Vegan Thai Quinoa Stuffed Mushrooms

Calories: 274 Proteins: 8 Carbs: 33 Fats: 12 Serves: 6



  • - 6 large portobello mushrooms or 15-18 small portobello mushrooms
  • - 1 cup quinoa cooked
  • - ½ onion diced
  • - Stems from mushrooms chopped up
  • - 1 clove of garlic diced
  • - kosher salt
  • - fresh cracked pepper
  • - ¼ cup Plant Junkie Thai Peanut Dressings
  • - ½ cup finely chopped peanuts


Heat oven to 400°F. Prepare the mushrooms by removing stems and chopping up. Dice onion. In a medium saute pan heat 2-3 T avocado oil. Saute onion and garlic till translucent, add in chopped mushroom stems and saute 2-3 more minutes or until mushrooms are tender. Remove from heat and stir in the cooked quinoa and Thai Peanut Dressing. Assemble the stuffed mushrooms and place in a baking pan or on a baking sheet. Top with chopped peanuts. Bake at 400°F for 20-25 minutes until mushrooms are cooked and the stuffing is heated through. Serve topped with red pepper strings and drizzle with Thai Peanut Dressing.

Vegan Thai Quinoa Stuffed Mushrooms