Today’s post is a dinner post!! I feel like I haven’t shared a dinner recipe in a while, so I promise this one will not disappoint! This recipe is another Gourmetour original, so get excited.
I had purchased a couple of beautiful portobello mushroom caps at Dominick’s with the intention to make balsamic grilled slices. But, after a few days of sitting in my fridge, plus the accumulation of leftovers and produce that desperately needed to be used, I finally realized that it simply wasn’t going to happen.
I scoured the fridge to analyze the situation of what needed to be used and what could wait, and to my surprise the creation of this dish came together easily. I had some left over quinoa, tofu that was quickly approaching its expiration date, an almost wrinkly green bell pepper, and two deep and large portobello mushroom caps. With those puzzle pieces came the idea for Stuffed Mushroom Caps!
As many of you know, I pretty much cook an almost 100% vegan diet, and eat about 85% vegan. So it should be no surprise to see that this dish falls perfectly into place.
What you need for 2:
2 medium Portobello mushroom caps
1/4 of a block of extra firm tofu, pressed
1/2 of a green bell pepper
1/2 cup of cooked quinoa
1.5 Tbs. olive oil
Salt +Pepper to coat
Drizzle of Balsamic over both
What you need to do:
Preheat your oven to 400 degrees. Spray an edged cooking/baking dish with cooking spray.
Remove the stem and using a large spoon scrap out the inside gills.
Chop your green pepper into tiny bite size pieces.
Cut your pressed tofu into bite size cubes.
Add your quinoa, green pepper and tofu cubes to a bowl.
Add your olive oil, and salt and pepper. Mix gently using you hands until everything is evenly coated.
Generously tuff your caps with your mixture.
Drizzle balsamic over the top to saturate with your desired amount.
Bake in the oven for 40 minutes or until heated well through the middle.
Do you like portobello mushrooms?
Have you ever had stuffed mushroom caps?
What’s your favorite way to enjoy mushrooms?