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Balsamic Glazed Grilled Portobello Mushrooms with Vegan Stuffed Peppers
Created by: Howcan Team
Ingredients
- 4 large portobello mushrooms
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 4 large bell peppers
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1/2 cup diced tomatoes
- 1/2 cup diced red onion
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 cup chopped fresh cilantro
- 1/4 cup vegan shredded cheese
- 1/4 cup breadcrumbs
Instructions
- Preheat grill to medium-high heat.
- In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, dried thyme, salt, and pepper.
- Clean the portobello mushrooms and remove the stems. Brush the balsamic glaze on both sides of the mushrooms.
- Place the mushrooms on the grill and cook for 4-5 minutes on each side, or until tender. Brush with additional glaze while grilling if desired.
- While the mushrooms are grilling, prepare the stuffed peppers. Preheat the oven to 375°F.
- Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
- In a large bowl, mix together cooked quinoa, black beans, corn, diced tomatoes, diced red onion, cumin, chili powder, and chopped cilantro. Season with salt and pepper to taste.
- Spoon the quinoa mixture into the bell peppers, packing it tightly. Top each pepper with vegan shredded cheese and breadcrumbs.
- Cover the baking dish with foil and bake for 20-25 minutes, or until the peppers are tender and the filling is heated through.
- Serve the grilled portobello mushrooms with the stuffed peppers and enjoy!
The history of Balsamic Glazed Grilled Portobello Mushrooms with Vegan Stuffed Peppers can be traced back to the Mediterranean region, where the use of balsamic vinegar and grilled vegetables is a culinary tradition. This dish has evolved over time to cater to the growing demand for vegan and vegetarian options. Chefs in Italy and Greece have been known to experiment with different ways to prepare and present this dish, incorporating local herbs and spices to enhance the flavors. Today, the best version of this dish can be found in upscale vegan and vegetarian restaurants in major cities around the world. The key to getting this dish right lies in the quality of the balsamic glaze, the grilling technique for the portobello mushrooms, and the flavorful stuffing for the peppers. Some chefs also add a touch of sweetness to the balsamic glaze to balance out the flavors. For a famous alternative method, some chefs prefer to roast the portobello mushrooms in the oven before glazing them with balsamic reduction, while others may opt for a different variety of mushrooms for a unique twist. The vegan stuffed peppers are often filled with a mixture of quinoa, black beans, and a variety of vegetables, seasoned with herbs and spices for a burst of flavor. Overall, this dish is a delightful combination of savory and sweet flavors, making it a popular choice for those looking for a satisfying and healthy meal.
45 min
4
320 calories
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