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–+ servings
High-Protein Stuffed Mushrooms Vegan, Smoky Quinoa Tofu

High-Protein Stuffed Mushrooms (Vegan, Smoky Quinoa & Tofu)

Baked vegan stuffed mushrooms filled with a smoky quinoa and tofu stuffing seasoned with smoked paprika and dill. A high-protein appetizer or main, ready in about 45 minutes.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Choose Serving Size 4

Equipment

  • Baking tray
  • Frying pan
  • Mixing bowl
  • Spoon

Ingredients 

  • 8 mushrooms large, portobello or large white caps
  • 1 cup quinoa cooked
  • 7 oz tofu firm, crumbled
  • 1 onion small, finely chopped
  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 1 tsp paprika smoked
  • 2 tbsp dill fresh, chopped
  • Salt and black pepper to taste
  • vegan parmesan or breadcrumbs optional, for a crispy top
  • lemon wedges or balsamic glaze to serve

Instructions

  • Preheat the oven to 400F. Wipe the mushrooms clean, remove and chop the stems. Place the caps on a baking tray and pre-bake for 10 minutes, then drain off any liquid.
  • Heat the olive oil in a pan and sauté the onion and chopped stems until soft, about 5 minutes. Add the garlic and cook 30 seconds.
  • Stir in the crumbled tofu, tomato paste, and smoked paprika. Cook for 5 minutes, until the tofu is lightly golden and smoky.
  • Add the cooked quinoa, half the dill, salt, and pepper. Stir well and cook 2 minutes more.
  • Spoon the filling generously into the mushroom caps, mounding it high. Drizzle with a little olive oil.
  • Bake for 15 to 20 minutes, until the mushrooms are tender and the tops are golden. Garnish with the remaining dill and serve warm.
  • For the crispiest result, pre-bake the empty caps for 10 minutes and pour off any liquid before filling, and sprinkle the tops with vegan parmesan or breadcrumbs before baking. Serve with a squeeze of lemon or a drizzle of balsamic glaze.

Notes

Pre-baking the caps keeps them from getting soggy. Use big portobellos for a main or small caps for appetizers. Add vegan parmesan or chopped nuts on top for crunch.