In order to bring you the best organic produce, some ingredients may differ from those depicted.
Spinach and quinoa-stuffed portobellos with white bean mash
Gluten-Free, Vegan, Dairy-Free, Lean & Clean, Soy-Free
2 Servings, 600 Calories/Serving
In this hearty vegan main course, meaty portobellos stuffed with quinoa, sun-dried tomatoes, and spinach are served on a creamy bed of mashed white beans.
In your bag
- ½ cup rainbow quinoa
- ½ ounce sun-dried tomatoes (not in oil)
- 1 lemon
- 1½ ounces baby spinach
- 1 or 2 cloves peeled fresh garlic
- 1 or 2 sprigs fresh rosemary
- 1 cup cooked white beans
- 2 portobello mushrooms
- 2 tablespoons roasted hazelnuts
Total Fat 35g (45% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 320mg (14% DV), Total Carb. 60g (22% DV), Fiber 14g (50% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 17g
Contains: Tree Nuts
Wash produce before use
Cook the quinoa
- In a fine-mesh strainer, rinse the quinoa.
- Finely chop the tomatoes.
- Juice half the lemon (the juice will be divided between the quinoa and the white bean mash); cut half into wedges for garnish.
Remove from the heat. Add the spinach, 2 teaspoons lemon juice, and 1 to 2 teaspoons oil and stir to combine; season to taste with salt and pepper. Cover and let stand while you prepare the rest of the meal.
Prep and cook the white bean mash
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
- Strip the rosemary leaves from the stems; finely chop the leaves.
- Rinse the white beans.
Prep and cook the portobello mushrooms
- Wipe the top of the portobello mushrooms with a damp paper towel to remove any dirt. Remove the stems and, using a spoon, gently scrape the black gills from the undersides of the caps.
- Brush the mushrooms all over with oil and season generously with salt and pepper.
While the mushrooms cook, chop the hazelnuts.
Prep the hazelnuts
- Coarsely chop the hazelnuts.