Recipe: Walnut and Herb Stuffed Portobello Mushrooms with Quinoa Tabbouleh and Lemon Tahini DressingDescription: A delicious and hearty dish featuring stuffed portobello mushrooms with a side of quinoa tabbouleh and a refreshing lemon tahini dressing.Serves: 4 people Total Time: 45Difficulty: Easy to follow Ingredients needed: 4 whole portobello mushrooms, 0.5 cup walnuts, 0.25 cup parsley, 0.25 cup basil, 2 clove garlic, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 1 tablespoon olive oil, 1 cup quinoa, 1 whole tomato, 0.5 whole cucumber, 0.25 cup red onion, 0.25 cup mint, 2 tablespoon lemon juice, 0.25 cup tahini, 2 tablespoon waterInstructions: Preheat the oven to 180°C (350°F). Cook the quinoa according to package instructions and set aside to cool. Carefully remove the stems from the portobello mushrooms and place them on a baking sheet. In a food processor, combine walnuts, parsley, basil, garlic, salt, and black pepper. Pulse until it forms a coarse mixture. Stuff each portobello cap with the walnut and herb mixture and drizzle with 1 tablespoon of olive oil. Bake stuffed mushrooms in the preheated oven for 20-25 minutes until tender. For the quinoa tabbouleh, combine cooked quinoa, tomato, cucumber, red onion, mint, and lemon juice in a bowl. Mix well. In a small bowl, whisk together tahini, lemon juice, water, and a pinch of salt until smooth to make the dressing. Serve the stuffed mushrooms alongside the quinoa tabbouleh, drizzled with lemon tahini dressing.Perfect for: Meal planning, weekly preparation, home cooking Tags: vegetarian, Mediterranean, main courseThis Walnut and Herb Stuffed Portobello Mushrooms with Quinoa Tabbouleh and Lemon Tahini Dressing recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 45 minutes. Great for weekly meal prep and family dinners.