Meatless Monday: Stuffed Portabella Mushrooms

Happy Meatless Monday!

Cutting meat out of your diet just one day a week (or one week a year, like in my 1-Week Vegan Detox) can be a great way to jump start your health and be environmentally friendly! For the next couple of weeks, I will share my favorite meatless meals for Meatless Monday and beyond.

Learn more about the Meatless Monday movement here.

Stuffed Portobella Mushrooms

Serves 4

INGREDIENTS 

• 4 large portobello mushrooms
• 1 cup quinoa, cooked
• 3 cups water
• 1 cup pine nuts
• 1/4 cup pomegranate seeds
• 2 tbsp basil, chopped
• 2 tbsp cilantro, chopped
• 1 large tbsp tahini
• 1 tbsp tamari (gluten free soy sauce)
• 1 lemon, squeezed
• olive oil, drizzle on top of mushrooms
• salt & pepper to taste

Optional: feel free to add some herbs like oregano and rosemary if you have some at home.

DIRECTIONS

• Step 1. Preheat oven to 450F.
• Step 2. Bring water to a boil and add quinoa. Season with sea salt and 1 tbsp tamari. Cook  covered for 15-20 minutes.
• Step 3. Wash the mushrooms, and pop out the middle part.
• Step 4. Place the mushrooms on a cooking tray. Drizzle with olive oil and sea salt.
• Step 5. Place in the oven and bake for 15 minutes.
• Step 6. In a glass bow, mix basil, cilantro, pomegranate seeds, pine nuts and tahini.
• Step 7. Add the cooked quinoa to the mixture and the juice of one lemon.
• Step 8. Take mushrooms out of the oven and drain any water that formed on them.
• Step 9. Place mushrooms in a serving plate and stuff with the stuffing.

Giving up animal products for a short period is a great way to reset your health. Download my 1-Week Vegan Detox plan to learn more!