I’m a huge mushroom and stuffing fan. This dish brings them both together for an irresistible, comforting meal. We are using Beyond Beef and quinoa for the stuffing base which makes this meal meatless (vegan/plant-based) and gluten-free. It’s seasoned with fresh thyme and parsley, garlic, and onions, and a little vegan parmesan for a nutty, salty, cheesy flavor.
This meal is quick and easy to make but it also has such a pretty presentation that it is perfect for a meatless holiday or dinner party entree. You can also swap out the portobellos for small mushrooms to make hors d’oeuvres. They can travel too. You can make the entire dish a day ahead and heat through before serving at 350 degrees Fahrenheit for 15 – 20 minutes until warmed through.
We’re using portobello mushrooms (or Creminis for bite-sized) which offer B-vitamins (stress-fighters), and antioxidants and nutrients that help with inflammation and cancer prevention. The quinoa provides protein and fiber to help with gut health and keep you full in between meals. This meal tastes very indulgent, but it’s very good for you and is a great addition to a healthy meal plan, especially if you’re working on stress, bloat, and/or weight loss.
Servings: 8 | Level: Easy | Prep: 10 min | Cook: 20 min
Calories: 258 | Protein: 14g | Fat: 13g | Carbs: 20g
Plus 18% of your daily iron needs!
- 8 portobello mushroom caps (or 24 Cremini to make hors d’oeuvres)
- 1.5 cups cooked quinoa (1/2 cup dry + 1 cup stock)
- 16 oz Beyond Ground Beef
- 1 cup onion, small diced
- 2 cup (4oz) mushrooms (cremini, portobello, or shitake)
- 14oz can diced tomatoes (no salt)
- 2 cloves garlic
- 1.75 cup vegetable stock (no salt)
- 1.5 tbsp olive oil
- 2 tbsp fresh thyme
- 3/4 cup fresh parsley
- 1/2 tsp red pepper flake
- 1 cup vegan parmesan
- salt and pepper to taste
Begin by making your quinoa. In a medium sauce pan, bring 1 cup stock to a boil. Turn the heat to low, add 1/2 cup quinoa, cover, and simmer until liquid is absorbed, about 15 minutes. Then turn off the heat and let sit.
De-stem and scoop out gills of mushrooms with a spoon. Chop that up and use as part of the mushrooms for the stuffing. Small dice up more mushrooms until you have 2 cups (about 4 oz). Small dice one cup onion (1 small) and mince the garlic.
Preheat oven to 350 degrees Farenheit. Place mushrooms capside down onto a baking sheet or dish. Lightly drizzle with oil and place in oven for 5 minutes. Then remove and set aside.
Heat a large skillet to medium high. Add 1/2 tbsp of olive oil followed by the Beyond Beef. Break up the Beyond into crumbles with a wooden spoon and let start to brown (about 2 minutes). Add the onions, mushrooms, garlic, red pepper flake, and fresh herbs. Stir and let cook until vegetables begin to soften (2 – 3 minutes). Add tomatoes, 1/2 – 3/4 cup stock and a generous pinch of salt and fresh pepper. Simmer for a few more minutes, taste for seasoning, and then turn off stove once vegetables are cooked through and extra liquid is absorbed.
Add the quinoa to the stuffing pan along with 2/3 cup of the parmesan. Stir to combine. Spoon stuffing into each mushroom cap. Sprinkle the tops with the reserved parmesan. Pop back into the oven for another 5 – 10 minutes until warmed through. Mushrooms should still hold together but have a bit of squish to the touch. Remove from oven, plate, and enjoy!
- Swap vegan parmesan for regular parmesan or nutritional yeast (keeps it vegan and minimally processed)
- Use cooked lentils (le puy), cooked mung beans, or another plant-based ground brand instead of Beyond beef to keep it vegan. You can also use ground beef or turkey.
- Try other herbs – rosemary, oregano, and basil would all be lovely
- Trade in the quinoa for another whole grain such as rice, millet, couscous, barley, or amaranth.
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