Roasted Dairy-Free Stuffed Portobello Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Dairy-Free Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Roasted Dairy-Free Stuffed Portobello Mushrooms

Enjoy these hearty roasted Portobello mushrooms filled with a savory blend of quinoa, chickpeas, crisp spinach, and marinated tofu, all enhanced with a sprinkle of nutritional yeast for a cheesy flavor without the dairy. This balanced dish is bursting with textures and flavors, making it a satisfying meal any time of day.

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NUTRITION

491kcal
Protein
31.9g
Fat
14.8g
Carbs
60.1g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushroom Caps (150g total)

0.5 cup cooked Quinoa (93g)

0.5 cup Chickpeas (82g)

150g Firm Tofu

1 cup Fresh Spinach (30g)

1 medium Cherry Tomato, diced (60g)

2 Tbsp Nutritional Yeast (16g)

2 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Clean the Portobello mushrooms gently with a damp cloth and remove the stems. Brush the caps lightly with olive oil and season with salt and pepper.

  • 3

    In a pan over medium heat, add a teaspoon of olive oil and sauté the diced cherry tomato for 2 minutes until slightly softened.

  • 4

    Crumble the tofu into a bowl and mix with the cooked quinoa, chickpeas, sautéed tomatoes, fresh spinach, and nutritional yeast. Adjust salt and pepper to taste.

  • 5

    Spoon the filling evenly into the mushroom caps, pressing gently to pack the ingredients.

  • 6

    Place the stuffed mushrooms on a baking tray and roast in the oven for 15-18 minutes, or until the mushrooms are tender and the filling is heated through.

  • 7

    Remove from the oven and serve immediately, enjoying the savory blend of textures and flavors in every bite.

Roasted Dairy-Free Stuffed Portobello Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Dairy-Free Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Roasted Dairy-Free Stuffed Portobello Mushrooms

Enjoy these hearty roasted Portobello mushrooms filled with a savory blend of quinoa, chickpeas, crisp spinach, and marinated tofu, all enhanced with a sprinkle of nutritional yeast for a cheesy flavor without the dairy. This balanced dish is bursting with textures and flavors, making it a satisfying meal any time of day.

NUTRITION

491kcal
Protein
31.9g
Fat
14.8g
Carbs
60.1g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushroom Caps (150g total)

0.5 cup cooked Quinoa (93g)

0.5 cup Chickpeas (82g)

150g Firm Tofu

1 cup Fresh Spinach (30g)

1 medium Cherry Tomato, diced (60g)

2 Tbsp Nutritional Yeast (16g)

2 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Clean the Portobello mushrooms gently with a damp cloth and remove the stems. Brush the caps lightly with olive oil and season with salt and pepper.

  • 3

    In a pan over medium heat, add a teaspoon of olive oil and sauté the diced cherry tomato for 2 minutes until slightly softened.

  • 4

    Crumble the tofu into a bowl and mix with the cooked quinoa, chickpeas, sautéed tomatoes, fresh spinach, and nutritional yeast. Adjust salt and pepper to taste.

  • 5

    Spoon the filling evenly into the mushroom caps, pressing gently to pack the ingredients.

  • 6

    Place the stuffed mushrooms on a baking tray and roast in the oven for 15-18 minutes, or until the mushrooms are tender and the filling is heated through.

  • 7

    Remove from the oven and serve immediately, enjoying the savory blend of textures and flavors in every bite.