Super Delicious & Gluten-Free Meal Guide, Recipe Post #336:

Vegan Stuffed Portobello Mushrooms

Super Delicious & Gluten-Free Meal Guide, Recipe Post #336: Vegan Stuffed Portobello Mushrooms

Being gluten free means avoiding gluten, a protein found in wheat, barley, and rye. Fortunately, there are many delicious and nutritious foods to choose from that are naturally gluten free, such as fruits and vegetables, meat and fish, legumes, nuts, and most dairy products. Additionally, there are plenty of gluten free substitutes for popular foods, such as gluten free bread, pasta, and crackers. The health benefits of being gluten free include improved digestion, fewer chronic health issues, increased energy, and a stronger immune system. It can also be beneficial for those who are at risk for gluten sensitivities or have a medical condition that requires them to avoid gluten. It’s important to incorporate a variety of healthy, gluten free foods into your diet to best enjoy the benefits of a gluten free lifestyle.


Try this as your next healthier meal option to serve up for you and your loved ones:

Close-Up Shot of Fresh Mushrooms on a Black Surface

Ingredients




•4 large portobello mushrooms
•1 Tbsp olive oil
•1/2 cup red onion, diced
•1 large garlic clove, minced
•1/2 cup bell pepper, diced
•1/2 cup quinoa, cooked
•1/4 cup black beans, drained and rinsed
•1/4 cup chia seeds
•1/4 tsp ground cumin
•1/4 tsp smoked paprika
•1/4 tsp sea salt
•2 Tbsp nutritional yeast
•2 Tbsp fresh cilantro, chopped
•1/4 cup vegan cheese


Instructions




1. Preheat oven to 375°F

2. Begin by removing the stems of the portobello mushrooms. Then brush the mushrooms with a little olive oil.

3. Heat the olive oil in a medium skillet over medium heat. Add in the red onion and garlic and sauté for 2-3 minutes until the onion is beginning to turn translucent.

4. Add in the bell pepper. Sauté for another 2-3 minutes until the pepper is beginning to soften.

5. Add in the cooked quinoa, black beans, chia seeds, cumin, smoked paprika, salt, nutritional yeast and fresh cilantro. Sauté for about 5 minutes.

6. Remove the skillet from the heat.

7. Divide the quinoa mixture into four equal portions and spoon evenly into each of the portobello mushrooms.

8. Top with vegan cheese and place the mushrooms on a baking sheet lined with parchment paper.

9. Bake in the preheated oven for 15-20 minutes until the mushrooms are tender and lightly browned.

10. Serve the portobello mushrooms warm. Enjoy!

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