Meatless Monday: Veggie Burger & Quinoa Stuffed Portobello Mushrooms


Meatless Monday: Veggie Burger & Quinoa Stuffed Portobello Mushrooms

I made this delicious dish for dinner last Monday night but just haven’t had the opportunity to share it yet. I have made variations of this before but never with a veggie burger.  The idea of adding the burger was inspired by winning a contest hosted by Maine Mom on the Run where I was awarded with a hefty stash of coupons to purchase Sunshine Burgers!

Meatless Monday: Veggie Burger & Quinoa Stuffed Portobello Mushrooms

It has been a long time since I tried a veggie burger that I liked and wasn’t loaded with sodium or contained soy.  Over the years, I have tried a variety of different veggie burgers but most of them left me with a stomach ache (from the soy) or feeling super thirsty- from the levels of sodium.  When I first learned of Sunshine Burgers and saw that they were gluten, soy, dairy, egg free and Non-GMO it piqued my interest and wanted to try them out, so when I saw that Maine Mom on the Run was having a giveaway I entered and won! Woohoo!

Meatless Monday: Veggie Burger & Quinoa Stuffed Portobello Mushrooms

Using the coupons, I purchased the Southwest and Garden Herb flavors and the first few times I ate them was either plain or with a salad.  While I enjoyed both, the texture and flavors inspired me to create something a bit more imaginative hence the veggie burger stuffed portobello mushroom was born!

Meatless Monday: Veggie Burger & Quinoa Stuffed Portobello Mushrooms

Here is the recipe:

Veggie Burger & Quinoa Stuffed Portobello Mushrooms
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Instructions
  1. Preheat oven to 425 degrees.
  2. While oven is heating, prepare quinoa by bringing it to a boil with chicken broth then reducing to a simmer for about 15 minutes or until all water is absorbed.
  3. Remove stems from mushrooms, chop up and reserve for stuffing. Chop onion and sundried tomatoes.
  4. On a large sheet greased or lined sheet pan, line mushrooms and drizzle a bit of olive oil in each one where stem previously existed. Cook for about 20 minutes.
  5. In a large pan, sautee onions, sundried tomatoes, mushrooms and broken up veggie burger. Cook for about 5 minutes then add previously cooked quinoa.
  6. Remove mushrooms from oven and let cool for a few minutes then carefully place stuffing inside each one.
  7. Serve on top of spring greens mix.
  8. Devour :D
The Fit Foodie Mama http://thefitfoodiemama.com/

Even though I’m not a vegetarian or vegan, this meal will certainly be a new go to in my house for dinner. It was super simple to prepare and the addition of the veggie burger to the stuffing gave it a hearty hunk of added flavor that left me satisfied!

 QOTD: What is your favorite meatless meal?


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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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