Stuffed Portobello Mushrooms with Spinach and Quinoa (Vegan) 10 large portobello mushrooms, stems and gills removed 2 tbsp olive oil 2 cups chopped onion 2 cups cooked quinoa 2 cups chopped fresh spinach 1/2 cup nutritional yeast Salt and pepper, to taste Preheat oven to 375°F. Place the portobello mushrooms on a baking sheet, cap side down. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Stir in quinoa, spinach, and nutritional yeast. Season with salt and pepper. Spoon the mixture into the mushroom caps. Bake for 20-25 minutes, until the mushrooms are tender and the filling is heated through.

Stuffed Portobello Mushrooms with Spinach and Quinoa (Vegan)

10 large portobello mushrooms, stems and gills removed
2 tbsp olive oil
2 cups chopped onion
2 cups cooked quinoa
2 cups chopped fresh spinach
1/2 cup nutritional yeast
Salt and pepper, to taste

Preheat oven to 375°F. Place the portobello mushrooms on a baking sheet, cap side down. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Stir in quinoa, spinach, and nutritional yeast. Season with salt and pepper. Spoon the mixture into the mushroom caps. Bake for 20-25 minutes, until the mushrooms are tender and the filling is heated through.

Serves 10

Guests who like meat or seafood with their meals may feel free to combine.