Quinoa Stuffed Portobello Mushrooms passover

floraandvino.com

Chaya’s recipes

1 cup vegetable broth

1 TBSP tamari lite

2 TBSP lemon juice

4 portobello mushrooms

avocado oil (optional)

¼ tsp garlic powder

½ cup white onion, diced

1 giant handful of fresh spinach

1 cup of artichoke hearts

handful of basil, minced

3 TBSP sun-dried tomatoes, sliced thinly

1 cup cooked quinoa

¼ cup pine nuts

¼ cup herbed nut cheese (I like this kind!)

handful of cherry tomatoes

subheading: For Serving:

fresh parsley, minced

marinara sauce, optional

1 bottle Lot 53 90 Cellars Cabernet Sauvignon or Lot 150 90 Cellars Cabernet Sauvignon

Directions at floraandvino.com

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