Stuffed Portobellas
Ingredients (use vegan versions):

* 2 large portobellas, with stem removed
* 2 cloves garlic mashed
* 2 oil packed sundried tomatoes
* 1/2 onion chopped
* 1/4 cup plus 1 tablespoon of balsamic vinegar
* olive oil
* 1 tablespoon vegan dijon mustard
* 1 teaspoon vegan sugar
* 1 cup corn, frozen easiest
* 1 cup quinoa rinsed
* basil chopped finely for garnish
* 1 teaspoon rosemary
* vegan mozzarella slices
* 2 cups water or vegan broth

Directions:

Marinade the mushrooms (whole, do not cut) in marinade of 1/4 cup olive oil and 1/4 cup balsamic vinegar with the mustard, vegan sugar, half of the garlic mixed in and the rosemary. Season with salt and pepper. Let these marinade for at least 30 minutes, often turning them in the liquid so that all areas are flavored. Meanwhile, sauté up onion in a little olive oil. After 1 minute add the rest of the garlic. Add the frozen corn and rinsed quinoa and add 2 cups of water or vegan broth. Cover when it begins to boil, and cook for amount of time specified on box, usually 10-15 minutes.

When quinoa is done stir in chopped sundried tomatoes and extra balsamic. Season to taste.

Stuff mushroom with quinoa filling and bake in 350 oven for ten to fifteen minutes, or until the mushroom is fully cooked. Take out of oven and cover each with a slice of vegan mozzarella and return to oven for a minute. Remove and serve with fresh basil on top.

This is good with polenta. The mushrooms let out liquid as they cook so have a pan with a lip that can trap the juices. Liquid is good spooned over everything also.

Serves: 2