Stuffed mushrooms can be a pain in the a#* and require patience.ย Not this recipe. Same great flavors of individually stuffed button mushrooms without the hassle. Easy, quick, savory, one dish, vegan, vegetarian, gluten free and healthy. Add a salad or a side of fresh veggies, done!
This recipe was inspired after aย week of college visits.ย Left with little time for much, I dove into the fridge. Grabbed theย large Costco bag of broccoli, buttonย portobelloย mushrooms andย began. Aย bagย of organic quinoa and kale contributed the plant based protein, also from Costco. Herbs, nutritional yeast, garlic, awesome jared marinara sauce, vegan cheese, a little of this and that, tada,ย dinner!
Serve the stuffed mushroomsย over gluten free noodles or spaghetti squash. Pair this yummy dinner withย a side salad, cut up veggies, a gluten free baguette and you’ll have one happy family!
Remember to make it your own, have fun in the kitchen, and enjoy infused veggies!
Ingredients
- 1/2 cup nutritional yeast
- 1 tbsp minced garlic
- 4 cups broccoli florets, chopped
- 1/2-1 cup shallot, diced
- 1 8 oz. bag quinoa and kale, cooked
- 1 32 oz. jar marinara sauce 1 cup for stuffing
- 1 24 oz. container Bella button mushrooms organic
- 1 cup vegan shredded cheese
Instructions
- Preheat oven to 375 degrees
- Cook quinoa and kale according to package.
- In large bowl add nutritional yeast, garlic, chopped broccoli, diced shallots, cooked quinoa kale bag and 1 cup marinara. Mix well.
- Wipe down button mushrooms with damp cloth. Place in bottom of 9 X 12 baking dish.
- Cover mushrooms with stuffing ingredients.
- Evenly pour remaining sauce over stuffing.
- Optional: Top with vegan cheese.
- Bake at 375 degrees for 30-40 minutes. Until bubbly and lightly browned.
- Serve over gluten free noodles or spaghetti squash.
Notes
Roasted Vegetable Salad