Meatless Monday: Veggie Burger & Quinoa Stuffed Portobello Mushrooms
the fit foodie mama
the fit foodie mama
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  • 1/2 cup quinoa 1/2 cup low sodium chicken broth 6 Portobello mushrooms 1/2 cup sundried tomato halves, chopped 1 onion, chopped 1 Garden Herb Sunshine Veggie Burger, broken up 2 tbsp olive oil (approximately) 16 oz of spring greens mix Instructions Preheat oven to 425 degrees. While oven is heating, prepare quinoa by bringing it to a boil with chicken broth then reducing to a simmer for about 15 minutes or until all water is absorbed. Remove stems from mushrooms, chop up and reserve for stuffing. Chop onion and sundried tomatoes. On a large sheet greased or lined sheet pan, line mushrooms and drizzle a bit of olive oil in each one where stem previously existed. Cook for about 20 minutes. In a large pan, sautee onions, sundried tomatoes, mushrooms and broken up veggie burger. Cook for about 5 minutes then add previously cooked quinoa. Remove mushrooms from oven and let cool for a few minutes then carefully place stuffing inside each one. Serve on top of spring greens mix. Devour :D By The Fit Foodie Mama



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