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Vegan Ricotta + Quinoa Stuffed Mushrooms

Alyssa Rimmer
  • 305 minutes
  • Serves 6

INGREDIENTS

2 tsp

Basil, ground

1

Basil, Fresh

3

Garlic cloves, large

1

Lemon, Juice of

2 tsp

Oregano, ground

6

Portobello mushroom caps

5 cups

Spinach, fresh

1 tsp

Miso paste

1 tsp

Tamari, wheat free

1

jar Tomato sauce

1/2 cup

Quinoa, cooked

6 tbsp

Nutritional yeast

2 cups

Cashews, raw

1

Nutritional yeast/cashew crumbles

1

Cashew ricotta

1 tbsp

Water