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!
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!
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!
Here is the recipe:
- 1/2 cup quinoa
- 1/2 cup low sodium chicken broth
- 6 Portobello mushrooms
- 1/2 cup sundried tomato halves, chopped
- 1 onion, chopped
- 1 Garden Herb Sunshine Veggie Burger, broken up
- 2 tbsp olive oil (approximately)
- 16 oz of spring greens mix
- Preheat oven to 425 degrees.
- 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.
- Remove stems from mushrooms, chop up and reserve for stuffing. Chop onion and sundried tomatoes.
- 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.
- In a large pan, sautee onions, sundried tomatoes, mushrooms and broken up veggie burger. Cook for about 5 minutes then add previously cooked quinoa.
- Remove mushrooms from oven and let cool for a few minutes then carefully place stuffing inside each one.
- Serve on top of spring greens mix.
- Devour :D
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?