes.

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4 Responses to “VeganMofo: Vegan Lite – Quinoa, Artichoke & Spinach Stuffed Portobello”

  1. Lisa Says:

    That looks really, really good!

  2. Monique Says:

    All right, all right! That sounds super good.

  3. jessy Says:

    these stuffed portobellos look awesome! anything with quinoa gets my vote! yay! artichokes, balsamic vinegar, spinach?! you can’t lose with that combination of deliciousness! mmmmmmmmmmmmmm!


  4. Mmmmmm Portobellos are my absolute fave! These look heavenly!


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