Looking for a delicious and satisfying vegan option for your Christmas dinner? Look no further than these Roasted Vegetable Stuffed Portobello Mushrooms! Packed with nutritious ingredients like quinoa, roasted vegetables, and walnuts, these hearty mushrooms are sure to please even the most dedicated meat-eaters.
Best of all, they're easy to make and can be prepared in advance, making them the perfect stress-free addition to your holiday feast. Give them a try and add some plant-based goodness to your celebration!
Ingredients:
4 large portobello mushrooms
1 cup cooked quinoa
1 cup chopped roasted vegetables (such as carrots, parsnips, and Brussels sprouts)
1/4 cup chopped fresh parsley
1/4 cup chopped walnuts
2 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper to taste
Instructions:
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Gently scrape out the gills from the underside of the portobello mushrooms using a spoon. Place the mushrooms on the prepared baking sheet.
In a large bowl, combine the cooked quinoa, roasted vegetables, parsley, and walnuts. Stir in the olive oil and balsamic vinegar, and season with salt and pepper.
Fill each portobello mushroom with the quinoa mixture, mounding it slightly on top.
Bake the mushrooms in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is heated through.
Serve the stuffed mushrooms hot, garnished with additional chopped parsley if desired. Enjoy!
Note: This recipe can easily be made in advance and reheated on the day of your holiday meal. It can also be served as a main course for a vegan Christmas dinner, or as a tasty side dish for a traditional meal.