**cookbook photograph of the following recipe: Stuffed Portobello Mushrooms with Quinoa and Tahini Drizzle Ingredients: For the Stuffed Portobello Mushrooms: 4 large Portobello mushrooms 4 oz cooked quinoa 2 oz small onion, finely diced 2 oz bell pepper, finely diced 2 cloves garlic, minced 1 cup packed spinach, chopped (about 2 oz) 2 tablespoons nutritional yeast 1 teaspoon dried oregano Salt and pepper to taste For the Tahini Drizzle: 2 oz tahini 1 oz lemon juice 1 oz water (adjust for desired consistency) 1 teaspoon low-sodium soy sauce 1/2 teaspoon minced garlic Chopped fresh parsley for garnish Instructions: Preheat the oven to 400°F (200°C). Remove the stems from the Portobello mushrooms and gently scrape out the gills with a spoon. Set aside. In a large non-stick skillet, heat some water or vegetable broth over medium heat. Add the diced onion, diced bell pepper, and minced garlic to the skillet. Sauté for 5 minutes until the vegetables are tender. Add the chopped spinach to the skillet and cook for an additional 2 minutes until it wilts. In a mixing bowl, combine the cooked quinoa, sautéed vegetables, nutritional yeast, dried oregano, salt, and pepper. Mix well to combine. Spoon the quinoa and vegetable mixture into the hollowed-out Portobello mushrooms, dividing it evenly among them. Place the stuffed Portobello mushrooms on a baking sheet lined with parchment paper or a silicone mat. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the stuffing is golden. While the mushrooms are baking, prepare the tahini drizzle. In a small bowl, whisk together the tahini, lemon juice, water, soy sauce, and minced garlic until smooth and creamy. Adjust the water for desired drizzling consistency. Once the stuffed Portobello mushrooms are [...]** - Image #4 <@1108156646464696363>
cookbook photograph of the following recipe Stuffed Portobello Mushrooms with Quinoa and Tahini Drizzle Ingredients For the Stuffed Portobello Mushrooms 4 large Portobello mushrooms 4 oz cooked quinoa 2 oz small onion, finely diced 2 oz bell pepper, finely diced 2 cloves garlic, minced 1 cup packed spinach, chopped about 2 oz 2 tablespoons nutritional yeast 1 teaspoon dried oregano Salt and pepper to taste For the Tahini Drizzle 2 oz tahini 1 oz lemon juice 1 oz water adjust for desired consistency 1 teaspoon lowsodium soy sauce 12 teaspoon minced garlic Chopped fresh parsley for garnish Instructions Preheat the oven to 400F 200C. Remove the stems from the Portobello mushrooms and gently scrape out the gills with a spoon. Set aside. In a large nonstick skillet, heat some water or vegetable broth over medium heat. Add the diced onion, diced bell pepper, and minced garlic to the skillet. Sauté for 5 minutes until the vegetables are tender. Add the chopped spinach to the skillet and cook for an additional 2 minutes until it wilts. In a mixing bowl, combine the cooked quinoa, sautéed vegetables, nutritional yeast, dried oregano, salt, and pepper. Mix well to combine. Spoon the quinoa and vegetable mixture into the hollowedout Portobello mushrooms, dividing it evenly among them. Place the stuffed Portobello mushrooms on a baking sheet lined with parchment paper or a silicone mat. Bake in the preheated oven for 2025 minutes, or until the mushrooms are tender and the stuffing is golden. While the mushrooms are baking, prepare the tahini drizzle. In a small bowl, whisk together the tahini, lemon juice, water, soy sauce, and minced garlic until smooth and creamy. Adjust the water for desired drizzling consistency. Once the stuffed Portobello mushrooms are ...