Vegan Stuffed Portobello Mushroom over Quinoa

Ingredients

• 4 servings quinoa cooked
• 4 large portabello mushrooms 
• 1 package tofu frozen firm thawed ( and )
• 0.5  tomatoes diced ()
• 1 cup pkt spinach fresh
• 0.3  onion diced red ()
• 4 cloves garlic minced ()
• 1.5 teaspoons oregano dried
• 1 teaspoon basil dried
• 1.5 tablespoons nutritional yeast 
• 1 teaspoon juice of lemon 
• 1 oz daiya vegan m zarella “cheese 
• 4 servings olive oil 
• 4 servings balsamic reduction 
• 4 servings salt and pepper 

Equipment

• frying pan
• oven
• baking pan

Directions

1. Cook quinoa
2. After the tofu has thawed, drain and squeeze the excess water off.
3. Brush off portobello mushrooms and remove the stems.
4. Make the marinade for the mushroom: 3 tablespoons of olive oil, 3 tablespoons of balsamic vinaigrette, salt, and pepper (just keep adding the salt little by little until the marinade tastes good to you).
5. Heat 3 tablespoons of olive oil in a pan and add the onions, garlic, oregano, and basil. After you sweat the onions, add the tofu. Note: smash the tofu with your hands and place it into the pan. Keep stirring and cook on medium heat for about 15 to 20 minutes.
6. Add Nutritional yeast, spinach, tomato, and lemon juice to the tofu. Cook for another minute then set aside.
7. Dip the mushroom in the marinade and place on a baking pan (top side down).
8. Stuff the mushrooms with the tofu and veggies.
9. Top it off with vegan cheese.
10. Preheat oven 370 degrees.
11. Bake stuffed mushrooms for 15 to 20 minutes.
12. Serve over quinoa.