Vegan Stuffed Portobello Mushrooms

Ingredients:

• 4 large portobello mushrooms
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 medium zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 cup spinach, chopped
• 1/4 cup nutritional yeast
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Vegan cheese (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Clean the portobello mushrooms by wiping them with a damp cloth or paper towel. Remove the stems and scrape out the gills using a spoon.
2. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 2-3 minutes.
4. Add the bell pepper and zucchini to the skillet, and cook for another 3-4 minutes, until slightly tender.
5. Stir in the cherry tomatoes, spinach, cooked quinoa, nutritional yeast, dried thyme, salt, and pepper. Cook for another 2-3 minutes, until the spinach is wilted and the mixture is heated through. Taste and adjust seasonings as needed.
6. Place the portobello mushrooms on a baking sheet lined with parchment paper or lightly greased. Spoon the quinoa mixture into each mushroom cap, filling them generously.
7. If desired, sprinkle vegan cheese on top of each stuffed mushroom.
8. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is heated through.
9. Remove from the oven and let cool for a few minutes before serving. Garnish with freshly chopped parsley before serving.