Garlicy Quinoa, Kale, & Tofu Stuffed Mushrooms (Vegan)
16 oz package
(I used rosemary bread)
salt and pepper
Cook the quinoa in the vegetable broth until there is just a little liquid left, about 10 minutes.
Wash portobello caps and cut out stem to create a mushroom bowl. Lay out mushrooms on a lightly oiled pan. Chop stems.
Add tofu, mushroom stems, garlic, sage, onion powder, salt, and pepper to the quinoa and cook for about 5 minutes.
Add in kale and cook an additional 5 minutes.
Add tofu/quiona mixture to the mushroom caps in even amounts.
Cook stuffed mushrooms at 350 degrees for 20 minutes.
Add bread crumbs to top. Cook at 450 degrees for an additional 10 minutes, or until bread crumbs are brown.