Vegan Stuffed Portobello Mushroom over Quinoa

Ingredients:

• Cooked quinoa
• 4 large portobello mushrooms
• 1 package of firm tofu (frozen and thawed)
• 1/2 of a large tomato (diced)
• 1 cup of fresh spinach
• 1/4 of a large red onion (diced)
• 4 cloves of garlic (minced)
• 1 1/2 teaspoons of dried oregano
• 1 teaspoon of dried basil
• 1 1/2 tablespoons of nutritional yeast
• 1 teaspoon of lemon juice
• Daiya vegan mozzarella “cheese”
• olive oil
• balsamic vinegarrette
• salt and pepper

Course: side dish

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