Butternut Squash and Risotto-Stuffed Portabello Mushrooms

Butternut Squash and Risotto-Stuffed Portabello Mushrooms

Side Vegan Verified

Impress a guest with this elegant meal that requires less work than it appears.

Ingredients

  • 2 large portabello mushrooms stems removed and gills scraped out
  • 2 tbsp balsamic vinegar
  • 2 tbsp vegetable broth
  • 1 tbsp olive or avocado oil
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1 diced, peeled small butternut squash seeds removed and into ½-inch pieces
  • 2 tsp olive or avocado oil
  • 2 clove minced garlic
  • 1 tsp chopped, fresh finely   rosemary
  • 1/2 cup rainbow quinoa (uncooked)
  • 1/2 cup vegetable broth divided
  • 1 cup chopped kale
  • 3 tbsp nutritional yeast
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper

Nutrition

4 servings
280 calories
10g protein
38g carbs
10g fat
6g fiber

Instructions (click to mark complete)

1

For the portabello mushrooms, into a rectangular dish, stir together the vinegar, broth, oil, salt, and pepper

For the portabello mushrooms, into a rectangular dish, stir together the vinegar, broth, oil, salt, and pepper. Place mushrooms in and coat both sides. Set aside.

2

For the risotto, steam squash approximately, or until fork tender

For the risotto, steam squash approximately, or until fork tender. Set aside.

1 cup
3

Into a sauté pan, heat oil

Into a sauté pan, heat oil. Add garlic, rosemary, and quinoa, and sauté for approximately. Stir in broth, and cook approximately, or until liquid is nearly absorbed, stirring occasionally. Add remaining broth, at a time, until liquid is almost absorbed before adding more (approximately ).

1½ cups ½ cup
4

While the risotto is cooking, heat a grill pan, and add mushrooms

While the risotto is cooking, heat a grill pan, and add mushrooms. Grill for approximately on each side.

5

Once most of the broth is absorbed into the risotto, mix in squash, kale, nutritional yeast, salt, and pepper, and heat through

Once most of the broth is absorbed into the risotto, mix in squash, kale, nutritional yeast, salt, and pepper, and heat through.

6

To serve, place each mushroom cap stem side up on a plate

To serve, place each mushroom cap stem side up on a plate. Divide the risotto mixture between the two mushroom caps.

Original source: https://vegnews.com/recipes/vegan-butternut-squ...

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