This is a perfect dish for a meat replacement for vegetarians! The quinoa is loaded with plant protein, plus all the protein you get from the vegetables themself. Feel free to play around with any vegetables you want to fill the mushroom with. You’ll see yourself how easy it is to make and how delicious it is. 

INGREDIENTS

Filling 

• 1  cup cooked quinoa 

• ½ red onion, small dice

• 1 garlic cloves, minced 

• 3 celery sticks, small dice

• ½ red bell pepper, small dice

• 1 tbsp extra virgin olive oil

• 1 tbsp chopped basil

• 1 tbsp chopped parsley 

• 1 tsp salt

• 1 tsp pepper 

• 1 tbsp braggs liquid aminos

Portobellos 

• 4 portobello mushrooms 

• 1 tbsp garlic paste  

• 1 tbsp shredded parmigiano reggiano 

INSTRUCTIONS

1. Preheat the oven to 375°F.

2. Pop off the stem to your mushrooms and peel the outside of your mushrooms by hand. Rub garlic paste on each mushroom, place top side down on a baking sheet and set to the side.  

3. Wash and slice all of your vegetables. Preheat a pan and add in your extra virgin olive oil. Begin to saute your onion, bell pepper, garlic, and celery. Mix in your salt + pepper. Continue to saute for 6-8 minutes. 

4. While the vegetables are sauteing, place your mushrooms into the oven for 5 minutes. 

5. Once mushrooms are softened, remove from the oven, and set aside. 

6. Add your fresh herbs + braggs into your filling mixture, give it a mix and then add your vegetables to your pre-cooked quinoa and mix. 

7. Turn your oven to high broil. 

8. Add 2-3 tbsp of filling to each mushroom, top with parmigiano reggiano. Place your filled mushrooms into the oven for 2 minutes until the cheese has become golden brown. 

9. Serve immediately while still warm + delicious!  Bon Appetit! 

Enjoy!

Let me know your what you think below in the comments below and tag me on Instagram! @gabrielleskitchen__