Ingredients
Scale
4 large portobello mushroom caps
½ cup sun-dried tomatoes, rehydrated and chopped
½ cup cooked quinoa
½ cup chopped spinach
¼ cup dairy-free cheese alternative (such as vegan mozzarella or nutritional yeast)
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
Instructions
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Preparation
- Preheat the Grill: Set your grill to medium heat.
- Prepare the Mushrooms: Remove the stems from the portobello mushroom caps and scoop out the gills.
Make the Filling
- Mix Ingredients: In a bowl, combine the rehydrated sun-dried tomatoes, cooked quinoa, chopped spinach, dairy-free cheese alternative, minced garlic, salt, and pepper.
Stuff and Grill
- Brush with Vinegar and Oil: Brush the mushroom caps with balsamic vinegar and olive oil.
- Stuff the Mushrooms: Spoon the quinoa mixture into the mushroom caps.
- Grill: Place the stuffed mushroom caps on the grill and cook for about 10-12 minutes until the mushrooms are tender and the filling is heated through.