It’s tough to stick with a healthy diet, especially during the week days. These vegan stuffed portobello mushrooms are an easy meal to whip up for lunch or dinner after a long day. They are packed with nutrients and protein and take just about 20 minutes to make.
Vegan Sweet Potato Stuffed Portobello Mushrooms
Serves 6 people
- 6 Portobello mushrooms
- 2 sweet potatoes, cooked
- 1/2 cup cooked quinoa
- 1/4 cup balsamic reduction
- Pomegranate seeds
- Micro greens
- Salt & Pepper
Pre heat the oven to 350 degrees.
Clean the mushrooms and remove the stalk. Once the oven is preheated, cook the mushrooms for about 15 to 20 minutes, or until tender. Allow to cool.
In a medium size bowl, mash together the sweet potatoes, quinoa, balsamic reduction, salt & pepper until combined. Fill each mushroom with the sweet potato mixture. Top with pomegranate seeds and micro greens.