Spinach and quinoa-stuffed portobellos with white bean mash
Gluten-Free, Vegan, Lean & Clean, Dairy-Free, Soy-Free
30 – 40 Minutes
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
The recipe can be prepared through Step 4 up to 1 day ahead; refrigerate the quinoa, white bean mash, and mushroom caps separately, then rewarm before proceeding.
Make It Leaner
Shave off 60 calories and 7 grams of fat per serving by cooking the beans in only 1 tablespoon oil in Step 2. Serve only half the bean mash and lose another 72 calories and 5 grams of fat per serving. Enjoy the rest the next day as a dip for carrot sticks.
Protein: 17g (34% DV), Fiber: 14g (56% DV), Total Fat: 35g (54% DV), Monounsaturated Fat: 24g, Polyunsaturated Fat: 6g, Saturated Fat: 4.5g (23% DV), Cholesterol: 0mg (0% DV), Sodium: 320mg (13% DV), Carbohydrates: 60g (20% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts