Mediterranean Stuffed Portobello Mushrooms

Candace Ondrejcka

2 Servings

Mediterranean Stuffed Portobello Mushrooms, Feed'n the Vegan, Healthy Living Magazine, Candace Ondrejcka

Mediterranean Stuffed Portobello Mushrooms, Feed'n the Vegan, Healthy Living Magazine, Candace Ondrejcka

2 large portobellos
3 tablespoons of hummus
½ cup chopped green olives
2 tablespoons of fresh basil
2 cloves of garlic
1 tablespoon of tahini
½ tablespoon of lemon zest
juice of ½ a lemon
1 cup prepared quinoa
½ cup of artichoke hearts
1 teaspoon of red pepper flakes
1 teaspoon of nutritional yeast

For dressing:
1 cup of roasted red peppers
1 and ½ tablespoons of extra virgin olive oil
2 cloves of garlic
4 tablespoons of balsamic vinegar
1 teaspoon of salt

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Preheat the oven to 375 degrees F and line a baking dish with parchment paper. Prepare your mushrooms by wiping the topside with a damp paper towel to remove dirt and debris. Scrape the inner flesh out into a mixing bowl, keeping the shape of the mushrooms. Place the mushrooms on the baking dish and prepare your filling. To the mixing bowl with the mushroom flesh, add hummus, olives, basil, chopped garlic, tahini, lemon zest, quinoa, artichoke hearts, pepper flakes and lemon juice; mix well. Split the mixture and scoop into the cavities of the mushroom. Sprinkle each with nutritional yeast. Bake for 15 minutes.

While the mushrooms are baking, prepare your dressing. Combine all ingredients in a blender until a smooth consistency is reached.

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To plate- simply place each mushroom on a plate (or on top of a bed of arugula if desired) and drizzle with the red pepper dressing. Garnish with fresh basil. Enjoy!

Ask chef Candace Ondrejcka questions in comments below.
Mediterranean Stuffed Portobello Mushrooms, Feed'n the Vegan, Healthy Living Magazine, Candace Ondrejcka

Mediterranean Stuffed Portobello Mushrooms, Feed'n the Vegan, Healthy Living Magazine, Candace Ondrejcka

Chef Candace Ondrejcka, born and raised in California, grew up on her Father’s Italian food. She holds a BS in Business and a culinary degree but with her Italian roots and culinary passion she alters her father’s dishes to create healthier recipes. As a vegan she would like to show others how to incorporate more vegetables.
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